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18 Tampines Industrial Crescent
#01-16
Singapore 528605

(open in Google Maps)

Friday:
11:00am - 02:00pm
05:30pm - 10:00pm

Saturday:
11:00am - 02:00pm
05:30pm - 10:00pm

Sunday:
11:00am - 02:00pm
05:30pm - 10:00pm

Monday:
11:00am - 02:00pm
05:30pm - 10:00pm

Tuesday:
11:00am - 02:00pm
05:30pm - 10:00pm

Wednesday:
11:00am - 02:00pm
05:30pm - 10:00pm

Thursday:
11:00am - 02:00pm
05:30pm - 10:00pm

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Reviews

From the Burpple community

Like the charcoal fish head steamboat that preceded this baked garlic crab dish, the crab was a simple dish with few ingredients. It was all a cunning plan though, as the natural sweetness of the fresh crabs was allowed to hog the limelight.

The subtle garlic aromas greatly aided in accentuating the flavour of the succulent crab flesh, and it was certainly a delicious break from the tradition of having crabs laden down with a sapid sauce of some kind. This garlic baked crab might just be Healthier Choice certified, but don’t quote me on that.⠀

Thanks @veronicaphua for inviting me, and @newubin for the hospitality!

This place used to be one of my favourite tze char place when they were still at sin min industrial. Was so happy that they recently moved near me and so i went down to try with few friends. Personally, I felt that standard has dropped. Steak served cold and not as fantastic. The fried rice however, is still addictive. The lala hokkien me has deteriorated much. Overall quite disappointing.

When we first sipped the light broth of New Ubin charcoal fish head steamboat, it was a definite step down from all the stunningly sapid dishes that preceded it. However, hindsight led us to realise that New Ubin were making a 300 iq play by serving the steamboat towards the end of the meal loaded with fantastic flavours. ⠀

It was a nice, gentle coming down from the heady highs of the Black Angus steak & the deadly sinful foie gras. The fish was eminently fresh & tender, and the veg in the soup lent their sweetness to the broth. It served to wash all the delicious greasiness of the preceding courses down very well, and assuaged most of our gluttonous guilt from the delish dishes.⠀

Thanks @veronicaphua for inviting me, and @newubin for the hospitality!

2 Likes

@newubin outpost at Tampines is supposedly their test kitchen, where they perform live human experim-actually...on second thoughts...I prefer not to speak. If I speak, I am in big trouble. In big trouble. And I don’t want to be in big trouble.

Anyways, the Tampines outlet serves up experimental dishes alongside classic favourites, and one of the new dishes is their brilliant banana gula melaka, which sees caramelised bananas lusciously lathered with a glucose laden gula Melaka reduction.

Issa downright delightful dessert, with the competently caramelised bananas meshing well with the gula Melaka, which was mercifully restrained in sugar. It reaches peak performance when paired with the compellingly charming coconut ice cream, which is made in house. Now this is a glorious glucose riot, alright.

1 Like

New Ubin at Tampines may be their test kitchen where they perform live human experiments, but they also got some of the old classics that made them great on the menu too. Of course, I’m talking about the USDA Choice grade Black Angus Ribeye. At fifteen bucks per hundred grams, the smallest steak at five hundred grams will blast a seventy five dollar sized hole in your wallet. Is it really worth such a premium?⠀

The answer is yes, it’s worth it when you save it up for a special occasion just to make it even more special. Mind you, USDA Choice is the second highest grade of beef, and Black Angus cattle are renowned for their intramuscular fat marbling. It’s roughly on par with a Wagyu A4, so the price ain’t a ripoff. ⠀

New Ubin cooks their steaks to a delicious default medium rare, which is the absolute ideal steak standard. I have never and will never be a fan of steak being cut up by anyone other than myself, but I was willing to look the other way at New Ubin. The beef was terrifically tender and so sinfully fatty, with just the right balance of fat & meat. The savouriness is simply stellar, even though it’s really only salt & pepper on the steak. But then again, that’s all you need and want on a top notch steak.⠀

The wedges are an afterthought in all honesty, especially when the steak’s served with the scrumptious heart attack fried rice. It’s just rice that’s fried with the beef tallow rendered from the steak during cooking, but it was incredibly irresistible.⠀

Yeah man, this is so good I’d steak-uh I mean steak-no I meant stake. Yeah I’d stake my money on this black beauty, all day everyday.⠀


Thanks @veronicaphua for inviting me, and @newubin for the hospitality!

Yes, I know this was from a decade ago, but I finally got round to reviewing this bad boy. So Ubin Test Kitchen at Tampines has put out a new experimental dish, and this is it. The Ubin Nasi Lemak. 8/8 for creative naming, m8.⠀

What makes Ubin Nasi Lemak unique is their inclusion of sambal cuttlefish & Ayam Bakar. The sambal cuttlefish was scintillatingly spicy & the cuttlefish was fresh enough, but the Ayam Bakar is undeniably the real MVP. The tender chicken chunks were thoroughly coated in a redolent rempah and charcoal grilled to piquant perfection. The chicken is addictive and inherently impossible to stop indulging in.⠀

The rice was a letdown, however. The coconut flavour & fragrance were there, but the rice was clearly lacking in water during the cooking process. All Ubin needs to do is add more water while steaming the rice, and voila! Problem solved. On a brighter note, the sambal chili was sumptuously spicy, and it’s definitely more of a salty sambal. As if to ameliorate the subpar nasi, the fried ikan bilis (anchovies) were compellingly crisp and so, so satisfyingly salty, while the omelette was fabulously fluffy.⠀

Overall, New Ubin’s got their nasi lemak down pat, save for the nasi part. But that’s a relatively easy fix, so I’m looking forward to a complete & competently crafted dish if I return.

Thanks @veronicaphua for inviting me, and @newubin for the hospitality!

3 Likes
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