One of the dishes which placed New Ubin Seafood on the culinary map, the rib-eye is grilled to perfection, rested & then cubed. Served together with caramelised onions, Idaho potato wedges, house-smoked sea salt flakes & fried rice caramelised with beef drippings (also known as ‘heart attack’ fried rice). -Default doneness at medium-rare.

Another New Ubin Seafood Special that’s to die for. Thin slices of brinjal are caramelised & served with dried chilli. The end result is a spicy, tangy flavour matched with the crispy brinjal slices.

Deep-fried pieces of fish roe coated with our house-made sambal cincalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean.

Deep-fried chicken mid-wings coated with shrimp paste batter. Every Singaporean’s ‘zi char’ favourite. (6 pieces per serving)

A winning Garang Grill dish - crispy pork jowl served with miso gula melaka sauce. (Small serves 2-4) 125g

Traditional Singapore breakfast-style soft-boiled egg with char-grilled foie gras & truffle salt. (Individual serving)

A New Ubin Seafood fan favourite - "live" tiger prawns cooked in traditional herbs broth. (300g live prawns)

The heart & soul of the Singapore dining experience. Pre-order required for XXL size (1kg and above), otherwise subject to availability.

A New Ubin Seafood Special. Hong Kong kai lan done two ways - the vegetable is stir-fried with garlic & parts of the leaves are finely sliced, deep-fried & laid atop with silver fish.

Re-defining what Hokkien mee means, yellow & white noodles are stir-fried in pork & prawn broth served with slices of pork belly, baby squid & clams. ‘wok hei’ (breath of the wok) guaranteed.

Deep-fried house-made prawn & minced pork rolls served with sweet sauce.

Bee hoon, egg & chye sim fried “Boss-style”, i.e. according to the Pang family’s preference. A New Ubin Seafood legend and a tour de force of ‘wok hei’ flavour.

Traditional Chinese-style fish head curry cooked with lady’s finger, eggplant & cabbage. (Half-head)

A traditional Teochew dish of flat, rice noodles fried with preserved radish, Hong Kong kai lan & egg topped with a hefty mountain of pork lard.

A favourite amongst regulars, this simple breakfast of champions can be found in almost every coffeeshop. New Ubin Seafood raises the bar with nothing less than the best: French butter! (6 slices)

Available Mon-Fri from 11:00AM - 5:00 PM only.

🦞 Introducing Mega "Shiok!" Seafood Boil! Mud Crab (400g), Boston Lobster (300g), Squid (1kg), White Manila Clams, Black Mussels (200g), Tiger Prawns (500g), Bell Peppers, Johnson Garlic Sausages, and Corn. PLUS 3 New Flavours to choose from Kam Heong (Spicy) 金香(辣), Garlic Butter 䑊黄蒜蓉, Cajun Garlic Baked 肯瓊香料烤蒜 All these for $188 only! Terms & Conditions/ Disclaimer: Available for dine-in, pickup and islandwide delivery. Availability from 22nd April 2022 at all New Ubin Seafood outlets. Mega Seafood Boil is good for 5-6pax sharing. Not to be used in conjunction with any vouchers, discounts and member’s privileges, unless otherwise stated. Price is subjected to applicable Service Charge & prevailing government taxes. All current government dine-in regulations apply.

🦀🦀 Buy 2 crabs* for $185 and get the 3rd crab of the same size for lesser price! 🦀 -Classic Chilli 辣椒螃蟹 ⭐ -Black Pepper 黑胡椒螃蟹 -White Pepper 白胡椒螃蟹 -Garlic Baked 烤蒜炒蟹 ⭐ -Salted Egg 咸蛋螃蟹 -Braised Bee Hoon 螃蟹闷米粉 (Add $15.00++) *Terms and conditions apply. -Valid for Dine-in, delivery or takeway. - Lunch and Dinner. -OFFER not applicable for 800g and XXL Sizes. -Crab sizes 300g - 400g. -Promotion available from 14 May 2021 onwards. -Cannot be combined with any other Promotional Discounts & Vouchers. -Limited to max 2 different cooking styles over 3 crabs. -May subject to additional charges for more than 2 styles and Braised Bee Hoon style. -Subject to applicable Service Charge and Prevailing Government taxes.

Stir-fry tai bak with impossible pork, egg, vegetarian oyster sauce, dark soy sauce, beancurd, spring onion and carrots.

