Tuesday, 1 November 2016

New Ubin Seafood – A Truly Singaporean Culinary Experience


 Fine de Clair Orh Luak

New Ubin Seafood is a casual, laid back and family friendly restaurant serving Singaporean Cuisine. The origin of New Ubin Seafood can be traced back to Pulau Ubin itself. After the government acquisition of Pulau Ubin, New Ubin Seafood move through different locations and finally settled down in the rustic setting of Sin Ming Road.

New Ubin Seafood - Great Wall of Ubin

We were introduced to New Ubin Seafood by our church friends Daniel and Michelle a few years back, and totally got hooked on the heart attack fried rice (fried rice cooked with beef drippings and fats) that was served with their US Black Angus Ribeye Steak. We got a bit overdose by it and only recently returned after hearing that they are going to move to the West. Yes, they are uprooting to the Hillview Ave and their last day of operation in Sing Ming is 06 November 2016. So we decided to have one last visit before it makes its' journey to the West.

Through the years, the cuisine of New Ubin Seafood has evolved. To make it simple, they basically served delicious cuisine that you can find in Singapore, no hold bars. Acknowledged by Michelin Guide Singapore under their Bib Gourmand category or known as Inspector's favourite for good value, they must be doing something right.

Part of the Dining Area - Air conditioned

A must order of course is their US Black Angus Ribeye Steak ($13 for 100 grams). Grilled to medium rare, it is served with the heart attack fried rice. The steak sliced to bite size, to make it easy for diners to use their chopstick to pick up their food. It has a good charred to seal in the juice in the beef, succulent and beautifully cooked to medium rare. Though it is ribeye cut, the steak itself is very lean. I personally just ate the steak with sea salt and caramelised onion, the dijon mustard that are also served at the side somehow seems to decimate the flavour of the beef.

US Black Angus Ribeye Steak

The crispy potato wedges is well-seasoned with cayenne. Fried rice is good especially with the combination of their wok hei and beef fats. However it does not feel the same compare to the last time. I guess, the wow factor was lost on me.

Heart Attack Fried Rice

Orh Luak / Orh Chien ($24 for small) is something that catch our eyes. You might raise your eyebrows when you look at the price. However this is an “atas” version of Orh Luak. Using fresh and plump Fine de Clair Oysters, instead of the normal market version it should explain the reason behind the costly price. The combination of egg and sweet potato starch is crispy and fluffy at the same time paired with the tangy chilli will definitely make you ask for more.

Orh Luak

Bamboo Clams ($9 per piece; buy 2 get 1 free). The fresh bamboo clams is steamed in Cantonese style topped with spring onions. The flesh is sweet, springy and the superior soy sauce just accentuate the flavour further. Unfortunately, it was a touch over-steam this time around, if not it will be a very good dish indeed.

Bamboo Clams

Crispy Pork Knuckle ($26). The crackling is thin and crispy, followed with the layer of collagen attached to the skin. The meat is still slightly tough, it will be better with extra cooking before frying. It is served with two type of sauces, black pepper and red wine reduction. I like mine with black pepper for the extra spice.

Crispy Pork Knuckle

Fried Hokkien Mee Special ($25 Large). The yellow noodle and thick beehoon is braised with a robust seafood broth. You can taste the wok hei in this dish, silky smooth eggs in it followed by the generous serving of pork lard. We shamelessly asked for more lard, and they serve a full bowl to us. Wow, that definitely make everyone on the table happy.

Fried Hokkien Mee Special

A Bowl of Pork Lard

Individual Hokkien Mee serving

Our order for vegetables are Spinach with three eggs ($10 for Small) and Sambal Kang Kong ($8 for small). A robust broth, with three eggs and spinach is good. Nothing to complain about here. While the sambal Kang Kong packs of the spicy punch in the sambal.

 Spinach with three eggs

Sambal Kang Kong

For the crabs, we get their 500 grams Crab ($38 per crab; promo Buy 2 get 1 free). We ordered three different style of cooking. Chilli Crab, the crab is basically submerge in the chilli sauce. The crab is fresh and the chilli sauce gravy is just so inviting for you to dunk your Fried Mantou ($1 per piece, min 3 pcs per order) in it.

Chilli Crab

Fried Mantou

Their black pepper crab is more on the wet side, similar to the Malaysian version. The black pepper is more on the mild side and it will not set your mouth on fire.

Black Pepper Crab

Garlic Bake Crab. This unique style of cooking help infused the sweetness of the garlic into the crab. It is aromatic and perk up your appetite. This dish is actually got my pick compare to the other two style of cooking.

Garlic Bake Crab

The décor of this place is basically Kampong style. It is minimalist at best and I always like the way they use the eggs tray to decorate their ceiling. It also helps to reduce absorbs the loud noises in the indoor dining area. Really going to miss this décor.

Overall, New Ubin Seafood cuisine well-represented as a Singapore cuisine restaurant. The food here will taste wholesome and heart warming. Definitely a good place for gathering while enjoying those sinful and delicious food. Until next time and see you in the new location. Cheers!!

Food & Drink: 8/10
Value: 8/10
Service: 9/10 (plus point for the pork lard)
Ambiance: 7.5/10
Budget per Person: $26 - $50; $51 - $80.

New Ubin Seafood
63 Hillview Ave
Canteen Level 6
Lam Soon Industrial Building
Singapore 669569

T: +65 6466 9558
+65 9740 6870 (Also Available through SMS and Whatsapp)
IG: @UbinSeafood
OH: Daily 11.00 - 14.00; 17.00 - 22.00


Old Address:
Block 27 Sin Ming Road
#01- 174, Sin Ming Industrial Estate Sector A
Singapore 575680

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