‼️Free flow Champagne and Ala-carte Buffet at @newubinseafood now available everyday except Monday✨ Use @grabfoodsg dine-in voucher for extra discounts!😉💡
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!
The third of five wines to be paired with zi char zingers at @newubinseafood was Brigaldara’s 2017 vintage Cavolo Amarone which can best be likened to a Cabernet Merlot blend from Australia. The Cavolo possesses a heavy & silky body, and delicate flavours of ripe cherries & plums, cocoa and vanilla. I would’ve paired this indulgent wine with a succulent ribeye, but New Ubin were thinking outside the box and paired it with two unexpected dishes instead.⠀
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The other dish selected to pair with the stellar Cavolo was the Crispy Egg Noodles with Egg Sauce. The squid & clams were fantastically fresh with the texture to prove it. Unfortunately prawns were a little soft & limp, but the crispy noodles held their crunch well in spite of the egg sauce drenching it. Speaking of the egg sauce, it’s what made this otherwise ordinary noodle dish into a sublime one. It’s deeply umami, almost as if the thick egg enriched sauce was made with a base of seafood stock. It’s a supremely slurp-able sauce that will satisfy every last tastebud on your tongue, and it was the luscious lifeblood of this noodle dish.⠀
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Despite these pairings coming slightly out of left field, the cracking Cavolo brought out the best of both dishes, and added a touch of luxury to both.⠀
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Thank you for the warm hospitality, @newubinseafood!
The third of five wines to be paired with zi char zingers at @newubinseafood was Brigaldara’s 2017 vintage Cavolo Amarone which can best be likened to a Cabernet Merlot blend from Australia. The Cavolo possesses a heavy & silky body, and delicate flavours of ripe cherries & plums, cocoa and vanilla. I would’ve paired this indulgent wine with a succulent ribeye, but New Ubin were thinking outside the box and paired it with two unexpected dishes instead.⠀
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First up was the Joo Hee Char (or Jiu Hu Char), which is yam bean (a.k.a jicama) with dried squid. This is an exceedingly rare dish, and this was my fabulous first experience with this Peranakan dish. The bouncy, chewy textures of the dried squid paired surprisingly well with the crisp crunch of the yam bean, and New Ubin added in extra crunchiness in the form of the strands of deep fried noodles. The Joo Hee Char is seasoned sufficiently, but the addition of crispy cubes of deep fried pork lard made this dish a delectable indulgence.
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Despite these pairings coming slightly out of left field, the cracking Cavolo brought out the best of both dishes, and added a touch of luxury to both.⠀
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Thank you for the warm hospitality, @newubinseafood!
Pairing red wine with non meat dishes feels like sacrilege, but @newubinseafood has pulled it off perfectly. Pairing this Brigaldara Valpolicella with Lup Cheong Egg Fuyong & Popiah Chai was an inspired decision. This light bodied red wine was an excellent palate cleanser with its notes of cherry, oak, and a bit of pepper, making it suited for sipping between bites of food.⠀
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The Popiah Chye is just the carrots & radishes that form every roll of popiah, but pimped up with the inclusion of copious amounts of hae bi (dried shrimp). The dried shrimp add a deep salty flavour to the subtly sweet veggies, and the light, refreshing crunch of the carrots & radishes are a delight to munch through. With veg this good, everyone will be clamouring to clean the plate of veggies. And of course, clean your palate with the vibrant Valpolicella after each bite.⠀
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Thank you for hosting us, @newubinseafood!
Pairing red wine with non meat dishes feels like sacrilege, but @newubinseafood has pulled it off perfectly. Pairing this Brigaldara Valpolicella with Lup Cheong Egg Fuyong & Popiah Chai was an inspired decision. This light bodied red wine was an excellent palate cleanser with its notes of cherry, oak, and a bit of pepper, making it suited for sipping between bites of food.⠀
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First up was the ethereal egg fuyong, which was imbued with a stunning sapidity and a wondrous wok hei that few, if any, other egg fuyongs possess. The lup cheong’s salty smoky qualities further emphasised the unbelievable umami of this egg, and added an enjoyable chewy & meaty texture. Speaking of textures, the egg fuyong was more of a scramble than an omelette, and had a very interesting texture that was a cross between scrambled eggs & pork floss. Load this eggs-quisite fuyong into the lettuce leaves on the side for extra crunch & freshness, and you get an egg-ceptional lettuce wrap.⠀
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Thank you for hosting us, @newubinseafood!
[INVITED TASTING] We had a wonderful time at New Ubin Seafood for their Cervoles Wine Pairing session, with food and wine both carefully curated. The wine selection from Cervoles were outstanding, as they were all really smooth. Finally had wine that does not dry out your mouth easily!
The food selection were quite good and most were pretty delicious. One of my favourites had to be the BBQ Squid with Garlic Butter Sauce, as the intense fragrance of the garlic and butter really gave the dish so much flavour. We really couldn't stop eating them!
