Taste zi char from the future
Think of New Ubin Seafood as Singapore’s savviest zi char restaurant. Despite its rural Pulau Ubin beginnings in 1989, this out-of-the-way wok shop – you’ll need to drive into the bowels of Sin Ming – has kept up with the times.
Blackboards advertise unlikely bestsellers like the US Black Angus ribeye and Carabinero prawn sashimi, while a cellar room displays wines and whiskies to pair with your meals. Each serving of the former comes with a side of glistening fried rice, wafting with a wok hei that only a master could muster. It ain’t good for your arteries, but like most things that aren’t, it’s so worth it.