18 Tampines Industrial Crescent
#01-16 New Ubin Seafood Village
Singapore 528605

(open in Google Maps)

Monday:
11:30am - 03:00pm
05:30pm - 10:00pm

Tuesday:
11:30am - 03:00pm
05:30pm - 10:00pm

Wednesday:
11:30am - 03:00pm
05:30pm - 10:00pm

Thursday:
11:30am - 03:00pm
05:30pm - 10:00pm

Friday:
11:30am - 03:00pm
05:30pm - 10:00pm

Saturday:
11:30am - 03:00pm
05:30pm - 10:00pm

Sunday:
11:30am - 03:00pm
05:30pm - 10:00pm

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Reviews

From the Burpple community

This was served with a bed of iceburg lettuce and green chili.
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The bone-in, Korean-style beef short ribs are marinated in a sweet savoury salty ganjang / soy sauce, and pull away easily from the bone with a juicy tender fatty chew.
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So delicious, especially when paired with the chili.
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Invited tasting.
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Garang Grill By New Ubin Seafood
More details in profile & blog

This reimagines the classic chili crab with chunks of deshelled crab in a thick tomato, sambal rempah, and butter gravy.
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The result is a bold sweet savoury spicy flavour, with notes of crab and tomato being more prominent.
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Served with crisp deep-fried mantou buns, which have a light bready sweet flavour and pair nicely with the dip.
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Invited tasting.
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Garang Grill By New Ubin Seafood
More details in profile & blog

This is a pretty good rendition of the classic dessert, with a soft spongy sticky date pudding rendered from red dates, having a mild fruity earthy sweet flavour.
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A smooth creamy scoop of salted caramel ice cream with milky salty sweet flavour is served alongside, and a thick creamy salted caramel sauce with salty sweet flavour is drizzled over.
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A crunchy biscuit crumble with buttery sweet notes completes, lending a nice contrast to texture.
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Invited tasting.
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Garang Grill By New Ubin Seafood
More details in profile & blog

1 Like

This lives up to its name, with the pork jowl / pork cheek having a juicy crunch to texture.
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With a balanced ratio of fat to lean pork meat, this has delicate savoury salty smoky flavours that are so enticing.
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Chef says these are sous-vide for half a day, coated in a special flour mix, deep-fried, then finished off in the grill.
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Served with a thick, rich miso-infused gula melaka / palm sugar dipping sauce, for added sweet savoury salty flavour.
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Invited tasting.
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Garang Grill By New Ubin Seafood
More details in profile & blog

Helmed by head chef Cole Soo, this grill concept under the New Ubin Seafood blueprint specialises in delicious small plates.
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They use a $16,000 charcoal grill oven from Mibrasa - often regarded as one of the best charcoal grill ovens in the world.
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This consists of juicy chunks of corn on the cob, roasted and sprinkled with house-smoked sea salt and a dash of Japanese togarashi powder.
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The result is an irresistible combination of vegetal sweet salty spice flavour, so yummy.
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Invited tasting.
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Garang Grill By New Ubin Seafood
More details in profile & blog

Was pretty excited to visit this pop up store. Had high expectations! Unfortunately best dish was this and the mao shan wang creme brûlée.

The slices of this pork Jowl was pretty thin as well. Wish it was thicker!

We ordered the crab rilettes, the garang rice, the red platter (lamb and beef was pretty tough) and a barrumundi.

Total damage: $360 (and we were not full) New Ubin’s much better in my opinion!

2 Likes
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