One of the dishes which placed New Ubin Seafood on the culinary map, the rib-eye is 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 (also known as ‘heart attack’ fried rice). Available Sizes: 500/600/700g Default doneness: Medium rare (Temperature approx 40-45°C)
One of the dishes which placed New Ubin Seafood on the culinary map, the rib-eye is 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 (also known as ‘heart attack’ fried rice). Available Sizes: 250g Default doneness: Medium rare (Temperature approx 40-45°C)
(Single portion) A traditional Teochew dessert of cooked yam paste with rendered pork lard.
A favourite amongst regulars, this simple breakfast of champions can be found in almost every coffeeshop. New Ubin Seafood raises the bar with nothing less than the best: French butter! (5 slices)
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. Small serves up to 3; 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; Large serves up to 6
Bee hoon, egg & chye sim fried “Boss-style”, i.e. according to the Pang family’s preference. A New Ubin Seafood legend and a tour de force of ‘wok hei’ flavour.
House-smoked pork belly cooked with eggplant, cabbage, lady’s finger, lemongrass, curry leaves & dried beancurd puff. (Standard size serves up to 6)