When news of New Ubin Seafood's relocation broke last November, we quickly went for a "farewell" meal at the restaurant's Sin Ming Industrial Estate premises where it has been operating for the last couple of years, before it moved into its new home at Hillview.
Hillview sounds ulu and can be rather remote for most of us. I imagine the Westies to be happy though. "Hey hey, we now have a Michelin Bib Gourmand zhi-char eatery on our side of the island!"
Lam Soon Industrial Building to be specific. Diners have to take the passenger lift to level 6, and walk through the carpark to get to the "canteen" which now houses New Ubin. If you drive, just park directly at level 6.
Read: New Ubin Seafood @ Sin Ming Industrial Estate ~ One Last Meal At The "Kampung" Zhi Char Place Before It Moves To Hillview
Other than the shift in location, nothing else seemed to have changed.
Same rustic "kampung-style" decor, same signature dishes listed on the chalkboard wall, almost the same menu except with the addition of lunch sets.
Our table inside the air-conditioned "VIP" room is much like an exact replica of where we dined previously.
Most importantly, may the food remain as good!
Some of my friends fondly refer to New Ubin as the "ang moh" zhi char place lol!
Why? Because other than the usual local-style seafood and zhi char fare, the menu also features an interesting take on American, French, Italian and Indian cuisine.
Expect dishes like US Angus Rib-Eye Beef Steak ($14/100gms), German-style Pork Knuckle ($26), Fine de Clair Oyster ($4 per pc), Carabinero Prawn Sashimi ($18 per pc), Sous-vide Egg with Char-grill Foie Gras ($10) and Spicy Masala Chicken ($24/half chicken).
As New Ubin's offerings are none at all unfamiliar to us, we rattled of some of our favorite orders including Traditional Satay ($0.85 per stick) and Foie Gras Satay ($7.50 per stick), as well as the carbolicious Chye Poh Kway Teow Boss Style ($10/$18), Boss Bee Hoon ($9) and Fried Hokkein Mee Special ($14/$26).
First to disappear from the table were the chicken satay! Still as yummy with nicely-marinated meat that is grilled to a tender, juicy bite.
Somehow, the noodle dishes paled in execution this time round. We thought textures were generally better and flavors more robust when we had it previously. Perhaps the team needs a little more time to "warm up" to the new premises.
Nevertheless, the Boss Bee Hoon remained as one of the better stir-fried rice vermicelli that I've enjoyed. Will still order this again.
Orh Chien ($18/S, $36/L) with fresh live oysters, and the slightly-spicy caramelized eggplant dish of Brinjal Delight ($13/S, $20/L) might not be the most appetizing looking, but tasted okay. Love the shiok spiciness of Spicy Masala Chicken ($24/half chicken) but the dish came across as too heavy and greasy overall.
The most anticipated dish of the evening must definitely be the US Angus Rib-Eye Beef Steak ($14/100gms) served with caramelized onions, Idaho potato wedges and "heart attack" fried rice!
Grilled to an ideal medium-rare doneness with a charred outer, the beef cubes were simply delightful in every chew! The accompanying fried rice cooked in dark soy sauce and beef fat trimmings is a star in its own delicious rights too. Superbly flavorsome!
My advice is not to leave New Ubin without trying this beefy goodness.
Despite some inconsistency in standards for some of the dishes during this visit, New Ubin Seafood still ranks high as one of the best places in Singapore to have a satisfying zhi char meal.
The new location might be inconvenient for some, but I believe true gourmands will not let distance come between them and the food.
We are the best examples lol!
New Ubin Seafood
Address: 63 Hillview Avenue, Lam Soon Industrial Building, Level 6 Canteen, Singapore 669569
Contact: +65 6466 9558 / +65 9740 6870
Website: https://ubinseafood.com/
Facebook: https://www.facebook.com/UbinSeafood/
Opening Hours: Lunch Tue-Sun 11am-2.30pm / Dinner Daily 5.30pm-10pm
Prices are (1) Stated in Singapore dollars (2) Subject to 10% service charge & 7% GST (3) Correct at point of published date.
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