Claypot brinjal with impossible pork, salted beancurd bites, vegetarian oyster sauce, dark soy sauce, seasoning.

Tofu (bean curd), impossible pork, spring onion, vegetarian oyster sauce, dark soy sauce, seasoning.

Deep-fried chicken mid-wings coated with shrimp paste batter. Every Singaporean’s ‘zi char’ favourite. (6 pieces per serving)

Char-grilled; served with house-made raspberry sauce. (1 stick per serving)

Traditional Singapore breakfast-style soft-boiled egg with char-grilled foie gras & truffle salt. (Individual serving)

Juicy tender pork collar is delicately smoked to a beautiful balance of smokiness and natural sweetness of the pork. Small serves 2-4; Large serves 4-6

Deep-fried pieces of fish roe coated with our house-made sambal cincalok served with petai beans. A harmony of spicy, sour & tangy with an aroma that is uniquely Singaporean. (Small serves 2-4; Large serves 4-6)

Crispy fish skin fried to perfection and coated with salted egg. Good for sharing.

Deep-fried house-made prawn & minced pork rolls served with sweet sauce.

A New Ubin Seafood fan favourite - "live" tiger prawns cooked in traditional herbs broth. (300g live prawns)

Boiled fish maw (swim bladders) served with blue swimmer crab meat. (Standard size serves 2-3)

A Teochew-style egg drop clear broth with squid, prawns and lala clams. (Standard size serves 4-6)

A Sin Ming and Hillview specialty, the fish head soup is an alluring pot of red snapper fish head, enoki mushrooms, tofu beancurd, yam, blue ginger and seaweed. (Half-head)

Delight in a soothing bowl of our tofu seaweed soup, a harmonious blend of silky tofu and delicate Japanese seaweed, gently simmered to perfection. This vegetarian masterpiece is full of flavours, offering a comforting warmth that nourishes both body and soul. The subtle interplay of textures and the ocean's essence makes this soup a truly revitalising experience, perfect for those seeking a light yet deeply satisfying culinary journey. (Standard size serves 4-6)

The heart & soul of the Singapore dining experience. Pre-order required for XXL size, otherwise subject to availability. Methods of cooking 烹饪法 - Classic Chilli - Black Pepper - White Pepper - Garlic Baked - Salted Egg - Braised Bee Hoon (Add $15)

The heart & soul of the Singapore dining experience. Pre-order required for XXL size, otherwise subject to availability. Methods of cooking 烹饪法 - Classic Chilli - Black Pepper - White Pepper - Garlic Baked - Salted Egg - Braised Bee Hoon (Add $15)

A taste of the iconic Singaporean signature dish, sweet & spicy sauce that is heavenly when paired with deep-fried 'man tou’. (Single portion serves 1-2)

The perfect accompaniments to your crab dish. Methods of cooking 烹饪法 - Deep-fried 炸 - Steamed 蒸 (3 pieces per serving)

Approximately 5-7 prawns per 300g portion. Methods of cooking 烹饪法 - Poached with Rice Wine - Salted Egg - Cereal Butter (Deshelled option available)

A Singapore ‘zi char’ favourite. Fresh fish head cooked with bitter gourd in black bean sauce.

A Singaporean’s favourite as this saltwater fish is tender & has a bouncy texture that flakes nicely. Methods of cooking 烹饪法 - Steamed Hong Kong-style - Steamed Teochew-style - ‘Yau Zham’ (Deep-fried Hong Kong-style) - Sambal Cincalok & Petai (Approx 500g)

A premium freshwater fish which has a delicate texture; very popular in Asian countries. Methods of cooking 烹饪法 - Steamed Hong Kong-style - Steamed Teochew-style - ‘Yau Zham’ (Deep-fried Hong Kong-style) (Approx 800g)

Claypot Garoupa stir fried with white pepper and fragrant spices. Serves up to 4-6

This sweet-tasting deep sea fish has large flakes, firm & tender texture Methods of cooking 烹饪法 - Steamed Hong Kong-style - Sambal Cincalok & Petai (Add $5) (400g portion)

Traditional Chinese-style fish head curry cooked with lady’s finger, eggplant & cabbage. (Half-head)

Barbeque Stingray - Two Styles Boss Style: A simple yet refined take, the stingray is rubbed with sea salt and olive oil, grilled to perfection for a tender, smoky finish, with a side of sambal for dipping to let you control the heat. Singaporean Sambal Style: A classic favourite, the stingray is generously slathered with spicy, aromatic sambal before grilling, infusing every bite with bold, fiery flavours that define Singapore’s street food scene. *Pre-order is recommended as the minimum wait time for this dish is 1 hour.

