map
Address

63 Hillview Avenue
Level 6 Lam Soon Industrial Building
Singapore 669569

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

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

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

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

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

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

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

Phone
Price

~$30/pax

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What you should order at New Ubin Seafood (Hillview)

You should order these at New Ubin Seafood (Hillview)

Reviews at New Ubin Seafood (Hillview)

Reviews of good food at New Ubin Seafood (Hillview)

The ingredients used in their Hokkien Mee were bigger and better. Whole baby sotong, big prawns, clams and pork belly (rarely get this in most other Hokkien Mee nowadays). And the umami in the thick tasty gravy was just fabulous. Must eat with their chunky deep fried pork lards which were just too good to be missed.
Despite the shift, liked that they have retained some of their distinct interior from the previous place. And also nice to see some familiar friendly faces again amongst their staff.

Bib Gourmand (Michelin Guide Singapore 2016 & 2017)

(Delivered by @Deliveroo_SG; sign up at https://roo.it/bryanl6333 for $10 off your first order!)

  • 1 Like

Had US angus beef rib eye (600g, $84), small har cheong kai ($15), small salted egg squid ($16) and fried baby kailan (small, $8). Were surprised when we saw the fried rice that comes together with the beef but unfortunately it tastes a bit burnt. The beef is tender but was cut into small pieces - i wish i could have a bigger piece! The har cheong kai is done very nicely - with crispy skin and juicy texture, i think it is a must to be ordered! Don’t particularly enjoy the salted egg squid as we think the sauce is too thick. Roughly $37 for each, definitely not the cheapest zi char but is quite reasonable considering the quality.

New Ubin Seafood’s new location at Lam Soon Industrial Building in Hillview is a little difficult to get to but that does not stop foodies in Singapore from flocking to the restaurant. Some of their most popular and recommended dishes are Black/White Pepper Crab, Garlic Baked Crab and US Black Angus Ribeye Steak. Please read my review at www.hungryghost.sg

  • 1 Like

The Boss Beehoon ($9), hokkien mee ($14) and Har cheong gai ($15). The smokey wok hei from the boss Beehoon is commendable. The Har cheong gai nicely done. I personally find the hokkien mee not as good as some hawker stalls. We spend about $25 per pax. Quite ex, given only 3 dishes.

  • 1 Like

This is my second time trying this and boy, what a great disappointment. A huge contrast from the first time one year ago, when the meat was tender and fell off the bone easily. This one was hard to bite and chew, sauce was ordinary hickory BBQ style. Hope the standard goes back up again.
Thumbs down 👎🏼

Well marinated and nicely fried HCG, good crunch, not overly oily and the chicken was fresh and juicy. Regretted ordering the medium size (12pc) for 7 of us. Should have gone for the largest!

Definitely not the cleanest-looking collage I've put together, but this is what tzi char dishes are like - big, bold and complex flavours going on with a variety of components on a single plate.

Seafood is clearly the star of the show here. The Hokkien Mee costs a hefty $14 (small) for something comparable to a good $3 plate from a hawker centre. The chilli crab's sauce was superb for being thick and creamy, not too sweet and sufficiently spicy (best with their deep fried mantou which costs $1 per piece 😥). The fish head steamboat was over $80 (😱), but it was the largest I've ever seen and the soup was down right rich and flavourful. Finally, nobody really leaves this restaurant without getting their US Black Angus Ribeye Steak ($14 for 100g, min. 600g to order) which was cooked to a perfect medium. It comes with 3 dippings, potato wedges, and fried rice cooked with beef fat (arteries-clogging food right there).

This is a place you'll probably go only once a year because no middle-class citizens like many of us would spend $400+ on a meal for six.

  • 3 Likes

and the hungry souls whacked a kg of it. just a dab of sea salt and heaven is a place in your mouth.
.
#burpplesg #burpple #foodie #foodart #foodstagram #foodphoto #foodphotography #foodcoma #igsg #instafood #newubinseafood #blackangus #foodpornsg #sgfoodie #instafoodsg #instafood_sg #igsgfood #sgfood #singaporefood #sgdining #bibgourmandsg #bibgourmand

Meat is glorious just with a pinch of salt 👍🏻👏🏻(note: min order of 550gr per table)

Ordered 550g of beef which came with heart attack fried rice - tasted alright. Salted egg squid wasn't too bad. Boss beehoon ($9) was my favourite - strong wok hei + flavourful.

Apparently New Ubin Seafood sometimes has Carabineros served sashimi style.
I only learned of this because @jiax22, whom I was seated with at @woowaileong’s pop-up dinner, ordered it. Up till that moment, I don’t think I had ever clapped eyes on such a gorgeous member of the shrimp family - thanks for opening my eyes to this @jiax22 😄.
The Carabineros immediately went on my must-order list at New Ubin Seafood. Hopefully they will have it the next time I’m there.

  • 5 Likes

This isn’t your standard Chinese wedding dinner longevity noodles. Each strand is imbued with insane amounts of umami. Maybe it's the home-made 'MSG' powder used. The deep fried Thai-style omelette served alongside is more crispy edges than omelette, but that's not necessarily a bad thing, although I found it bordering on greasy.

Taste: 3.5/5

  • 6 Likes

Coffee ribs like you’ve never had them before at New Ubin Seafood’s “Truly Singaporean Makan Session” last month.

Masterchef Asia winner Woo Wai Leong’s
72 hour sous vide USDA choice beef short rib is fall-off-the-bone tender and glazed in a sweetish brown butter puree and a really addictive brown butter crumb.

While I like my rich food, I wish they could have dialled back the decadence for some of the dishes at last month’s “Truly Singaporean Makan Session” with Masterchef Asia winner Woo Wai Leong.

Going from 0 to 100 right from the start was a particularly gluggy porridge thickened with tofu butter and century egg yolk puree. The flavours were there, but perhaps the execution needed a little more refinement, particularly since the swordfish was rendered unnecessary as it simply got lost in the heaviness of it all.

Taste: 2/5

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