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Fine de Clair Orh Luak
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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.
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| 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.
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| 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.
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| 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.
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| Heart Attack Fried Rice |
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| 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.
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| 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.
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| 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.
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| Fried Hokkien Mee Special |
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| A Bowl of Pork Lard |
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| 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.
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| Spinach with three eggs |
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| 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.
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| Chilli Crab |
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| 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.
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| 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.
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| 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
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