This beautifully butterfly-cut sea perch is grilled to perfection in the traditional Mediterranean style, seasoned with a blend of olive oil, sea salt, fresh herbs, and a hint of citrus. The result is a tender, flaky fish with a crisp, smoky exterior and vibrant, zesty flavours that evoke the essence of the Mediterranean coast. *Pre-order is recommended as the minimum wait time for this dish is 1 hour.

One of the dishes which placed New Ubin Seafood on the culinary map, the rib-eye is grilled to perfection, rested & then cubed. Served together with caramelised onions, Idaho potato wedges, house-smoked sea salt flakes & fried rice caramelised with beef drippings (also known as ‘heart attack’ fried rice). -Default doneness at medium-rare.

Cooked in tequila and herbs; served in claypot. (Small serves up to 3)

Enjoy our special zi char-style chicken cooked to your liking. Methods of cooking 烹饪法 - Sweet & Sour - Kung Po - Sambal Cincalok & Petai (Add $2.00) - Spring Onion & Ginger (Small serves up to 3)

Enjoy our special zi char-style chicken cooked to your liking. Methods of cooking 烹饪法 - Sweet & Sour - Kung Po - Sambal Cincalok & Petai (Add $2.00) - Spring Onion & Ginger (Large serves up to 6)

House-smoked pork belly cooked with eggplant, cabbage, lady’s finger, lemongrass, curry leaves & dried beancurd puff. (Standard size serves up to 6)

A tender, slow-braised pork knuckle served over silky bee hoon (rice vermicelli). The pork knuckle is simmered in a rich, savoury sauce until the meat is fall-off-the-bone tender, infusing the bee hoon with deep flavours and a luscious mouthfeel.

Known for its luxurious marbling and rich taste, The Hungarian Mangalica pork belly is a delicacy prized for its melt-in-your-mouth texture. The pork belly is deep-fried to highlight its creamy and fragrant fat layers, delivering an indulgent and satisfying bite in every mouthful. Drizzle on the sweet gula melaka miso sauce for an extra punch! *Pre-order is recommended as the minimum wait time for this dish is 30 minutes.

A New Ubin Seafood’s gourmet twist on the classic char siew, we feature the premium Iberico pork marinated and roasted inhouse. The Iberico pork’s marbling gives it a tender and juicy texture, while the caramelised glaze offers a perfect balance of sweetness and savoury depth. *Pre-order is recommended as the minimum wait time for this dish is 30 minutes.

A New Ubin Seafood Special. Hong Kong kai lan done two ways - the vegetable is stir-fried with garlic & parts of the leaves are finely sliced, deep-fried & laid atop with silver fish. (Small serves up to 3)

A New Ubin Seafood Special. Hong Kong kai lan done two ways - the vegetable is stir-fried with garlic & parts of the leaves are finely sliced, deep-fried & laid atop with silver fish. (Large serves up to 6)

Another New Ubin Seafood Special that’s to die for. Thin slices of brinjal are caramelised & served with dried chilli. The end result is a spicy, tangy flavour matched with the crispy brinjal slices. (Small serves up to 3)

Another New Ubin Seafood Special that’s to die for. Thin slices of brinjal are caramelised & served with dried chilli. The end result is a spicy, tangy flavour matched with the crispy brinjal slices. (Large serves up to 6)

A Singapore ‘zi char’ staple, kang kong is the local name of the morning glory vegetable. Stir-fried with house-made sambal belachan. (Small serves up to 3)

A Singapore ‘zi char’ staple, kang kong is the local name of the morning glory vegetable. Stir-fried with house-made sambal belachan. (Large serves up to 6)

Stir-fried fresh pea shoots with garlic & salted fish.

4 Heavenly Kings Vegetables - Medium Size good for 2-4 pax Lady's fingers, French beans, brinjal and petai cooked in sizzling spicy sambal belachan.

