Try this Seafood Restaurant’s MEAT!

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CLICK for audio of this week’s beefy, fatty episode!

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This week, Chef Tim Ross-Watson invites us to revisit a well-known seafood restaurant, not for its seafood, but oddly enough, for its top-notch meat dishes. New Ubin Seafood doesn’t really need an introduction, except to say this place has been consistently good and it’s still making headlines after a recent move from Sin Ming to Hillview.

So the usual suspects like crab, cereal prawn & 3 egg veg aside, Chef Tim reckons the best thing on their menu is their steak, which is juicy and done to your preference.


It comes with crispy and fluffy potato wedges on the side, along with sea salt, caramelised onions, ketchup and english mustard, but really what you want to order along with the meaty platter is their dirty fried rice.

All the pan drippings and caramelised bits at the bottom of the pan (i.e. the “dirty” pan) are used to fry rice to a deep, dark burnished deliciousness. Beef trimmings are added to the hot pan and tossed in the rice and beef fat till crunchy and oh so good.

You get a sinfully rich beef fat fried rice packed full of flavour and texture. Some customers also call it heart attack fried rice, for good reason! Take note though, you need to order the steak to get the fried rice. Remember: no steak, no rice, no joy!

To up the coronary-destroying factor, Chef Tim suggests ordering a side of foie gras egg – essentially, a decadent sous vide egg with generous chunks of goose liver – and then mixing the whole lot in with the fried rice. What you get is a ridiculously luxurious, calorific, fatty flavour bomb in your mouth! Chef Tim’s final recommendation is the Kurobuta pork jowl satay, which is tender and charred to perfection.


So really, you do get the best of both worlds at New Ubin – great seafood, but also really excellent meat dishes that are absolutely irresistible! What also makes this restaurant different is, despite its humble, casual setting, they have a very impressive range of wines and the affable boss Mr Pang has been known to join diners for a glass of whisky or 2!

TASTE:
NEW UBIN SEAFOOD
63 Hillview Avenue
Lam Soon Industrial Building
#06-00
Singapore 669569

Open Daily: 11AM – 2PM; 5.30 – 10.30PM

Tel: +65 6466 9558 / +65 9740 6870

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Balestier’s Best #5: Heavenly Har Cheong Gai & Fish Head Bee Hoon

881-xo-6HEAR:
Click here to listen to this week’s delicious episode!

SEE:

881-xo-1Here’s the final installment in our Makan Kaki Shermay Lee‘s guide to the best eats in Balestier and she’s saved the best for last, with a no-frills zi char place that boasts some of the best Har Cheong Gai (Prawn Paste Fried Chicken) she’s tasted. Located in a corner shophouse next to Balestier Plaza along Balestier Road, 881 (XO) Fish Head Bee Hoon is a standalone restaurant that does both its signature Fish Head Bee Hoon & Crab Bee Hoon (dry & soup versions) really well. Shermay recommends you go with friends so you can order more dishes. But yes, the Fish Head Bee Hoon is a must.

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Next, definitely go for the above-mentioned Har Cheong Gai, which really is phenomenal when eaten freshly-fried and piping-hot at the table! Their style is to serve only the winglets, but that’s nothing to scoff at, especially since they are the perfect combination: tender and moist on the inside, once you crunch through the crispy, golden-fried outside. A squeeze of lime and a dip of chilli really enhances the distinctive, savoury, prawn paste flavour of these well-seasoned wings – super-yummy!881-xo-2

Another favourite of Shermay’s is the Cereal Prawns – big, juicy and fried so crispy you can eat them whole – shells, heads, tails and all! The milky-salty-sweet crispy cereal coating is extra fragrant with curry leaves and can be eaten like a snack on its own!881-xo-3

Finally, you’ve got to order the deep-fried fish skins. Salted egg yolk seems to be the trend on everything these days, but 881 Have been doing this for ages – it’s not a trend, it’s undeniably tasty! These crispy fish skins come to the table hot off the wok, having been stir-fried in a rich salted egg yolk and crispy egg white sauce, perfumed with red chillies and more curry leaves. You won’t be able to stop at one. In fact, you’ll probably want a whole portion to yourself!881-xo-4

As Shermay highly recommends, eat in a group for more tasty variety! These dishes, all small portions, fed 4 people for only $49.70. Delicious food, value-for-money, what’s not to love?

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TASTE:
HONG KONG STREET CHUN TAT KEE 881 (XO) FAMOUS SEAFOOD (FISH HEAD BEE HOON & CRAB BEE HOON)
412 Balestier Road
Singapore 329805
Open Daily: 11am – 11pm
Tel: +65 62545768

Masterful Crab

George Young & Denise
George Young & Denise

This week, we have a special guest Makan Kaki who really needs no introduction, but what the hey, say hello to George Young – Lipton spokesperson and actor in HBOAsia’s forthcoming original miniseries Grace!

This self-confessed tea-lover has been getting lessons from mixologist Joel Fraser of The Cufflink Club – all the better to mix up delicious tea-based Cocktails & Mocktails, recipes of which you can find here!

As we waxed lyrical about our mutual love for Earl Grey tea and George’s not-so-secret love for boybands (Backstreet Boys, anyone?), we also discussed some of our favourite places to enjoy seafood.

For George, this place really impressed him on a recent visit. Now, with a name like Master Crab, you’d better be able to put your money where your mouth is. Or in this case, put your crabs where our mouths are! Thankfully, Master Crab is not a misnomer or an exaggeration.

In particular, their salted egg crab is a joy and delight to eat. Most salted-egg crab dishes come with a dry coating, but at Master Crab, theirs is a thick, rich, viscous, eggy sauce, made extra fragrant with a liberal sprinkling of curry leaves.

Salted Egg Crab_Master Crab
Saucy Salted Egg Crab!

George recommends you go with friends, order two crabs to share and be sure to add an order of cereal prawns. Why? Because it’s the crispy, deep-fried cereal bits you’ll want to heap into the salted-egg crab sauce for a magical, decadent combination of taste and texture!

Listen to this SAUCY episode again here!

MASTER CRAB SEAFOOD RESTAURANT
Block 19 Ghim Moh Road
#01-229
Open Daily: 5 – 10.30pm
Phone:6314 1868