Seafood and beers galore at the newly-opened Greg’s Seafood Shack
By Samantha Francis; Photos: Grand Park City Hall
At Greg’s Seafood Shack, the whiff of freshly prepared seafood broil is unmistakable.
Just as we thought the seafood broil trend has come and gone like the wind, here comes Greg’s Seafood Shack, wrestling its way into our hearts.
Newly opened at Grand Park City Hall, the dining outlet takes over the former spot of the now-defunct East 8 New York Fusion Tapas+Bar.
The decor remains mostly untouched — from the bare brick walls to the industrial piping in the ceiling.
However, the whiff of freshly prepared seafood broil is unmistakable.
Expect rich and flavourful sauces to go with your seafood.
Quality seafood broil
Their speciality lies in the seafood broil, which comprises a mixed bag of fresh seafood such as Tiger Prawns, Blue Lipped Mussels and Snow Crab Legs.
Flavour-wise, you’ll find interesting options such as Singapore Chilli Sauce, Spicy Kimchi Clam Broth and even Salted Egg Yolk, apart from the traditional Garlic Butter.
What sets them apart from other similar dining concepts is the astute attention to quality.
Firstly, you won’t find mushy potatos or overcooked carrots taking up the said-weight of the seafood broil. Each bag is packed to the brim with cooked seafood and nothing else.
Want sides to snack on? The seafood broil sets are served with sides such as corn and free-flow sweet potato fries — we couldn’t stop munching on the latter.
Secondly, the contents of the seafood boil isn’t poured mindlessly on the table the way it’s often done elsewhere. Each bag is held up neatly by a bowl, where the sauces are contained for your dipping pleasure.
Apart from seafood boils, a light and refreshing starter dish to try is the Hokkaido Scallop Carpaccio.
Sambal-tinged chili
Of the many flavours, the Singapore Chili Sauce was a stand-out. The sambal chili-tinged sauce was fragrant with a pleasant, slow-burning heat.
From crab to mussel, each seafood item had absorbed the the sauce beautifully. In fact, the richly flavoured chili reminded us of the stir-fried chili lala (soft shell claim) commonly served at the seafood stalls of hawker centres.
On the downside, the Salted Egg Yolk Sauce didn’t live up to its hype. It tasted a little bland despite the copious amount of salted egg bits and curry leaves.
Apart from seafood boils, a light and refreshing starter dish to try is the Hokkaido Scallop Carpaccio.
Thinly sliced Hokkaido scallops, cured in an acidic citrus-based mixture, is layered on a bed of creamy pureed cauliflower and topped with wakame (seaweed). Mildly sweet and succulent, this was a unanimous favourite.
Tipple-wise, the selection of craft bottled beers are pretty impressive. With chilled beer and flavourful seafood at the ready, what’s not to like?
Greg’s Seafood Shack, Grand Park City Hall, 10 Coleman St, Singapore 179809
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