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“Far off the beaten track but what a find!”
Review of New Ubin Seafood

New Ubin Seafood
Ranked #138 of 11,356 Restaurants in Singapore
Certificate of Excellence
Price range: $20 - $50
Cuisines: Asian
More restaurant details
Restaurant details
Good for: Families with children, Local cuisine
Dining options: Late Night, Outdoor Seating, Reservations, Takeout
Description: New Ubin Seafood's beginnings can be traced to the offshore island of Pulau Ubin itself, where the restaurant opened in 1986 on the island's north shore. There, we had the pleasure of serving up kampong-style seafood to all who visited Ubin, developing a reputation for serving fresh, authentic and delicious seafood in an laid-back and relaxing environment. With acquisition of Pulau Ubin by the Singapore government in 1992, Ubin Seafood moved to the mainland, where we have been situated in several locations over the years (the most well known of which were the coffee shop at Commonwealth, Keppel Marina, Punggol Marina, 6th Avenue (Bukit Timah), Sin Ming industrial estate, and finally another hidden gem of a location at 63 Hillview Avenue (Bukit Batok). Here, we continue our tradition of serving our customers sumptuous and authentic Singaporean cuisine in a casual, family-friendly environment. Over the years, our culinary identity has developed and matured. Apart from the freshest seafood and traditional cze char fare, we are proud to present our own interpretation of other foods- a Singaporean-take on American, French, Italian and Indian cuisine. As such, our signature dishes include US Angus Rib-Eye Beef Steak and German-style Pork Knuckle. We were motivated to do this because it's what we, the people behind Ubin Seafood, love - and we know you will too. We look forward to welcoming you soon, and promise that it will be an unforgettable experience.
Reviewed December 11, 2012 via mobile

Definitely not what you expect, it is in the middle of an industrial estate, surrounded by car workshops. However, the food is worth a foodie's trek. Even though it says "seafood restaurant", it has excellent non-seafood options too, like the smoked duck and beef rib. The beef tallow is also used to make a very flavorful albeit potential artery-clogging fried rice! The squid rings coated with salted egg is the best I have tried. Not overcooked and chewy!
Best of all, the owner Mr Pang is more than happy to allow you to BYO. And if he likes you enough, will even give you a little whisky from his own collection!

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1  Thank joyce018
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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Reviewed December 10, 2012

I am not a seafood fan. Yet I have gone to Ubin Seafood dozens of times and brought many friends and relatives there, who in turn, have gone many times with their family and friends.
What's the secret?
Excelllent food, seafood and non seafood at prices that keep you coming back for more.
The boss Mr Pang has a variety of "gourmet foods" that will not be amiss in a high end restaurant.
These gems include his signature Rib Eye Platter which is US ribe eye, done medium rare, with a generous side of potato wedges and crowned by the most sinfully delicious plate of beef-fat rendered fried rice. This is the dish that almost every table will be gorging on!
Then he has a smoked duck appetiser that is in-house smoked. Also great pork knuckle and braised pork leg dishes that bring you quickly to cholesterol heaven.
Seafood lovers will be well catered to with the barbequed dragon prawns, crabs, sotong dishes and steamed fish dishes.
Definitely a must try if you are a foodie.

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Thank LiangTS
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed November 10, 2012

A good friend said that pretty much everthing at this restaurant was good; except the fish. Go figure. But when my wife and I got there we were immediately attracted by the crispy pork leg, the brinjal special and the fish roe with chinchalok or fermented krill. That's as close as we got to seafood. The crispy pork leg was good and it came with a limey chilli sauce and another that had hits of pesto, basil, yogurt. The fat and skin go well with the former and the meaty bits with the latter. It took a while for the brinjal special to arrive but it was worth the wait. Deep fried brinjal sauces in a sauce made from, among other things, tamarind and honey and flavoured with curry leaves that were also deep friend. The last dish took an age to arrive and we had to ask the waitstaff to check on its progress. Just as we were about to give up, it showed up. Chunky pieces of fish roe, in a tamarind flavoured chinchalok sauce and with lots of petai, sometimes known as stink bean, a difficult to find bean of which I am very fond. The two dishes, the brinjal and the fish roe complemented each other well. For unknown reasons, our rice did not arrive but I would not have managed, It was a large pork leg and the serves were ample. At $30 a head, without drinks, this can hardly be classed as a cheap meal but it was excellent food at the price. I'm told the pork satay here is very good too. Next time.

