New Ubin Seafood (CHIJMES)

‼️Free flow Champagne and Ala-carte Buffet at @newubinseafood now available everyday except Monday✨ Use @grabfoodsg dine-in voucher for extra discounts!😉💡

the edible garlic is yums!!!!! soft to bite! get original flavor of the crab:)

highly recommend the white pepper crab! one of the best i had in singapore, not too salty, right properly favorite, not overwhelming in sauce!

These petite little chocolate éclairs were the ideal finisher to the indulgent Italian wine pairing at @newubinseafood. They were chilled, sweet and the choux puff was airy & light, and they were the dessert our tastebuds were crying out for after eight prior courses of hot, salty and incredibly flavourful savoury entrées.⠀
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The wine pairing for this dessert wasn’t a port wine, or a muscat, or a moscato. Nope. Remember the sublime Brigaldara Amarone della Valpolicella Riserva 2012 we had with the Zebu steak? Yeah, that actually works with this dessert too. The wine has surprisingly distinct flavours that remind me of port wine, and it’s a little sweet, which great for pairing with desserts. The sweetness of the éclairs definitely highlight the fruity & sweet notes of this wine more, and I gleefully gobbled up these éclairs in between sips of wine. ⠀
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Thank you for organising & inviting me to this excellent wine pairing @newubinseafood! Hope to see many more wine pairing experiences in the future.

Fortunately for us, the final entrée in @newubinseafood wine paring session was decent enough to erase the memory of the lacklustre chicken. The Sous Vide Brazilian Zebu Cattle Hump was yet another interesting dish on the menu, and we learned that there’s a breed of cattle called Zebu, and they have a distinctive fatty hump on their necks.⠀
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Said hump stores fat, much like a camel, so it’s no surprise that the meat is well marbled with fat. However, it is still a cut that needs to be cooked low and slow for optimal tenderness, so it was never going to be done medium rare. I do feel that New Ubin scuffed a golden opportunity to make this Zebu hump meat a star, as the meat is just begging to be cooked in a redolent rendang or perhaps even a thick curry. The roasted vegetables that accompanied the Zebu meat were surprisingly sublime, and I found myself eagerly polishing them off.⠀
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While they missed the chance to put the Zebu hump meat into a sauce or stew of some kind, they didn’t miss when pairing it with this bottle of Brigaldara Amarone della Valpolicella Riserva 2012. This is probably the biggest and boldest wine I’ve ever sipped on in recent memory, surpassing even most Syrahs & Shiraz. The extremely heavy body was perfect with the light tannin here, and the bouquet was utterly sensational.⠀
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Scents of raisins, dark chocolates, blackberry & cherry preserves, oak and tobacco all coexisted in harmony on the nose. Taste wise, I got a lot of sweet, dried fruits like dried blackberries & raisins on my palate, and the aftertaste was definitely reminiscent of a rapturous port wine. Oddly enough, it’s noticeably sweet despite its whopping alcohol content of 16.5%, and it was the perfect pair with the Zebu hump meat.⠀
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Thank you for the cordial hospitality, @newubinseafood!

The penultimate dish in @newubinseafood Italian wine x zi char pairing was the Lime Leaf Chicken Rice, complemented by a Brigaldara Amarone della Valpolicella Case Vecie of the 2016 vintage. The rice of the chicken rice was quite addictive, as it had the richness & flavour of nasi lemak, but the added sourness from the lime kept the fluffy rice grains from tasting & feeling too rich. Unfortunately, the chicken was the least satisfying element of the entire experience, as it was dry to the point where I was eating shards of chicken.⠀
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Fortunately, the Case Vecie was there to wash away the sad taste of disappointment. It clocks in at a mammoth 17.5% alcohol by volume, and has equally mammoth flavours to match. The body of the wine is heavier than that of a Syrah, and it’s sensually smooth & silky. The deeply ruby red body carried alluring aromas of ripe cherries, dark chocolate, plums, oak and cinnamon. Despite what its whopping ABV might suggest, it’s actually pleasantly sweet with a dry and long, lingering finish that warms your throat.⠀
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Even though the chicken was a hard pass, I’m glad I got to savour the sensation that is Brigaldara’s Case Vecie. Thank you for the warm hospitality, @newubinseafood!