New Ubin Seafood CHIJMES (#02-01B/C)

Claypot Brinjal with Impossible Pork, Salted Beancurd bites, Vegetarian Oyster Sauce, Dark Soy Sauce, seasoning.

Char-grilled chicken meat skewers served with peanut sauce. (5 sticks per serving)

Char-grilled pork meat skewers served with peanut sauce. (5 sticks per serving)

Char-grilled; served with house-made raspberry sauce. (1 stick per serving)

Traditional Singapore breakfast-style soft-boiled egg with char-grilled foie gras & truffle salt. (Individual serving)

Served with sambal mayo. (Small serves 2-4)

A winning Garang Grill dish - crispy pork jowl served with miso gula melaka sauce. (Small serves 2-4) 125g

Juicy tender pork collar is delicately smoked to a beautiful balance of smokiness and natural sweetness of the pork. Small serves 2-4

Juicy tender pork collar is delicately smoked to a beautiful balance of smokiness and natural sweetness of the pork. Large Serves 5-8

Deep-fried pieces of fish roe coated with our house-made sambal cincalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean. (Small serves 2-4)

Deep-fried pieces of fish roe coated with our house-made sambal cincalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean. (Large serves 4-6)

Deep-fried house-made prawn & minced pork rolls served with sweet sauce. Small (10 Pcs)

Deep-fried house-made prawn & minced pork rolls served with sweet sauce. Large (20 Pcs)

Crispy Fish skin fried to perfection and coated with salted egg. Small - Serves up to 3 persons

Crispy Fish skin fried to perfection and coated with salted egg. Large - 4-6 persons

Savoury, spiced fish paste is lovingly encased in a crisp, charcoal black youtiao, creating a harmonious blend of crunch and succulence. Each bite is a tantalising dance of spices, a tribute to the vibrant flavours of Singapore's culinary heritage. Small - 6 pieces

Savoury, spiced fish paste is lovingly encased in a crisp, charcoal black youtiao, creating a harmonious blend of crunch and succulence. Each bite is a tantalising dance of spices, a tribute to the vibrant flavours of Singapore's culinary heritage. Large - 12 pieces

A Teochew-style egg drop clear broth with squid, prawns and lala clams. (Standard size serves 2-3)

A Sin Ming and Hillview specialty, the fish head soup is an alluring pot of red snapper fish head, enoki mushrooms, tofu beancurd, yam, blue ginger and seaweed. (half head)

Indulge in the rich, aromatic depths of our kambing soup. Slow-cooked with succulent mutton and a medley of spices, it's a hearty bowl of comfort that will transport you to the vibrant streets of India. Served with toasted baguettes on the side.

A fragrant and tangy South Indian classic, our rasam soup is a burst of flavours. Infused with a blend of aromatic spices and tamarind, it's a comforting start to your meal that warms the soul.

A Peranakan dish, ground pork ball with blue swimmer crab meat & crunchy bamboo shoot. (with 10 pork balls)

A taste of the iconic Singaporean signature dish, sweet & spicy sauce that is heavenly when paired with deep-fried ‘man tou’ - does not come with crabmeat. mantou to order separately. (Single portion serves 1-2)

The heart & soul of the Singapore dining experience. Method of cooking 烹饪法 - Classic Chilli - Black Pepper - White Pepper - Garlic Baked - Salted Egg - Braised Bee Hoon (Add $14+)

Crispy baby squid, caramelized onions, peppers. This description is AI-generated

Savour the ocean's bounty with our delectable black ink squid. Tender squid rings are delicately cooked in a savoury black ink sauce, creating a dish that's as visually stunning as it is delicious.

Savour the ocean's bounty with our delectable black ink squid. Tender squid rings are delicately cooked in a savoury black ink sauce, creating a dish that's as visually stunning as it is delicious.

Succulent squid in spicy chinchalok sambal. This description is AI-generated

Spicy steamed squid with aromatic chinchalok sambal. This description is AI-generated

Hong Kong steamed-style

Pre-order required. 1 hour wait time before delivery. Singaporean Sambal Style: A classic favourite, the stingray is generously slathered with spicy, aromatic sambal before grilling, infusing every bite with bold, fiery flavours that define Singapore’s street food scene.

Pre-order required. 1 hour wait time before delivery. Boss Style: A simple yet refined take, the stingray is rubbed with sea salt and olive oil, grilled to perfection for a tender, smoky finish, with a side of sambal for dipping to let you control the heat.

Claypot garoupa stir fried with white pepper and fragrant spices. Serves up to 4-6

Traditional Chinese-style fish head curry cooked with lady’s finger, eggplant & cabbage. (half head) (Half head)

A Singapore ‘zi char’ favourite. Fresh fish head cooked with bitter gourd in black bean sauce.