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Thank Patrick K
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed October 26, 2012

On 26th October 2012, we had dinner at this establishment which is hidden amongst the motor mechanical workshops at Block 27 Sin Ming Road. It is not our first time eating at this restaurant, but the food here deserves mention.
The restaurant is run by Mr S M Pang and his wife Michelle together with Franky Seet.
As it was a public holiday, the place was jammed packed as it is on weekends. Parking is available at the road side in front of the restaurant and at the HDB parking lots behind.

We tried the following dishes:

Satay. This was tender and succulent served with cut cucumber and onions. Delicious with either the usual peanut sauce or with cut chilies in black sauce.

Next came the small deep-fried buns, with crispy skins and sweetish crumb. These were tasty and served as an appetizer.

Smoked duck breast. The meat was soft and tender, very little fat except under the skin and deliciously smoky in flavor.

Cold crab. The flesh was fresh and firm, sweet and tasted even better with the chili sauce.

Fried rice with seafood. We found this a little too saltish and oily, but all the same, it was delicious, with the aroma of wok-fried rice, strips of fatty pork and of prawns and squib.

Sambal Kang Kong fried with dried shrimps was crunchy and not too spicy hot. This was served in a generous serving of the sambal.

Fried Egg plant with dried red chilies tasted sweet and with some sourness, and the skin of the egg plant was crunchy.

Squid fried with salted egg yolk was nicely done, not too salty, was chewy amidst the sandy sensation and juicy. There was a generous amount of salted egg yolk covering each bite size squib.

US Angus Ribeye Beef with roasted potatoes wedges (skin attached) and caramelized onions. Came on a carving wooden board with two sauces, a tomato based sauce and a peppery sauce. The meat was very tender with that ‘melt-in-your-mouth’ sensation. Not too well done or rare. Perfect! A most unexpected dish in a seafood establishment and even more surprising is that the dish is so well done.

Crispy Pork knuckle. The meat was very tender falling apart easily, but unfortunately the rind this time was not crispy as we expected it to be.

Fried noodles was delicious, probably because of the generous slices of fatty pork meat. Came fried with some prawns, squib and clams. Very flavorful with the strong wok taste!

Fried rice with Beef droppings. Our last item is complimentary with the US beef dish.The rice was fried with the oil from the beef dish with bits of beef fat fried to a crisps providing some crunch, but the dish tasted flat this time. Some of us ate the rice with sambal sauce to enhance the taste. The dish has been dubbed by the establishment as the “heart attack fried rice,” and you cannot order this item without ordering the beef.

All the dishes were like 'medium' size in portions, so you are able to savor more dishes.
The alcoholic drinks are priced very reasonably and there’s no corkage if you BYO. The menu also includes the normal seafood fare of crabs and prawns done either with chili, garlic, pepper, salted egg, or just steamed. For a seafood restaurant, it’s surprising that the beef dish was so good. Certainly there are not many places in Singapore where you can enjoy a good Steak and Cze Char food! 
Definitely a place to recommend in spite of some inconsistency in food preparation. When it’s jammed packed with diners, the service can be quite slow. There’s an air conditioned room which is not lavish in decor which sits about 8 tables, and you cannot help but notice the cardboard egg cartons that pad the ceiling which helps dampen the noise from diners.

Opening hours are from 11.30am to 2.30pm and 5.30pm to 10.30pm daily

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8  Thank John-KT-Lim
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed October 20, 2012

When it comes to down-to-earth prices for the best seafood in singapore - it is here - new ubin seafood at sin ming. Atmosphere is as industrial as you can get but who cares when the food is really fresh and cooked the way it is supposed to be - authentic and singaporean. Go for the white pepper crab if you have to choose only one as it has a unique aroma and taste and of course the sizzling ribeye steak with the accompanying dark rice cooked in all the juices of the fat and drippings.. YUMMY! Pang also has a selection of good chilled wines but we always go for the ice cold Erdinger ; that and fried rice and salted fish is a staple we just keep coming back for more of !

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Thank Sweetiemine
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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