New Ubin has opened its third outlet at Ramanda by Wyndham Singapore at Zhongshan Park. It is their first restaurant in a hotel and an interesting collaboration to bring a truly Singaporean Tze-Char experience into a hotel restaurant.
Foie Gras Egg Special 4/5
A decadent spin to our traditional Singaporean soft-boiled eggs breakfast is the Foie Gras Egg Special ($10.50). The soft-boiled eggs come with pan-seared foie gras with a sprinkle of truffle salt. It is a hearty and comforting atas breakfast to start the day.
Double-Fried Eggplant 4.5/5
The Double-Fried Eggplant will be enjoyed by both young and old. They are thinly sliced and double fried to a delightful crisp coated in a savoury sweet sauce. Its really addictive and you probably won't know that you are eating eggplant.
Pork Jowl 4/5
While I enjoyed the tender Crispy Pork Jowl ($14 for 125g), I thought it lacked the char and crispiness to make it tastier. Applaud to the special concocted sauce consists of miso and gula melaka, that matched the pork excellently. This dish is only at Chijmes and Zhongshan Park outlet.
Prawn Paste Chicken 3.5/5
The Prawn Paste Chicken ($18 for 6pc) is deep fried to a delightful crispy exterior. However it lacked the distinct prawn paste flavour which is slightly disappointing.
Chicken and Pork Satay 4.2/5
Chicken and Pork Satay ($6 for 5 sticks) is not your typical tze-char dish but it gives diner a taste of the local street food. From the uneven char on the surface of the grilled meat, it suggested that they are charcoal grilled with a hint of smokiness. Having it together with the accompanying peanut sauce for a full enjoyment. If pineapple is added to the peanut sauce, that will be even better.
Fish Roe with Petai & ambal Chinchalok 4.8/5
I am glad that New Ubin offers the Fish Roe with Petal & Sambal Chinchalok on their menu. I have not seen it being served in other restaurants before. I simply adore the grainy deep fried fish roes with petai cooked in sambal and chinalok. It just blown me away how delicious it is. I am definitely ordering this when I return.
Hong Kong Kai Lan 2 Ways 3.5/5
Not really a new dish but he Hong Kong Kai Lan 2 ways ($15/$20/$25) provided the need greens for a balance diet.
Boss Bee Hoon 4.2/5
The Boss Bee Hoon ($12) may look unassuming but it is packed with robust flavours on top of that smokey wok-hei, demonstrating the chef's wok skill while not burning the beehoon.
Hokkien Mee 4.5/5
I was rather surprised New Ubin serves an awesome plate of Hokkien Mee ($15/$30). Their version is the wet type. The noodles are cooked until it absorbed the robust broth. Most important, it even comes with pork lard! That itself is a winner.
New Ubin is probably the very first Tze-char restaurant to bring the concept of premium beef to the table. It was a hit and it soon became their signature. We tried both the USDA Black Angus Rib-Eye ($16 per 100g) and "Zabuton" Cut Mishima Reserve "Ultra" US Full Blood Wagyu ($66 for 300g). It is served together with caramelised onions, potato wedges, house-smoked sea salt flakes and heart attack fried rice. The beef itself is already beautiful on its own, hence it didn't need any sauce for me. I prefer to have it in its nature flavour.
Double Heart AttacK Fried Rice 4.2/5
Not to forget the Heart Attack Fried Rice that comes with the USDA Black Angus Rib-Eye. Unfortunately you can't order the heart attack fried rice on the ala carte menu, it only comes with the beef. This is because the fried rice if fried using the beef's fats. It is also served with a sunny-side up egg. The regulars will know of the off menu Double Heart Attack Fried Rice which comes with 2 sunny-side up eggs instead.
Classic Chilli Crab 4.2/5
Singaporean loves their crabs, especially the Classic Chilli Crab ($48/500g, $68/800g, $98/1kg). Remember to order some Deep Fried Mantou ($4 for 3pc) to wipe up the chilli crab sauce. I like the fact that the sauce is not too sweet and it still has that fiery spicy kick.
Garlic Baked Crab 4.2/5
Besides the classic chilli crab, the crab is available in black pepper, white pepper, salted egg and garlic baked. All the different cooking method are commonly available in Singapore but the Garlic Baked Crab is something new to me. Unlike the rest which are saucy, this is like a dry version for the diners that like the aroma of garlic.
Banana Gula Melaka 4/5
Dessert wise, we tried the Banana Gula Melaka ($10). The banana slices caramelised in gula melaka and served with house-made coconut ice cream. Simple it may be but it is an enjoyable dessert to end the dinner on a sweet note.
Kaya on Toast Baguette 4.5/5
I was a bit sceptical to know that the Kaya on Toast Baguette ($8 for 5pc) is on the dessert menu. Isn't kaya and toast a local favourite breakfast but why is it on the dessert menu? Putting that aside, I strongly recommend you to order this even when you are already full. Do save some space for the fragrant homemade kaya and French butter. I promise you, you won’t regret it.
Note: This is an invited tasting.
New Ubin Zhongshan Park
Ramanda By Wyndham Singapore
16 Ah Hood Road
Tel: +65 97406870
Nearest MRT: Novena (NS Line),Toa Payoh (NS Line)
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sun: 12pm - 3pm, 530pm - 11pm
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Turn onto Shan Road and walk to the end. At the end of the Shan Road, cross Balestier Road to destination. Journey time about 15 minutes. [Map]
2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 and 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]
3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Cut through the cluster of HDB flats and carpark towards block 103 onto Ah Hood Road. Continue on Ah Hood Road to destination. Journey time about 10 minutes. [Map]