30 Victoria Street
#02-01B/C CHIJMES
Singapore 187996

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

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

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

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

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

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

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

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Reviews

From the Burpple community

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.⠀

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. ⠀

Thank you for organising & inviting me to this excellent wine pairing @newubinseafood! Hope to see many more wine pairing experiences in the future.

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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.⠀

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.⠀

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.⠀

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.⠀

Thank you for the cordial hospitality, @newubinseafood!

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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.⠀

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.⠀

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!

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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.⠀

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.⠀

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.⠀

Thank you for the warm hospitality, @newubinseafood!

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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.⠀

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.

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.⠀

Thank you for the warm hospitality, @newubinseafood!

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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.⠀

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.⠀

Thank you for hosting us, @newubinseafood!

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