New Ubin Seafood
A modern zi char seafood brand known for bold Singaporean flavours and inventive dishes.
New Ubin Seafood started from seafood kelong roots on Pulau Ubin and now operates from CHIJMES with a broader group of concepts. The restaurant describes its cooking as traditional zi char with modern, inventive renditions, built around bold local flavours and quality ingredients. While its famous USDA Black Angus ribeye with heart attack fried rice often gets attention, the seafood side remains important, with Singapore chilli crab, wok-fired dishes and local sharing plates anchoring the menu. It is a strong fit for diners who want seafood alongside a more playful Singaporean zi char spread.
New Ubin is not the most traditional chilli crab house on this list, but it is one of the more interesting places to bring friends who want Singapore flavours without a formulaic seafood-centre meal. The appeal is variety: crab, wok hei dishes, smoked meats, fried rice and punchy local sauces can all sit on the same table. The trade-off is focus. If your only mission is classic live crab, specialist seafood houses will feel more direct.
It broadens the ranking with a respected local zi char voice, strong seafood roots and a menu that feels distinct from the big chilli crab chains.