Try this Seafood Restaurant’s MEAT!

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

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!

63 Hillview Avenue
Lam Soon Industrial Building
Singapore 669569

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

Tel: +65 6466 9558 / +65 9740 6870


A-MAZE-ing Mod-Sin at Labryinth

Click here to listen to this week’s Mod-Sin episode!

This week, our Makan Kaki Chef Anthony Yeoh is back with a brand new appointment as Executive Group Chef of restaurants Artichoke & Bird Bird, and also a brand new recommendation. Adding to his growing list of chefs helming local restaurants (these are his peers, whom he thinks are doing an excellent job and deserve a shout out), he wants to highlight the food being served at modern Singaporean restaurant Labyrinth at the Esplanade. The Chef-Owner behind this innovative restaurant is Han Li Guang, who has a real knack for combining refined Western techniques with the familiar flavours of foods we grew up with here in Singapore. A lot of the food you’re gonna try at Labyrinth will look nothing like what we know, but once you have a taste, bam! You instantly make that connection. Case in point, a couple of dishes from their lunch menu that blew Chef Tony away  (keeping in mind they change their menu often to showcase the amazing things they can do):

The Curry Chicken Rice is a modern take on the humble Hainanese curry rice. This hawker classic is usually a brown pile of yummy slop on your plate, but at Labyrinth, everything is elevated. First of all, it’s really quite aesthetically pleasing, resembling a garden almost. Secondly, the method of preparation and the taste! Instead of white rice, you get a fragrant, nutty, curry-spiced quinoa, a delicious “clay” potato that looks like a rock and the chicken comes in form of a light, delicate, mousseline ball.
The other outstanding dish was the Beef Satay. Wagyu ribeye is sous vided till tender then served with ‘ketupat’ which turned out to be an oniony-peanut mochi! Again, not instantly recognisable to the eye, but your tastebuds will jump with joy and recognition of that distinct local satay flavour!

So for a surprising treatment of familiar Singapore flavours, using modern Western cooking techniques, Chef Han & his team at Labyrinth are leading the charge, keeping traditional tastes alive through creativity and innovation. For a spot of fine-dining in a beautiful setting, featuring elevated Modern Singapore cuisine, do pay a visit to Labyrinth!

Restaurant Labyrinth
Esplanade Mall
8 Raffles Avenue #02-23
Singapore 039802

Opening Hours:
Lunch 12 – 2.30pm (Tue – Fri, except PH)
Pre-Theatre 6pm (Thu – Sat)
Dinner 6.30 – 11pm (Tue – Sun)

Tel: + 65 62234098

Best Beef Mui Fun at a Seafood Restaurant?!

Click here for this week’s beefy-good episode! & Click here to get to know our new Makan Kaki, Kelly Koh!

As a Katong boy born & bred, our new Makan Kaki Kelly Koh‘s food heritage is seriously legit. He also runs The Rockin’ Diner by The Mustard Incident along Club Street, and this week, he reveals one of his favourite supper places in Katong. He finds himself here at least once a week, heading over on busy days after closing up his own diner for a quick and tasty supper. Yes, it’s a seafood restaurant, but in Kelly’s opinion, it just so happens to also serve the best beef Mui-fun!

Best Beef Mui Fun!
Gone in 300 seconds!

Mellvin Seafood Restaurant has been operating out of a little corner coffee shop for years, but the quality remains the same & the consistency is amazing – in their beef mui-fun you get very soft, tender beef and a nice, thick gravy, the way it’s meant to be. Mui fun is a very simple dish, but so tasty when done right and these guys do it so well. Everything is stir-fried in a wok for that smoky fragrance – beef, veggies, gravy. Then, this gloriously unctuous concoction is thrown over rice. Kelly always orders an extra fried egg with his beef mui fun. You can see the result above – a gooey-soft yolk just waiting to be prodded into a slow lava eruption over the rice, just for that added richness. No wonder the mui-fun doesn’t stick around for long after it’s been served!

Mellvin Seafood Restaurant
354 Joo Chiat Rd Singapore 427600
Open Daily: 4.30pm – 2.30 am

Smokin’ Hot Japanese BBQ

Click here to hear this week’s episode again!

This week, our Makan Kaki, Chubby Hubby Aun Koh shares with us his favourite Yakiniku place in Singapore…
As far as grilled meats go, Aun has discovered that he much prefers Japanese BBQ, Yakiniku to the Western versions, mainly because you can order different cuts of meat, which means more choice, and because he’s a self-confessed control freak, so he likes that he gets to cook for himself and others at his own pace!
Owned by a famous Japanese butchery, Yazawa Meat is the best Yakiniku in town according to Aun, mainly because of the variety and quality of the meat. Back in the old days, this butchery used to supply all the Yakiniku places in Japan but now have their own restaurants in Tokyo and also here in Singapore. Whole cows are shipped in from Japan to Singapore and to assure customers of the quality they’re getting, each cow is bestowed a special number, which is proudly displayed on the wall just outside the kitchen. The choicest cuts are available on their special menu insert and are truly exquisite – behold!
Of course, you’ll be paying for the quality of the meats (everything from pork to chicken to beef) you order off the special menu, but even if you decide on the less expensive main menu, everything is deliciously fresh and well-seasoned. But let’s be honest here: if you dine at Yazawa Meat, you’re really there for the BEEF! The meats come from Australia, the USA and of course, Japan (Wagyu is the highest grade).

Off the grill, be sure to also order the Yuke, which is an irresistible Japanese-Korean-style steak tartare. Unlike its French cousin, the Yuke is seasoned with Asian spices and sauces and really suits the Asian palate. Topped off with a raw egg, Aun assures us it’s a dish you’ll want to have all to yourself, no sharing!
Vegetables are pretty much an after-thought when you’ve got carnivorism in mind, but it has to be said that even their green sides are tasty and beautifully seasoned, especially their super-strong, super-flavourful shredded chive salad!
11 Unity Street
Robertson Walk
Open Daily: 6-11.30pm
Tel: 6235-2941