Served with caramelised onions, Idaho potato wedges, sea salt flakes & fried rice caramelised with beef drippings Available Sizes: 500/600/700g Default doneness: Medium rare (Temperature approx 40-45°C)
Served with caramelised onions, Idaho potato wedges, sea salt flakes & fried rice caramelised with beef drippings
Available Sizes: 500/600/700g
Default doneness: Medium rare (Temperature approx 40-45°C)
Served with caramelised onions, Idaho potato wedges, sea salt flakes & fried rice caramelised with beef drippings Available Sizes: 500/600/700g Default doneness: Medium rare (Temperature approx 40-45°C)
800g live mud crab, please choose your preferred cooking style please follow the cooking style same as the one under crab category
800g live mud crab, please choose your preferred cooking style
please follow the cooking style same as the one under crab category
800g live mud crab, please choose your preferred cooking style please follow the cooking style same as the one under crab category
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)
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)
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)
Deep-fried pieces of fish roe coated with our house-made sambal chinchalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean (Small serves 2-4; Large serves 4-6)
Deep-fried pieces of fish roe coated with our house-made sambal chinchalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean
(Small serves 2-4; Large serves 4-6)
Deep-fried pieces of fish roe coated with our house-made sambal chinchalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean (Small serves 2-4; Large serves 4-6)
Another New Ubin special that’s to die 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
Another New Ubin special that’s to die 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
Another New Ubin special that’s to die 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
Traditional Singapore breakfast-style soft-boiled egg with char-grilled foie gras & truffle salt
Traditional Singapore breakfast-style soft-boiled egg with char-grilled foie gras & truffle salt
Traditional Singapore breakfast-style soft-boiled egg with char-grilled foie gras & truffle salt
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
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
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
A New Ubin 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
A New Ubin 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
A New Ubin 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
A New Ubin fan favourite - live tiger prawns cooked in traditional herbs broth (300g live prawns)
A New Ubin fan favourite - live tiger prawns cooked in traditional herbs broth
(300g live prawns)
A New Ubin fan favourite - live tiger prawns cooked in traditional herbs broth (300g live prawns)
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 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 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 favourite amongst regulars, this simple breakfast of champions can be found in almost every coffeeshop. New Ubin raises the bar with nothing less than the best: French butter! (5 slices)
A favourite amongst regulars, this simple breakfast of champions can be found in almost every coffeeshop. New Ubin raises the bar with nothing less than the best: French butter!
(5 slices)
A favourite amongst regulars, this simple breakfast of champions can be found in almost every coffeeshop. New Ubin raises the bar with nothing less than the best: French butter! (5 slices)