From humble beginnings on Pulau Ubin in 1986 to an eatery at the Sin Ming industrial estate, New Ubin Seafood is now a well-loved Singaporean-style seafood restaurant synonymous with zi char. Here, you will always be in for a Truly Singaporean treat. Enjoy mouth-watering seafood delights, savoury Angus steak and more!
USDA Black Angus “Choice” Rib Eye with Heart Attack Fried Rice
USDA Black Angus “Choice” Rib Eye with Heart Attack Fried Rice / Pinkypiggu.com, Nicole Poi
When it comes to signature favourites at New Ubin Seafood, the first thing that comes to mind is the USDA Black Angus “Choice” Rib-Eye! It was one of the dishes that placed the restaurant on the culinary map. A cult classic, this dish is a must-order for many. Medium-rare cubes of the rib-eye are grilled to perfection with a smoky char exterior, yet succulent and tender that simply melts in your mouth. It is served with the perfect sidekick, the Heart Attack Fried Rice, which is essentially wok-fried rice flavoured with its very own beef drippings that won the hearts of many. All beef platters come with a side of Idaho potato wedges, caramelised onions and house-smoked sea salt flakes.
Foie Gras Egg Special
Foie Gras Egg Special / Burpple: SG Food On Foot
Enjoy an indulgent twist to soft-boiled eggs as at New Ubin Seafood, generous chunks of chargrilled foie gras garnished with truffle salt are served atop it to give a decadent spin to the city’s traditional breakfast favourite. The eggs are slow-cooked, bringing about the perfect soft boiled eggs, where the yolks are gooey rich but whites are firm and cooked. This luxurious dish makes for the perfect savoury appetiser and is the perfect accompaniment for the next dish, Fresh Kaya on Toasted Baguette.
Brinjal Delight / 8 Days Online, Kevin Lau
A crowd-pleaser that is said to have converted an eggplant hater or two, the Brinjal Delight is a house special recommended by many. Thin slices of brinjal are coated in cornstarch, fried and caramelised. They are then tossed with kaffir lime leaves, curry leaves, calamansi lime juice, and dried red chilli resulting in a satisfying crispy texture with a spicy, sweet and sour flavour all at once. It is seriously addictive and is great as an appetiser or even a drinking snack!
Fresh Kaya on Toasted Baguette
Fresh Kaya and Butter with Toasted Baguette / Foodgem.sg, Rachel Chua
A favourite amongst regulars, this simple breakfast dish found in almost every coffee shop in the city is like no other! Creamy knobs of smooth French butter are served alongside homemade kaya jam and lightly toasted baguette, offering a hint of savoury to the sweetness of the coconut jam. The butter, jam and baguette are served separately for diners to construct their kaya creations according to their preferences. Enjoy this signature at any other time of the day, as an appetiser or a dessert.
For a limited time only, NTUC members enjoy a complimentary serving of Fresh Kaya on Toasted Baguette with a minimum spend of $50. Other terms and conditions may apply.
Boss Beehoon / Foodgem.sg, Rachel Chua
The boss of all bee hoons, this classic dish is done how SM Pang, the boss of New Ubin Seafood likes it. It is a Pang’s family recipe consisting of just three ingredients. However, don’t let its simplicity fool you. A flavoursome dish made of rice vermicelli, egg and chye sim, what makes it truly addictive is the smoked-kiss noodles. Through skilled wok manipulation, the noodles are wok hei-packed, giving every bite a complex smoky flavour that will easily leave you wanting more.
Chilli Crab Served with Deep-Fried Man Tou / Garlic Baked Crab
Garlic Baked Crab, Chilli Crab with Deep-Fried Man Tou / Foodgem.sg, Rachel Chua
The king of all crab dishes and one of the city’s greatest culinary inventions, Chilli crab undoubtedly comes to mind when we talk about cooked crabs. You definitely can’t give this world-famous national dish a miss! Sweet yet savoury, slightly spicy with a tangy flavour, the spicy tomato-based sauce thickened with ribbons of beaten eggs are the highlight of this iconic dish as it complements the juicy and succulent flesh of the stir-fried crab. All Chilli Crab orders include a side of deep-fried mantou, which you won’t be able to resist dipping to soak up the sauce.
If you are not in the mood for some Chilli Crab, why not opt for the equally impressive Garlic Baked Crab. A crowd-favourite, this signature dish bakes live mud crabs with a generous portion of fresh garlic cloves till soft for that smoky fragrance that goes well with the natural sweetness of the crab’s meat.
Fish Roe with Sambal Chinchalok & Petai Beans
Fish Roe with Sambal Chinchalok & Petai Beans / Burpple: Veronica Phua
A speciality of New Ubin Seafood, you can’t find this dish just anywhere! Fish roes are deep-fried and coated with sambal chinchalok and petai beans, a signature in-house sauce loved by many made of fermented small shrimps and chilli. The mix of spicy, sour and a little tangy sauce coupled with fried fish roe gives this dish an unexpected combination of textures and flavours, yet complements one other with a strong umami flavour that is simply addictive.
Fish Head Curry
Fish Head Curry
Unique to Singapore, this traditional Chinese-style fish head curry cooked with lady’s finger, eggplant and cabbage is an example of multi-ethnic diversity in the city. It blends the spices of a typical South Indian curry with fish head, a favourite among the Chinese The curry served in a claypot is thinner in consistency, and less spicy with a rich, nuanced flavour that is perfect to have with rice. You definitely won’t want to give this ubiquitous local food delight a miss.
Smoked Pork Curry
Smoked Pork Curry / Burpple: Karl Ng
If you are not a fan of fish head, why not go for New Ubin Seafood’s rendition of curry instead? An umami-packed version of creamy Chinese-style curry with in-house smoked pork. Pork bellies are cured and smoked in-house and cooked with vegetables and herbs like eggplant, cabbage, lady’s finger, lemongrass and curry leaves to give the curry a smoky savoury flavour. Sunny-side-up eggs are then added in, which enhance the richness of the curry when the runny yolks are mixed in. An original creation discovered by SM Pang, the boss of New Ubin Seafood, you won’t find this dish just anywhere!
Crispy Pork Jowl
Crispy Pork Jowl
Another New Ubin Seafood Speciality is undeniably the Crispy Pork Jowl that originated from the sister brand, Garang Grill. Though a deceptively simple-looking dish, the preparation is quite complex. The jowl is first cooked sous vide, then deep-fried before being grilled in the oven for that extra smoky flavour. The pork cheeks are meltingly tender with a crispy exterior. It is then served with a miso-infused gula melaka dipping sauce, giving it a blend of sweetness and savouriness that is truly addictive.
Durian Pengat / Entree Kibbles, Cavin Teo
There’s no denying the city’s love for durian. That is why you can’t give this King of Fruits dessert a miss. It is a traditional treat made from durian pulp and coconut milk with a mousse-like texture. At New Ubin Seafood, this creamy durian paste is served warm instead of chilled like many other places.
Enjoy some of the restaurant’s most popular a la carte dishes in the form of a rice bowl. With signature dishes like Crispy Pork Jowl to Lime Leaf Chicken and even the USDA Black Angus ‘Choice’ Rib-Eye, they make for the perfect lunchtime treat! Enjoy a variety of rice bowls from $9.80++, with a soup of the day and drink when you top up $3++ to complete your meal.
The rice bowls are available Monday to Friday, 12pm to 2.30pm.