New Ubin’s Hawker Fare Gentrified

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Fullerton New Ubin Seafood Hokkien Mee

SOMETIMES it’s quite a pleasant experience to dine on local favourites in a more genteel environment.

New Ubin Seafood has built a reputation for its local dishes that are rich in flavours and high on atmosphere as you seem to be almost rushed through your meal.

Long queues and functional wait staff get you seated, served and are cleaning the table as your bottom barely clears the seat, in readiness for the next wave of diners hovering expectantly for a place at the table.


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Forging Ubin’s Flavours

The Fullerton Hotel’s general manager is a fan of New Ubin Seafood, and wanted some of those suburban local flavours to make their way into the central business district.

So, for the month of August, there’s a special menu that Pang Seng Meng of New Ubin Seafood has put together with The Fullerton Bay Hotel’s executive sous chef, Zacharie Ong. The idea is to elevate tze char favourites to fine-dining status.

In the large, well-lit Clifford Pier outlet, some of the trading that took place historically at the mouth of the Singapore River finds a culinary equivalent. For this National Day month, there’s an infusion of local specialities such as Black Pepper Crab, Cereal Prawns, Chilli Crab, and the Black Angus Rib-Eye with Heart Attack Fried Rice.

Smoked Pork Curry, New Ubin Seafood, Fullerton Bay Hotel
Smoked pork curry

The Fullerton team has added its own touches to the menu, so the Black Angus Rib-Eye, for instance, is accompanied by truffle fries.

The breakfast offering is taken up a notch with the Slow-cooked Egg Foie Gras, accompanied by truffle soy vinaigrette in a pleasant blend of flavours.


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If you like things spicy, the Smoked Pork Curry is one to go for. The rich curry flavours are contrasted with the smoky bits of pork, with okra and eggplant to make you feel a little less guilty.

The highlight, and must try, is the specially concocted The Pier  Hokkien Mee (top picture). Topped with two large prawns, this dish is a sentimental recollection by Pang from his early days wolfing down the white and yellow noodles. He’s added more to the dish, like liver and crispy lard so you can hopefully come to terms with shelling out $26 for the dish.

For more information, click HERE.


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