Also known as royale chives, stir-fried with garlic, salted fish & a touch of pork lard. (Small serves up to 3)

Also known as royale chives, stir-fried with garlic, salted fish & a touch of pork lard. (Large serves up to 6)

A versatile healthy vegetable dish that can prepared in various zi char (stir-fry) styles. Methods of cooking 烹饪法 - Stir-fried with Garlic - Blanched with Oyster sauce - Boss-style with Oyster sauce & Crispy Garlic - Plain Blanched

A versatile healthy vegetable dish that can prepared in various zi char (stir-fry) styles: Methods of cooking 烹饪法 - Stir-fried with Garlic - Blanched with Oyster sauce - Boss-style with Oyster sauce & Crispy Garlic - Plain Blanched

Methods of cooking 烹饪法 - Stir-fried with Garlic - Black Bean Sauce - Salted Egg (Add $4) (Small serves up to 3)

Methods of cooking 烹饪法 - Stir-fried with Garlic - Black Bean Sauce - Salted Egg (Add $4) (Large serves up to 6)

A mildly spicy but flavourful eggplant and minced pork, sprinkled with salted fish and served on a claypot. (Small serves up to 3)

A mildly spicy but flavourful eggplant and minced pork, sprinkled with salted fish and served on a claypot. (Large serves up to 6)

Complete your meal with a traditional ‘zi char-style’ omelette. Methods of cooking 烹饪法 - Plain - Onion - Chye Poh

Complete your meal with a traditional ‘zi char-style’ omelette. Methods of cooking 烹饪法 - Plain - Onion - Chye Poh

A Teochew specialty of fried eggs & starch with 6pcs of frozen oysters.

Tofu (Bean Curd) done in familiar ‘zi char’ styles. Methods of cooking 烹饪法 - Claypot Tofu (Bean Curd) with Pork, Mixed Vegetables & Mushrooms - Hotplate Tofu (Bean Curd) with Minced Pork - Crispy Tofu (Bean Curd) with Chye Poh & Minced Pork

Tofu (Bean Curd) done in familiar ‘zi char’ styles. Methods of cooking 烹饪法 - Claypot Tofu (Bean Curd) with Pork, Mixed Vegetables & Mushrooms - Hotplate Tofu (Bean Curd) with Minced Pork - Crispy Tofu (Bean Curd) with Chye Poh & Minced Pork

An understated signature - mee sua (thin noodles) fried with prawns, bean sprouts & spring onions, served with egg floss. (Standard size serves up to 6)

Bee hoon, egg & chye sim fried “Boss-style”, i.e. according to the Pang family’s preference. A New Ubin Seafood legend and a tour de force of ‘wok hei’ flavour.

Aromatic fried bee hoon with an enticing blend of fresh seafood like prawns and squid, stir-fried with a flavourful sambal cincalok (Spicy fermented shrimp paste) sauce. The sambal adds a spicy kick, while the cincalok imparts a distinct umami and tanginess, elevating the overall flavour profile of this classic Southeast Asian delicacy.

A traditional Teochew dish of flat, rice noodles fried with preserved radish, Hong Kong kai lan & egg topped with a hefty mountain of pork lard.

A vegetarian take on the classic mee goreng which is wok-fried yellow noodles tossed with an assortment of fresh vegetables and a savoury-sweet soy-based sauce. The dish is also seasoned with a blend of hot spices, making it a satisfying shiok and flavourful choice for vegetarians.

A New Ubin Seafood classic, spicy mee goreng has been a staple for Ubin island’s guests since the 1980s. (Small serves up to 3)

A New Ubin Seafood classic, spicy mee goreng has been a staple for Ubin island’s guests since the 1980s. (Large serves up to 6)

Re-defining what Hokkien mee means, yellow & white noodles are stir-fried in pork & prawn broth served with slices of pork belly, baby squid & clams. ‘Wok hei’ (breath of the wok) guaranteed, (Small serves up to 3)

Re-defining what Hokkien mee means, yellow & white noodles are stir-fried in pork & prawn broth served with slices of pork belly, baby squid & clams. ‘Wok hei’ (breath of the wok) guaranteed. (Large serves up to 6)

A famous specialty from Chinatown in Kuala Lumpur, this dish consists of egg noodles fried in heavenly black sauce. Wok tossed with pork belly and fragrant pork lard for that special touch.

A famous specialty from Chinatown in Kuala Lumpur, this dish consists of egg noodles fried in heavenly black sauce. Work tossed with pork belly and fragrant pork lard for that special touch.

Thick, flat rice noodles wok-fried with a variety of seafood in a thick, delicious gravy. (Small serves up to 3)

Thick, flat rice noodles wok-fried with a variety of seafood in a thick, delicious gravy. (Large serves up to 6)

A rich, flavourful Singaporean classic, this laksa features silky rice noodles in a fragrant coconut broth, generously topped with plump see hum (cockles) for a briny burst of umami.

