Garang Grill by New Ubin Seafood – Bold Charcoal Flavours, Tasty Meats And Garang ‘Heart Attack’ Rice
My friends are fans of New Ubin Seafood.
When news of Garang Grill by New Ubin Seafood came along, we mai tu liao (waited no longer) made our way to Swan Lake Avenue. One literally from Jurong. Faster than the fumes (Sorry, bad joke.)
Garang Grill is New Ubin Seafood’s dream of a good neighbourhood grill, done in collaboration with Slake and its chef Jeremy Cheok. Though technically, Jeremy is considered part of the New Ubin Team now.
The word “Garang” can mean “fierce” or “powerful”. As its name suggests, Garang Grill offers fierce, bold charcoal flavours that is truly Singaporean, made possible by the acquisition of a traditional Spanish Mibrasa charcoal oven.
This is supposedly a 3-month pop-up, and dishes would change here and there. Though I have the feeling it would stay – due to the demand.
The recommended items include Chilli Crab Rillet with deep fried mini mantou ($14), Oyster-Uni-Ikura with ponzu dressing ($58 per half dozen), Garang Chilli Wings ($12 for 6 pieces), Crispy Pork Jowl ($12, appetiser 125gms) and USDA Beef – Prime Rib / Short Ribs ($18/100gms and $12/100gms respectively).
My warning to all is: If you are on a diet, trying to lose weight etc etc, don’t come here.
The USDA Short Ribs ($12/100gms) seemed to be more charred with a smokier flavoured take than New Ubin Seafood‘s USDA Rib Eye. Tasted ‘fiercer’ and bolder.
The amount of fats in proportion was astonishing, but there was also what made the ribs so melt-in-the-mouth. I would borrow the phrase of “finger licking good” to describe this.
Even though there was no wok used (no fumes too, and less risks of complaints), their Garang Rice (complimentary with order of beef, or $12 for a 300gm bowl meant for 2) cooked with rendang oil, chilli oil and fresh chilli padi, tasted as though there was wok hei.
If New Ubin Seafood has their Heart Attack Fried Rice, this is a version that reduce the risk of that heart attack – less oily, less rich.
I preferred this spicier bowl from Garang actually – it felt that HPB would more likely approve it, while my friends liked the rustic taste of the original.
BBQ St Louis Pork Ribs ($38 for half ribs) while still relatively tender, could have been less dry and more fall off the bone.
I wasn’t too sure about the accompany Gula Melaka mustard sauce. It sounded promising on paper, but didn’t gel totally well with the meat.
You can however, top is off with New Ubin Seafood’s house smoked sea salt to add that layer of smokiness. Yes, we did a #SaltBae but failed.
The Chilli Crab Rillet ($14) was a fun take on our national dish, and one of those unusual cases of not-enough-mantou for the crab sauce. Give me more!
Supporters of New Ubin Seafood might be curious enough to make a visit to the East. My friends mentioned that some dishes “can fight, or are even better”.
I find the experience rather different – in a positive way. More chill, a varied sort of satisfaction.
Garang Grill by New Ubin Seafood
15 Swan Lake Avenue, Singapore 455711
Tel: +65 9245 0184
Opening Hours: Lunch 11.30am – 3.00pm, Last Order2.30pm
Dinner 6.30pm – 10.30pm, Last Order 10:00pm (Tue – Sun), Closed Mon
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