The Four Heavenly Kings Vegetables was wonderfully cooked as well, as the earthiness of the vegetable and the sambal belacan really complemented well. Full of umami flavours!
Thank you so much @eatwithkeat for inviting and @newubinseafood for hosting! We had such a great time!
If you would like to book a slot for this wine pairing session, there is still another session, details below:
📍 New Ubin Seafood MYMCA, SATURDAY, 24th of MAY 2023, 7:00 PM
💵 Price: $110++ pp
✴️Additional 𝟭𝟬% off the published seat price if you are a member of 𝗙𝗿𝗲𝗻𝘇 𝗼𝗳 𝗨𝗯𝗶𝗻 𝗦𝗲𝗮𝗳𝗼𝗼𝗱
➡️Min 2 pax to book. Please indicate seating preference as food may be communally shared in a table of up to 10pax.
☎️Contact us at +65 9740 6870 to book your seats now
My first time dining at @newubinseafood was a craft beer pairing collab with Rye & Pint about eight or so years ago, and I was quite pleasantly surprised to discover that New Ubin is still pairing their mouthwatering modern Singaporean zi char with a bevy of booze. On this particular Saturday, we were treated to a nine(!) course wine pairing experience with some incredible Italian wines.⠀
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We started out with the Brigaldara Soave, which can best be described as the love child of chardonnay & Sauvignon Blanc. Soave is an Italian white wine made from Garganega grapes, and possesses a light body like sav blanc, but carries a delightful rich silkiness that feels like a good chardonnay. The Brigaldara has alluring aromas of peach, citrus zest and honey melon with the light body and dry, short finish. It’s a perfect pair with seafood, or just by its lonesome on a sweltering afternoon.⠀
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The Superior Broth with Mix Seafood was truly superior and it knew it, flaunting its savoury superiority loud & proud. The crabmeat & scallops were nice & fresh, but the real attraction is that thick broth. It’s stunningly sapid and fully infused with the essence of all the seafood that’s been boiled into it. Yet, it isn’t too overwhelming, and you can easily polish off multiple bowls of this sublime seafood soup. Naturally, we followed it up with dainty sip of Brigaldara Soave. ⠀
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Thank you so much for the invite, @newubinseafood!
My first time dining at @newubinseafood was a craft beer pairing collab with Rye & Pint about eight or so years ago, and I was quite pleasantly surprised to discover that New Ubin is still pairing their mouthwatering modern Singaporean zi char with a bevy of booze. On this particular Saturday, we were treated to a nine(!) course wine pairing experience with some incredible Italian wines.⠀
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We started out with the Brigaldara Soave, which can best be described as the love child of chardonnay & Sauvignon Blanc. Soave is an Italian white wine made from Garganega grapes, and possesses a light body like sav blanc, but carries a delightful rich silkiness that feels like a good chardonnay. The Brigaldara has alluring aromas of peach, citrus zest and honey melon with the light body and dry, short finish. It’s a perfect pair with seafood, or just by its lonesome on a sweltering afternoon.⠀
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The takoyaki balls with salted egg that was selected to go with the stellar Soave were terrific. The springy octopus were encased in a batter layer that was thick enough to satisfy, and cooked expertly. However, the real stunner here was the salted egg paste that truly thrilled me, and I haven’t been wowed by anything salted egg since 2016 at the latest. It’s DUMMY THICC, it’s unbelievably umami thanks to the abundance of salted duck egg yolks that went into this paste/sauce, and has the graininess to prove it. Needless to say, we gobbled down these balls real quick and washed our palates clean with a swig of the brilliant Brigaldara.⠀
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Thank you so much for the invite, @newubinseafood!
A colourful Indian-inspired dish, the skewer and wadeh (sometimes also known as vadai) is accompanied by 2017 Chardonnay Santa Barbara Country that has a slightly stronger taste than the 2020 version
📸 Instagram/TikTok: @myfoodframes
Hosted by the Multi-Michelin Bib Gourmand Awardee New Ubin Seafood, we enjoyed a special menu to suit the Californian wines by The Paring 🍷
We started with this beautifully-plated top shell salad. This is part of the limited time specially curated menu for New Ubin’s wine pairing 🥂
Started our meal with this refreshing mango and top shell salad with crispy fish skin 🥭🐟 This dish pairs with the 2020 Chardonnay Santa Barbara Country that is limited in production (with only 6000 bottles produced) 🥂
If you’re still feeling peckish, fill your tummy with this braised duck (though I wouldn’t mind if it was more tender) 🦆 We ended the wine menu with one of our favourite of the meal which is the 2016 Red Blend
Also limited in production, the 2017 Syrah Santa Ynez Valley is smooth and aromatic🍷We had this with fried chicken and spinach
An unlikely combination, our next drink - 2019 Pinot Noir Santa Rita Hills is served with crispy prawns and claypot carbonara 🦐
