From humble kelong to beloved dining destination
New Ubin Seafood traces its roots to the rustic kelongs of Pulau Ubin, where fresh catches were cooked over charcoal fires and served with bold, unapologetic flavours. That spirit of authenticity has never left us.
What started as a small seafood stall has grown into a multi-concept dining group, but our philosophy remains the same: serve truly Singaporean cuisine made with the best ingredients, prepared with passion, and enjoyed with good company.
Today, we operate across multiple locations in Singapore, each offering a unique dining experience while staying true to our roots. Our kitchens are led by chefs who grew up eating at hawker centres and kopitiams — they cook with heart and soul.
Three principles that guide everything we do at New Ubin Seafood.
We never compromise on taste. Every dish is seasoned with confidence, cooked with fire, and served with pride. No shortcuts, no compromises.
From USDA Black Angus beef to sustainably sourced seafood, we use only the finest ingredients. Quality is not negotiable.
We're proudly Singaporean. Our food reflects the multicultural flavours of our island nation — Malay, Chinese, Indian, and everything in between.
Key moments in the New Ubin Seafood story.
Started as a humble seafood kelong on Pulau Ubin, serving fresh catches to day-trippers and locals. The bold flavours and no-frills attitude attracted a loyal following.
Moved to our first permanent location at Sin Ming Road. The restaurant quickly became a cult favourite, known for the Black Angus Ribeye and Heart Attack Fried Rice.
Opened our flagship restaurant at the iconic CHIJMES heritage building on Victoria Street, bringing New Ubin to the heart of the city.
Launched Garang Smoked Burgers and Pink Kat Wok Xpress, expanding the New Ubin family with new concepts that carry the same bold DNA.
Expanded to FairPrice Finest Clarke Quay with Garang Smoked Burgers and Pink Kat Wok Xpress, making New Ubin accessible to more Singaporeans across the island.
Continuing to push boundaries while staying true to our roots. New menu innovations, delivery partnerships, and the Frenz of Ubin loyalty program keep the spirit alive.
Our chefs don't just follow recipes — they cook from memory, from instinct, from years of eating at hawker stalls and learning at their grandmothers' kitchens. Every plate that leaves our kitchen carries that spirit.
Explore Our Menu