The broth is so rich and sweet from the seafood they added in. 👍4/5 ✔️Going back for this

⭐️ 4.5/5 ⭐️ 🍴Been coming here very often & since it's starting days but never posted about it. Their famed beef is as good as ever - juicy and crispy on the top - and paired well with caramelized onions, potato wedges & special rice fried with beef lard.
⚠️ Called new ubin SEAFOOD but best known for their classic zichar dishes like boss beehoon, mee goreng and shrimp paste chicken so best to order these > seafood
📍New Ubin Seafood, 63 Hillview Avenue, S669569

Despite relocating from Sin Ming to Hillview, the new location has not deterred loyal fans of New Ubin Seafood from going the extra mile(s) for their favourite dishes. The sprawling space that doubles up as a canteen during the day can accommodate 280 seats, which makes this ideal for large gatherings. If you're headed here on weekends, make a reservation in advance. First on the list to order: the juicy US Black Angus Ribeye Steak ($14 for 100g) that comes complete with wedges, caramelised onions and beef fried rice (rice fried in beef fat) on the side. It's sinful, but incredibly tasty and a definite winner in our books! As for the standard zi char items, our Burpple community loves the tasty Har Cheong Gai (from $15), Salted Egg Squid (from $16) and, if your wallet can afford it, the Chilli Crab (from $42)!
Avg Price: $25 per person
Photo by Burppler Sarah L

Ok, that's all.

Good food, good company and good wines.
#food #foodporn #foodie #yummy #yummymummy #burpple #family #familyday #familyfun #familylove #familyfirst #familytime #familylife #appreciate #感恩 #感恩有你們 #一路上有你們 #wine #sake

Ok, that's all.

BUT. We had a special treat last night when the chef brought out another plate of eggplant, this time, topped with beef floss. 3 words to describe it - O. M. G. Unbelievable, as exclaimed by everyone on the table. The beef floss created such depth in flavor, and brought the dish to a whole new level.
Eggplant with pork floss is part of the Claypot Rekindling Dinner at @newubinseafood featuring the Tang Family of Da Hong Yun happening this Wednesday, 12 July 2017 at 7.30pm.
As for eggplant with beef floss, you might need to bribe the chef for it.
#burpple #newubinseafood

Derived from a family recipe from Da Hong Yun (Potluck), which served traditional Cantonese cuisine from the 1960s to 1992, this claypot rice goes through a few rounds of cooking and 'burning' before it arrives at your table, ensuring that the rice is infused with the fat of the waxed meat and chicken, and that you get fan chiu (the beautiful crust of burnt rice). Our first bowl of rice was served without any sauce or meat, so we could taste the smokey, flavorful rice. The sauce was mixed in after that, along with the waxed meat and chicken. Listening to the stories of the owners of the recipes, I realized how much care and attention to detail is given to each component of the dish to create the perfect experience for their customers. You can get this and more at the Claypot Rekindling Dinner at @newubinseafood featuring the Tang Family of Da Hong Yun happening this Wednesday, 12 July 2017 at 7.30pm. Last I heard, only 4 seats are left so make your reservations pronto!
#burpple #newubinseafood