Springy noodles tossed in delicious sauce, served with smoked and roasted slices of premium Iberico pork char siew that’s tender and flavourful. Serves dry. Comes with a light savoury soup with succulent shrimp wontons.

The beauty of fried rice is in the ‘wok hei’, which is also known as breath of the wok. Methods of cooking 烹饪法 - ‘Yang Zhou’ 杨周炒饭 - Salted Fish & Bean Sprouts 咸鱼银芽炒饭 - Mixed Seafood 杂锦海鲜炒饭 (Small serves up to 3)

The beauty of fried rice is in the ‘wok hei’, which is also known as breath of the wok. Methods of cooking 烹饪法 - ‘Yang Zhou’ 杨周炒饭 - Salted Fish & Bean Sprouts 咸鱼银芽炒饭 - Mixed Seafood 杂锦海鲜炒饭 (Large serves up to 6)

The beauty of fried rice is in the ‘wok hei’, which is also known as breath of the wok. Small serves up to 3

The beauty of fried rice is in the ‘wok hei’, which is also known as breath of the wok. Large serves up to 6

The beauty of fried rice is in the ‘wok hei’, which is also known as breath of the wok. Small serves up to 3

A winning Garang Grill dish - crispy pork jowl served with gula melaka miso sauce. (Small serves 2-4) 125g

Savoury, spiced fish paste is lovingly encased in a crisp, charcoal black youtiao, creating a harmonious blend of crunch and succulence. Each bite is a tantalising dance of spices, a tribute to the vibrant flavours of Singapore's culinary heritage. Small 6pcs – Serves up to 6 pax. Large 12pcs – Serves up to 12 pax.

Char-grilled meat skewers served with peanut sauce. (5 sticks per serving)

Served with house-smoked sea salt flakes. Minimum order of 2 pieces (Single portion per serving)

A Garang Grill specialty. A beautifully seasoned crispy fried half chicken, finished off in a charcoal oven. (Half chicken)

Barbequed Canadian cut pork ribs, finished in our charcoal oven & served with house-made barbecue sauce.

An Italian favourite with a Singapore twist. Spaghetti cooked with cream & cubes of house-smoked pork belly, served in a claypot.

Succulent and juicy freshwater langoustine slathered with garlic butter then grilled to perfection over an open flame, highlighting their natural sweetness and succulent texture. The prawns are lightly seasoned to preserve their freshness and then charred to achieve a smoky aroma and a hint of crispness. Each bite offers a burst of tender, buttery prawn meat, making this dish a true indulgence for seafood lovers.

A Peranakan dish; ground pork ball with blue swimmer crab meat & crunchy bamboo shoot. (With 10 pork balls)

Pineapple Prawn Curry A tribute to Peranakan heritage, our Udang Masak Nanas is a tantalising blend of succulent prawns cooked in a luscious pineapple-infused sauce. The perfect balance of sweet and savoury.

Peranakan Braised Chicken with Keluak Nuts A Peranakan delicacy, our Ayam Buah Keluak is a harmonious fusion of tender chicken and the distinctive flavour of buah keluak nuts. It's a culinary masterpiece that captures the essence of Peranakan cuisine.

Peranakan Braised Pork Stew Savor the rich, aromatic delight of our Babi Pongteh. Succulent pork belly is slow-cooked to perfection in a flavourful blend of fermented soy bean paste, creating a dish that's both savoury and heartwarming.

Peranakan Mixed Vegetables Experience the comforting embrace of our Nyonya Chap Chye, a Peranakan classic. A colourful medley of crunchy vegetables is stir-fried in a fragrant blend of spices, creating a dish that's both hearty and nutritious.

These golden, crispy fritters are a delightful vegetarian indulgence. Made from a blend of lentils and spices, each bite is a symphony of textures and flavours, perfect for both appetiser or snack. Minimum order 2 pcs.

A fragrant and tangy South Indian classic, our Rasam Soup is a burst of flavours. Infused with a blend of aromatic spices and tamarind, it's a comforting start to your meal that warms the soul.

Indulge in the rich, aromatic depths of our kambing soup. Slow-cooked with succulent mutton and a medley of spices, it's a hearty bowl of comfort that will transport you to the vibrant streets of India. Served with toasted baguettes on the side.

