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Smith Marine

24 Wishlisted
~$80/pax
Singapore's 1st Floating Seafood Restaurant - A modern kelong, located between Pualu Ubin and Changi Point ferry terminal, serving the freshest seafood. *Halal-certified

95B Pulau Ubin
FC97E Pulau Ubin Coastal Area
Singapore 508325

(open in Google Maps)

Wednesday:
10:00am - 07:00pm

Thursday:
10:00am - 07:00pm

Friday:
10:00am - 07:00pm

Saturday:
10:00am - 07:00pm

Sunday:
10:00am - 07:00pm

Monday:
10:00am - 07:00pm

Tuesday:
10:00am - 07:00pm

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Reviews

From the Burpple community

Being the first Chinese halal seafood kelong located in between Changi ferry terminal and Pulau Ubin, Smith Marine is a unique place to host lunch and (early) dinner as this floating restaurant is only accessible via a bumboat that can be arranged by the restaurant.

Food served here is mainly by set menus, which are catered for at least 8 people. We had the 10 pax menu and one of the dishes was this green mussels in Thai herbs. The brightly coloured mussels here were nothing but fresh. By simply steaming, the fresh ozonic sweetness of the juicy mussels was retained. This sweetness was further enhanced by the Thai herbs that included galangal, lemongrass, kaffir lime leaves as a citrusy aroma was infused into the mussels. Dip them into the Thai sweet chili for a sweet spicy kick!

3 Likes

Step 1: Find a group of 8-10 foodie friends and set a date.
2: Make a reservation with the restaurant along with the bumboat that'll take you from the jetty to the kelong. The bumboat is fixed at $100 for return trips.
3: Order the dishes at least 3 days in advance - they need time to bring and prepare some of the ingredients from the mainland.
4: Make sure that you and your friends arrive at the correct jetty and not the other two along the same stretch. It's Changi Point Ferry Terminal.
5: Enjoy the 5-10 min ride on the small bumboat.
6: Choose the "catch your fish" option, and send the luckiest or bravest person to do the fishing. You are likely to get either a seabass or, in our case, a red snapper. Then decide on whether you want it cooked Teochew, Assam, or Hongkong style.
7: Sit at the table or explore the outside of the restaurant while waiting for your food to arrive.
8: FEAST! I particularly enjoyed the fried clam beehoon, salted egg fried calamari and of course our self-caught TRULY FRESH fish. Don't forget to order a basket of fried mantous to dip into the chilli and black pepper crabs. I usually prefer chilli crab sauce with some sweetness like that of Jumbo, so the sour Assam-like sauce didn't win too many points from me. Our red snapper was steamed with just soy sauce which I think is the best way to enjoy the succulent white protein.
9: 7pm is the cutoff time for the bumboat to leave (I know, it was a super early dinner), so you can gaze at the sunset on the way back to the mainland. Save some space for dessert at Changi Village!

8 Likes

When we were told we'd have to catch our own fish, we were horrified! What? OMG! That might take too long! We'd all die from hunger! Can we bribe the staff to catch the fish for us? But no, we were given a rod & line so A had to fish for us before we die from hunger. Seriously, no pressure. Within a few minutes, A got a bite on the line...lotsa screaming and splashing later, the fish was given to the staff to be um, handled appropriately. Just a tad overdone in some parts, the fish was bigger than we thought when it wound up on the plate. #FarmToTable fishy-style. #sgfood #burpple Oh yes, A, I got it all on video! ๐Ÿ˜‰โœŒ๏ธ๐Ÿ˜Š

1 Like
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