New Ubin Seafood has gone through quite a number of moves – from Sin Ming Road to Lam Soon Industrial Building (in 2016), and now to the East at Tampines Industrial Crescent.
They have since closed the Hillview location due to unforeseen circumstances, while the official opening date of the Tampines main outlet has yet to be announced.
For those still craving for their food, they currently have other outlets at CHIJMES – which is more centralised, Zhongshan Park, while those staying around Katong can order their food via Deliveroo Editions.
I reckon part of the reason why they are moving to an industrial area is to ‘recapture’ those kampong vibes which they started with and were famous for (as CHIJMES and Zhongshan outlets are a lot more ‘atas’).
The restaurant got into the news lately after it was dropped out of the Michelin Bib Gourmand Singapore list, but this could be possibly due to the closure of the main outlet.
New Ubin Seafood was one of the must try Zi Char places in Singapore, though standards has been rather inconsistent of late.
What I liked about the place: The breath of its variety – even Masala Chicken, which reflects our unique Singapore culture.
You won’t find just the typical zi char dishes, but US Ribeye, Chocolate Alexander, Fish Roe Masala, BBQ Baby Back Ribs, Satay Foie Gras, and BBQ Pork Collar among the top selling dishes.
How I look out for dishes to order is the floor-to-ceiling chalkboard where they would indicate their most popular dishes – Heart Attack Fried Rice, Chilli Crab, Crispy Pork Knuckles, Boss Style Bee Hoon, Great Shovel Nose Ray, and Hei Chor.
US Black Angus Ribeye Steak
Some customers call this the ‘ang moh’ zi char restaurant, and order the US Black Angus Ribeye Steak ($14 for 100 grams, we paid $84), served together with caramelised onions, Idaho potato wedges, sea salt flakes, and my favourite… fried rice cooked with beef drippings.
The fried rice is probably the most tongue-pleasing, yet artery-clogging dish to look out for.
Fried Hokkien Mee Prawn Noodle Special
My personal must-order is their version of Hokkien Mee ($14), cooked in rich prawn stock so that the entire plate would become wet and gooey, almost sticky.
I have tried this same dish for about 5-6 times over the last 2-3 years.
However, this was kind of the most lacklustre version – lack of wok-hei, noodles a tad soft (perhaps over fried) and tasted off from the usual. Hope they can maintain some consistency.
New found favourite dish of Boss Beehoon which seemed to be fried with an appetising and addictive black sauce (probably some fats added, because it was quite fragrant).
Warning: Could be ‘heaty’.
The satay ended up to be the most predictable, safest, yet one of the best dish of all we tried for its juicy meat, sweet glaze with a slight char.
Chye Poh Kway Teow
One of those seldom-seen before dishes in Singapore. The Chye Poh Kway Teow ($10) contained thin rice noodles (almost like Pad Thai’s width) fried with preserved radish.
Still, I liked it way better the first time I tried this, than over at this new location.
Quite power. The Chicken Masala ($24) tasted almost like the fillings of many spicy curry puffs came together into a pot.
Thick, greasy, appetising, spicy shiok, but won’t burn your tongue kind.
Though New Ubin Seafood has its beginnings from a restaurant Pulau Ubin’s north shore, they really made its name when it moved to the rustic Sin Ming area.
Let’s hope they can regain back their standards in the coming Tampines outlet.
New Ubin Seafood – Tampines
18 Tampines Industrial Crescent, Singapore 528605
New Ubin Seafood CHIJMES
CHIJMES #02-01, 30 Victoria Street, Singapore 187996
Tel: +65 9740 6870
Opening Hours: Lunch 11am – 3pm; Dinner 5:30 pm – 10:30pm (Mon – Sun)