A premium freshwater fish which has a delicate texture; very popular in Asian countries. Kept fresh and alive before preparation in our restaurant.

A Singaporean’s favourite as this saltwater fish is tender & has a bouncy texture that flakes nicely. Method of cooking 烹饪法 - Steamed Hong Kong-style - Steamed Teochew-style - ‘Yau Zham’ (Deep-fried Hong Kong-style) - Sambal Chinchalok & Petai (Approx 500g)

Steamed Hong Kong-style. This sweet-tasting deep sea fish has large flakes, firm & tender texture.

This placed New Ubin Seafood on the culinary map, grilled to perfection, rested & then cubed. Served together with caramelised onions, Idaho potato wedges, house-smoked sea salt flakes & fried rice caramelised with beef drippings (aka ‘heart attack’ fried rice).- Default doneness is medium-rare.

This placed New Ubin Seafood on the culinary map, grilled to perfection, rested & then cubed. Served together with caramelised onions, Idaho potato wedges, house-smoked sea salt flakes & fried rice caramelised with beef drippings (aka ‘heart attack’ fried rice).- Default doneness is medium-rare.

Featuring crispy fried chicken pieces tossed in a tangy and vibrant sauce made from ketchup, vinegar, and a touch of sugar. Stir-fried with a colourful mix of bell peppers, onions, and pineapple chunks, it delivers a perfect balance of sweet, sour, and savoury flavours.

Featuring crispy fried chicken pieces tossed in a tangy and vibrant sauce made from ketchup, vinegar, and a touch of sugar. Stir-fried with a colourful mix of bell peppers, onions, and pineapple chunks, it delivers a perfect balance of sweet, sour, and savoury flavours.

Kung Po chicken features succulent pieces of chicken stir-fried with dried chilli, cashew nuts, and a tangy, sweet-spicy sauce. Enhanced with the distinctive wok hei (smoky flavour) from high-heat cooking, it captures the robust & bold flavours that are characteristic of Singapore's zi char cuisine.

Kung Po chicken features succulent pieces of chicken stir-fried with dried chilli, cashew nuts, and a tangy, sweet-spicy sauce. Enhanced with the distinctive wok hei (smoky flavour) from high-heat cooking, it captures the robust & bold flavours that are characteristic of Singapore's zi char cuisine.

A classic Singaporean zi char dish featuring tender chicken pieces stir-fried with aromatic ginger slices and spring onions. Light seasoning enhance the natural flavours of the chicken, while high-heat cooking gives it a slight smokiness. The ginger & spring onions impart a fragrant, savoury taste.

A classic Singaporean zi char dish featuring tender chicken pieces stir-fried with aromatic ginger slices and spring onions. Light seasoning enhance the natural flavours of the chicken, while high-heat cooking gives it a slight smokiness. The ginger & spring onions impart a fragrant, savoury taste.

This dish combines tender chicken pieces stir-fried with sambal chili and cincalok, a tangy and aromatic fermented shrimp paste, along with petai beans (stink beans) for an added crunch. The result is a savoury and spicy dish with a distinct umami flavour and a hint of bitterness from the petai.

This dish combines tender chicken pieces stir-fried with sambal chili and cincalok, a tangy and aromatic fermented shrimp paste, along with petai beans (stink beans) for an added crunch. The result is a savoury and spicy dish with a distinct umami flavour and a hint of bitterness from the petai.

Experience the tantalising allure of our Masala Chicken. Succulent pieces of chicken are marinated in a fragrant secret Indian masala blend, creating a dish that's both bold and beautifully spiced.

House-smoked pork belly cooked with eggplant, cabbage, lady’s finger, lemongrass, curry leaves & dried beancurd puff. (Standard size serves up to 6)

Savour the rich, aromatic delight of our babi pongteh. Succulent pork belly is slow-cooked to perfection in a flavourful blend of fermented soy bean paste, creating a dish that's both savoury and heartwarming.

A tender, slow-braised pork knuckle served over silky bee hoon (rice vermicelli). The pork knuckle is simmered in a rich, savoury sauce until the meat is fall-off-the-bone tender, infusing the bee hoon with deep flavours and a luscious mouthfeel.

