Garang Grill moves in to New Ubin Village.

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GARANG GRILL MOVES IN TO NEW UBIN VILLAGE

The relocation of the Singaporean charcoal grill offshoot completes the homegrown tze char brand’s vision for New Ubin Village.

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But first, a backstory (skip if you hate stories)

When New Ubin Seafood first opened Garang Grill at Swan Lake Avenue in 2017, it promised a three-month pop-up of fierce, bold charcoal flavours that were Truly Singaporean. This came much to the delight of east-siders, who until then haven’t been able to visit New Ubin Seafood’s numerous off-the-beaten-path locations over the years without enduring a bracing car ride. It announced its closure on 31 December 2019, effectively ending a “pop-up” that lasted two months... short of three garang years. (continued below)

Out with the old, in with the new

Just as Garang Grill was preparing to call it a day, New Ubin Seafood uprooted its flagship tze char eatery from Hillview Avenue in June 2019 and moved further east, by way of a 5,700 square feet canteen cluster in Tampines, New Ubin Village. Read more ⇾

What a year

Fast forward the past 15 months that went by in a pandemic, a lockdown and a blur, New Ubin Seafood has ramped up its island wide delivery offerings, turning New Ubin Village into its central command; and in the same kitchen launched UbinEats, a virtual restaurant dedicated to ready-to-eat meal delivery for one. Read more ⇾

Coming full circle

Today, in a bid to bring back a beloved east-side institution, Garang Grill moves into its new home in Tampines. This is the third and final concept that completes the blueprint of New Ubin Village as it was originally intended by one SM Pang.

"Moving Garang Grill into New Ubin Village has always been the plan since we moved to Tampines. This allows us to consolidate our assets and in doing so focus on what has made New Ubin Seafood so great since day one - being able to offer prime cuts of meat in a nondescript, unexpected setting, with big, bold flavours - and all at a great price. That is a proposition that I’m sure all Singaporeans can surely resonate with"

SM Pang, COO & Co-Founder, New Ubin Seafood

Of Mibrasa ovens and a chef's homecoming

Joining the move is the “grill” in Garang Grill, a $16,000 charcoal grill oven by Spanish brand Mibrasa. Famed for its ability to deliver the intense heat of primal charcoal flames in an enclosed oven, it has been responsible for many of the brand’s cult favourites over the years – from USDA ‘Choice’ Black Angus Rib-Eye to the delicately sliced Crispy Pork Jowl.

Returning to helm the kitchen in a homecoming of sorts is New Ubin Seafood’s head chef Cole Soo, who got his start with the group as a chef at Garang Grill back in 2017 when he worked directly under former partner Jeremy Cheok.

New digs, new menu direction

Plucked out of one remote location along Siglap's sprawling private housing estates and planted into another equally remote location right smack in the middle of Tampines’ industrial estate, the new Garang Grill sheds some of its suburban charm but manages to stay relatively on brand as a New Ubin Seafood offshoot.

Instead of replicating the old menu wholesale, a new, condensed selection chooses to focus on choice cuts of meats and grub that does the waistline no favours, cooked with the same fierce, bold charcoal flavours, except this time enjoyed in a coffeeshop setting at unbeatable value. Truly Singaporean indeed.

Best of: Power Starters & Side Kicks

1: Chilli Crab Rillette (S$12)

Reimagine New Ubin Seafood’s chilli crab sauce as a smooth, decadent spread of tomato paste and sambal rempah, folded in with crab meat and an embarrassing amount of butter. Deep-fried mantous seal the deal on this Garang Grill specialty.

2: Pork Rendang Nachos (S$15)

Previously served with deep-fried gyoza skin, this starter to share now comes as advertised—and also gluten-free— using gluten-free nacho chips, topped with cheese mayonnaise and served with its signature pork rendang.

3: Crispy Pork Jowl (S$12)

A delicate cut of fatty meat that needs to be sous vide for half a day before it’s coated in a special flour mix, deep-fried and finished off in the Mibrasa oven for a smoky, charcoal flavour boost. A miso-infused gula melaka dipping sauce coats another layer of umami to each crisp, thinly sliced morsel.

4: Togarashi Corn (S$9)

Roasted sweet pearl corn coated with an irresistible char, finished with a sprinkling of house-smoked sea salt and a dash of Japanese togarashi powder

Best of: Meats & Carbo Load

1: LA Galbi Beef (S$18)

Korean-style beef short ribs marinated in a sweet and savoury ganjang-based sauce and barbecued till fall-off-the-bone tender, served with iceberg lettuce and sliced green chilli as a do-it-yourself lettuce wrap with a kick of spice.

2: Argentinian Striploin (S$38)

Considered some of the world’s best for its incomparably tender texture and rich flavour, the striploin here is served as it is with sweet potato mash and Garang slaw - a testament to the Mibrasa oven’s prowess.

3: Lime Leaf Chicken (S$30)

A crispy half chicken bathed in a secret blend of Asian condiments and spices that’s served with sambal mayonnaise, pickled ginger and tomato chutney

4: Classic Carbonara (S$12)

A quintessential Roman dish from Italy is given a uniquely Singaporean twist by cooking spaghetti with cream and cubes of house-smoked pork belly – a delicious blasphemy that is then served in a claypot.

"Our move to New Ubin Village is now complete. But I’m hardly done. There are many other parts of Singapore that could use a village like ours"

SM Pang. Interviews are available upon request

In closing...

Garang Grill is now open at New Ubin Village and available for dine-in, takeaway and island wide delivery. Order via online.garanggrill.com and sign up as a Garang Grill member upon checkout to enjoy privileges for dine-in (exclusive add-on items), takeaway (skip the queue) and island-wide delivery (flat fee of S$10, free from S$200).

For more information or editorial enquiries, please contact Daniel below, or download everything you need from the media kit below.

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