New Ubin Seafood | ‘Truly Singaporean’ Tze Char Experience

Media Tasting at New Ubin Seafood

Hankering for a local feast like having tze char in the lavish, greenery serene of tranquil Zhongshan Park at Ramada by Wyndham Singapore. The homegrown restaurant chain, New Ubin Group’s third outlet, New Ubin Zhongshan Park, jointly managed and overseen by chief executive officer Alexander Pang, the hotel’s senior management, chefs and service staff from the original Hillview eatery.

Breakfast is king so eat like a king! Traditional breakfast with soft-boiled egg and chunky foie gras with a hint of truffle salt.

Foie Gras Egg Special at S$10.50 per serve.

What do you usually order at Tze Char restaurant? Mine definitely ‘Har Cheong Gai’. The crispy chicken mid-wings coated in tasty shrimp paste batter. The chicken wings were flavourful, moist inside yet not too greasy on the outside.

‘Har Cheong Gai’ at S$18 for 6pcs.

Signature “Garang Grill” from New Ubin Seafood. Pork jowl is cooked over coals in the Spanish Mibrasa oven, giving the crispy exterior. I like a touch of sweet miso gula melaka glaze to the crispy pork jowl.

Crispy Pork Jowl at S$14 for 125gm.

A dish that you either like or dislike. Honestly, I’m not a fan of petai beans, especially that smell. Surprised to find that there isn’t any bad smell in this dish. Pieces of bite-size fish roe well-tossed in savoury house-made sambal chinchalok. It was a little too salty to my light tastebud. If you’re wondering, chinchalok is a type of chilli made from fermented small shrimps or krill.

Fish Roe with Sambal Chinchalok & Petai Beans at S$25 for 250gm.

Mix of yellow and white Chinese noodles well-soaked in flavourful pork and prawn broth. Generous ingredients including prawns, clams, baby squid, slices of pork belly and pork lard cubes. I’m greedy and hope for more wok hei in this dish!

Hokkien Mee Special starting from S$15 for small.

Bee hoon with wok hei is what I like! It’s uniquely Pang’s family recipe.

Boss Bee Hoon starting from S$12 for small.

Simply love the two crab dishes served; Garlic-baked live mud crabs and Chilli Crab with Deep-Fried Man Tou. The crabs were fresh and tasted sweet on its own. Had it in either garlic-based or chilli crab sauce. I’ve enjoyed both ways! With lots of fresh garlic cloves for that smoky fragrance and sweet & spicy chilli crab sauce that I could also dip with deep-fried man tou.

Garlic-baked live mud crabs starting from S$48 for 500gm.

Chilli Crab with Deep-Fried Man Tou starting from S$48 for 500gm; S$4 for 3 man tous.

I was taken aback at New Ubin Seafood’s menu being extended to Western dishes. Glad to know as I could also bring my American friends here if they’re not used to Chinese food! Black Angus Ribeye is served medium rare and sliced into chunky pieces for that extra juice. However, it may be a little tough on texture for that chunky piece. The steak’s exterior was smoky which I like.

USDA Black Angus ‘Choice’ Ribeye starting from S$80 for 500gm.

One of the best Kaya toasts that I like. Chef Pang has taught us to eat it together with kaya and French butter in a crispy toasted baguette. The kaya had a strong pandan taste and doesn’t taste too sweet.

Kaya on Toasted Baguette at S$8 for 5 pcs.

Probably one of the most comfortable restaurants having tze char in accent chairs, marble flooring and contemporary wood details. The 150-seat restaurant is good for family and friends gathering.

*Service charge(10%) and GST(7%) applicable.

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