Barbequed St. Louis cut pork ribs, finished in our charcoal oven & served with house-made barbecue sauce. (5-6 ribs for half rack)

Barbequed St. Louis cut pork ribs, finished in our charcoal oven & served with house-made barbecue sauce

A New Ubin Seafood special. Hong Kong kai lan done two ways - the vegetable is stir-fried with garlic & parts of the leaves are finely sliced, deep-fried & laid atop with silver fish. (Large serves up to 6)

Another New Ubin Seafood special that’s to crave for. Thin slices of brinjal are caramelised & served with dried chilli. The end result is a spicy, tangy flavour matched with the crispy brinjal slices. (Small serves up to 3)

Another New Ubin Seafood special that’s to crave for. Thin slices of brinjal are caramelised & served with dried chilli. The end result is a spicy, tangy flavour matched with the crispy brinjal slices. (Large serves up to 6)

A Singapore ‘zi char’ staple, kang kong is the local name of the morning glory vegetable. Stir-fried with house-made sambal belacan. (Small serves up to 3)

A Singapore ‘zi char’ staple, kang kong is the local name of the morning glory vegetable. Stir-fried with house-made sambal belacan. (Large serves up to 6)

Stir-fried fresh pea shoots with garlic & salted fish.

Lady's fingers, French beans, brinjal and petai cooked in sizzling spicy sambal belachan. Medium Size good for 4-5 pax

Also known as royale chives, stir-fried with garlic, salted fish & a touch of pork lard. (Small serves up to 3)

Also known as royale chives, stir-fried with garlic, salted fish & a touch of pork lard. (Large serves up to 6)

A versatile healthy vegetable dish that can be prepared in various 'zi char' (stir-fry) styles. Methods of cooking 烹饪法 - Stir-fried with Garlic - Blanched with Oyster sauce - Boss-style with Oyster sauce & Crispy Garlic - Plain Blanched

A versatile healthy vegetable dish that can prepared in various 'zi char' (stir-fry) styles. Methods of cooking 烹饪法 - Stir-fried with Garlic - Blanched with Oyster sauce - Boss-style with Oyster sauce & Crispy Garlic - Plain Blanched

A mildly spicy but flavourful eggplant and minced pork, sprinkled with salted fish and served in a claypot(dine-in only). (Small serves up to 3)

A mildly spicy but flavourful eggplant and minced pork, sprinkled with salted fish and served in a claypot(dine-in only). (Large serves up to 6)

Methods of cooking 烹饪法 - Stir-fried with Garlic - Black Bean Sauce - Salted Egg

Methods of cooking 烹饪法 - Stir-fried with Garlic - Black Bean Sauce - Salted Egg

A vegetarian delight, our dal cabbage combines the creamy richness of lentil dal with the freshness of cabbage. Slow-cooked to perfection, it's a wholesome and flavourful dish.

Firm tofu (tau kwa) braised with tender pork, fresh vegetables & earthy mushrooms. Ingredients are simmered together in a savoury sauce, to allow flavours to meld beautifully. Claypot cooking retains the heat & moisture, ensuring a rich & comforting dish with a satisfying blend of textures & tastes.

Sizzling dish features firm tofu paired with minced pork, stir-fried with onions and garlic in a flavourful sauce. The tofu’s smooth texture complements the minced pork’s rich, umami flavour, creating a satisfying combination that’s both hearty and delicious.

Sizzling dish features firm tofu paired with minced pork, stir-fried with onions and garlic in a flavourful sauce. The tofu’s smooth texture complements the minced pork’s rich, umami flavour, creating a satisfying combination that’s both hearty and delicious.

Crispy fried tau kwa (firm tofu) topped with a mix of minced pork and chye poh (preserved radish). The tofu's crisp exterior contrasts perfectly with the tender minced pork, while the chye poh adds a hint of sweetness and crunch.

Complete your meal with a traditional ‘zi char-style’ omelette. Methods of cooking 烹饪法 - Plain - Onion - Chye Poh - House-smoked Pork

An understated signature - mee sua (thin noodles) fried with prawns, bean sprouts & spring onions, served with egg floss. (Standard size serves up to 6)

Bee hoon, egg & chye sim fried “Boss-style”, i.e. according to the Pang family’s preference. A New Ubin legend and a tour de force of ‘wok hei’ flavour.

Aromatic fried bee hoon with an enticing blend of fresh seafood like prawns and squid, stir-fried with a flavourful sambal cincalok (Spicy fermented shrimp paste) sauce. The sambal adds a spicy kick, while the cincalok imparts a distinct umami and tanginess. Good for sharing up to 4 persons.

A traditional Teochew dish of flat, rice noodles fried with preserved radish, Hong Kong kai lan & egg topped with a hefty mountain of pork lard.

A vegetarian take on the classic mee goreng which is wok-fried yellow noodles tossed with an assortment of fresh vegetables and a savoury-sweet soy-based sauce. The dish is also seasoned with a blend of hot spices, making it a satisfying shiok and flavourful choice for vegetarians.