Savour the ocean's bounty with our delectable black ink squid. Tender squid rings are delicately cooked in a savory black ink sauce, creating a dish that's as visually stunning as it is delicious.

Savour the ocean's bounty with our delectable black ink squid. Tender squid rings are delicately cooked in a savory black ink sauce, creating a dish that's as visually stunning as it is delicious.

An Indian-style fish head curry cooked with lady's finger, cabbage, eggplant, and green finger chillies topped with fragrant curry leaves. (Half-head)

Indulge in the robust flavours of our mutton curry, where tender pieces of mutton are lovingly simmered in a fragrant blend of Indian spices. Each spoonful is a burst of rich, aromatic goodness.

Experience the tantalising allure of our masala chicken. Succulent pieces of chicken are marinated in a fragrant secret Indian masala blend, creating a dish that's both bold and beautifully spiced.

A vegetarian delight, our dal cabbage combines the creamy richness of lentil dal with the freshness of cabbage. Slow-cooked to perfection, it's a wholesome and flavourful dish.

New Ubin Seafood's very own authentic Indian Chefs' biryani rice is a fragrant basmati rice dish cooked with a blend of aromatic herbs and spices like saffron, cardamom, cloves and etc. Served alongside is raita, a cooling yogurt-based side made with chopped cucumber, mint, and spices, which balances the warmth of the biryani, making a rich and colourful presentation. This combination makes for a satisfying meal that highlights the depth and complexity of our Indian cuisine.

A favourite amongst regulars, this simple breakfast of champions can be found in almost every coffeeshop. New Ubin Seafood raises the bar with nothing less than the best: French butter! (6 slices)

A traditional Teochew dessert of cooked yam paste with rendered pork lard. (Single portion)

An Indonesian dessert made of black glutinous rice served with coconut milk. A scoop of house made coconut ice-cream completes this match made in heaven. (Single portion)

Banana slices caramelised with gula melaka (palm sugar), served with house-made coconut ice-cream. (Single portion)

Choice of Vanilla Bean, Coconut or Salted Caramel. (Single scoop)

Made from fresh mango pureed to rich, creamy & fruity dessert. (Single portion)

Rich & creamy warmed durian served with a side of coconut milk. (Single portion)

Our chendol is drenched in creamy coconut milk, and sweetened with gula melaka (palm sugar syrup) and a huge scoop of house made coconut ice cream . Topped with pandan-flavoured green jelly noodles, red beans and atap seeds. This refreshing treat offers a delightful contrast of textures and flavours. The rich coconut milk pairs beautifully with the caramel-like sweetness of the palm sugar, making chendol a beloved dessert, especially in hot Singapore weather.

An unexpected sweet and savoury creation, blending traditional kaya jam with alluring premium French butter, sandwiched in a pillowy fragrant toasty bun. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A sophisticated twist on the burger with silky smoked salmon, rich cream tartar, and refreshing lemony capers. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A vegetarian delight featuring spiced paneer and spinach kofta, served with a zesty raita in a warm toasty bun. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

The quintessential burger reimagined with a smoky twist. Enjoy juicy premium thick Wagyu patty topped with melted US sharp cheddar, crisp lettuce, and ripe tomatoes. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

Indulge in an ultimate crunch to tender experience. Breaded premium US pork, layered with fresh greens, tomatoes and drenched in tangy sweet-vinegared miso sauce, delivers a bold, satisfying bite CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A fusion of spicy Korean flavours and crispy fried chicken, topped with kimchi for an extra kick. That Korean spicy BBQ sauce will leave you mouth-watering for more. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A luxurious blend of smoked salmon, rich trio liver pâté, pickles and onions, creating an unforgettable culinary experience. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A gourmet delight featuring earthy truffle mushrooms, juicy Wagyu, melted smoked cheese, fresh lettuce, and tomato, all nestled between a perfectly toasted bun. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A tangy, spicy slaw that pairs perfectly with any burger, bringing a refreshing crunch or to enjoy on its own. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

Classic French fries, lightly seasoned with sea salt for the perfect balance of crisp and flavour. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

Golden, crispy chicken wings served with a zesty sambal mayo dip for the ultimate flavour kick. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM

A playful twist on a classic favourite, these crispy luncheon meat fries are both savoury and satisfying. CHIJMES outlet Garang Smoked Burgers availability: 11:00 AM - 4:30 PM 9:00 PM - 11:30PM