A New Ubin Seafood classic, spicy mee goreng has been a staple for Ubin island’s guests since the 1980s. (Small serves up to 3)

A New Ubin Seafood classic, spicy mee goreng has been a staple for Ubin island’s guests since the 1980s. (Large serves up to 6)

Re-defining what Hokkien mee means, yellow & white noodles are stir-fried in pork & prawn broth served with slices of pork belly, baby squid & clams. ‘Wok hei’ (breath of the wok) guaranteed. (Small serves up to 3)

Re-defining what Hokkien mee means, yellow & white noodles are stir-fried in pork & prawn broth served with slices of pork belly, baby squid & clams. ‘Wok hei’ (breath of the wok) guaranteed. (Large serves up to 6)

A famous specialty from Chinatown in Kuala Lumpur, this dish consists of egg noodles fried in heavenly black sauce. Wok tossed with pork belly and fragrant pork lard for that special touch.

A famous specialty from Chinatown in Kuala Lumpur, this dish consists of egg noodles fried in heavenly black sauce. Wok tossed with pork belly and fragrant pork lard for that special touch.

Thick, flat rice noodles wok-fried with a variety of seafood in a thick, delicious gravy. (Small serves up to 3)

Thick, flat rice noodles wok-fried with a variety of seafood in a thick, delicious gravy. (Large serves up to 6)

An Italian favourite with a Singapore twist. Spaghetti cooked with cream & cubes of house-smoked pork belly, served in a claypot (dine-in only). (Small serves up to 3)

An Italian favourite with a Singapore twist. Spaghetti cooked with cream & cubes of house-smoked pork belly, served in a claypot (dine-in only). (Large serves up to 6)

A savoury and aromatic dish featuring fried rice infused with the rich, tender smoked pork. The rice is stir-fried with garlic, onions, and a medley of vegetables, allowing the smokiness of the pork to permeate each grain. The dish is well-balanced with a hint of sweetness and umami.

A classic Chinese fried rice dish known for its vibrant mix of ingredients, including shrimp, diced char siew (barbecued pork), eggs, and a variety of vegetables such as peas and carrots.

A classic Chinese fried rice dish known for its vibrant mix of ingredients, including shrimp, diced char siew (barbecued pork), eggs, and a variety of vegetables such as peas and carrots.

The salted fish adds intense umami depth while fresh bean sprouts bring a satisfying texture & lightness to the dish. Stir-fried with aromatic garlic and onions, this is a delicious combination of salty, nutty and slightly earthy flavours, offering a well-rounded taste.

The salted fish adds intense umami depth while fresh bean sprouts bring a satisfying texture & lightness to the dish. Stir-fried with aromatic garlic and onions, this is a delicious combination of salty, nutty and slightly earthy flavours, offering a well-rounded taste.

Indulge in the regal flavours of our biryani, a fragrant rice dish cooked with a blend of aromatic spices and tender meats. Served with a refreshing side of raita, it's a symphony of tastes and textures that will leave you craving for more.

Featuring a medley of fresh seafood such as shrimp, squid, and fish, stir-fried with fragrant rice. Enhanced with garlic, onions, and seasonal vegetables, it captures the essence of the sea with its briny flavours balanced by sweetness & smokiness from wok-frying highlighting the seafood freshness.

Featuring a medley of fresh seafood such as shrimp, squid, and fish, stir-fried with fragrant rice. Enhanced with garlic, onions, and seasonal vegetables, it captures the essence of the sea with its briny flavours balanced by sweetness & smokiness from wok-frying highlighting the seafood freshness.

A wholesome and colourful dish made with a variety of fresh vegetables such as carrots, peas, bell peppers, and corn, stir-fried with fluffy jasmine rice. Seasoned with soy sauce and aromatic garlic. The vibrant mix of ingredients provides a delightful crunch and sweetness.

A wholesome and colourful dish made with a variety of fresh vegetables such as carrots, peas, bell peppers, and corn, stir-fried with fluffy jasmine rice. Seasoned with soy sauce and aromatic garlic. The vibrant mix of ingredients provides a delightful crunch and sweetness.

A flavourful and spicy fried rice dish infused with sambal that adds heat and depth. Fragrant jasmine rice is stir-fried with vegetables like carrots and peas, along with a choice of protein, such as chicken. The sambal provides a rich, tangy kick, elevating the overall taste.

A traditional Teochew dessert of cooked yam paste with rendered lusicous pork lard. (Single portion)

An Indonesian dessert made of black glutinous rice served with coconut milk. (Single portion)

Banana slices caramelised with gula Melaka (palm sugar). (Single portion)

Rich & creamy warmed durian served with a side of coconut milk. (Single portion)