Food Review: Yang Ming Seafood (扬名海鲜) At Ubi | Popular Singaporean Zichar Restaurant With Lobster Cheong Fun

The Place I have been keen to try Yang Ming Seafood for awhile, though with big group meals not possible for a long time due to Covid, the plan was put on hold. It has been such a long wait for me to dine at Yang Ming Seafood that they managed to open a second branch in the east over the past year in the Ubi area. 

Occupying a stall at the coffeeshop located within Ubi’s industrial park at Crescent Excalibur Centre, Yang Ming Seafood has both indoor and outdoor seats. The outdoor seats are perfect for an evening with good weather, whereas the indoor seats make a great spot to chill in with the much-needed air-conditioned which I personally prefer. 

The Food Needless to say, as the name of the stall suggests, they are famous for their seafood. Their 4 main signature dishes include the Salt Baked Crab, Soy Bean & Egg Steam Fish, Andrew Lobster and, the only non-seafood item here, the Pig’s Stomach Chicken Soup. Do take note that you will have to pre-order these prior to your meal, otherwise the kitchen may not have them available during your visit. 

Of the four signature items, I was most looking forward to Andrew Lobster (S$98 for 2 Lobsters). This reminds me of Hong Kong’s The Chairman’s take on Flowery Crab with Flat Rice Noodles, with Yang Ming combining Lobster with Cheong Fun. From what I understood, the owner created this dish after a regular customer shared about his experience in Hong. Love the addition of fried garlic, adding more flavours to the dish. 

Another signature, the Pig’s Stomach Chicken Soup (S$68) is also a must try. The broth, complete with white pepper and other herbs, is very flavourful. The kampung chicken was stuffed into the pig’s stomach and cooked for hours to extract that wholesome soup.  

Surprised ourselves when the Prawn Paste Chicken (S$18) and the Sweet and Sour Pork (S$16) turned out very good as well. We ordered these two dishes to complete the Zichar dinner as some of our fellow diners are not big on seafood, Yang Ming perfected these popular Zichar dishes very well too. 

The Red Fermented Pork Belly (S$20) is a unique dish at their Ubi’s branch. Recommended by the staff here, the deep-fried pork belly marinated with red fermented beancurd is a traditional Hakka dish as I understood. Definitely a good snack to have along with rice! 

Just had to have some greens for a healthy balanced diet, the Garlic Qing Long Vegetable (S$15) got the vote and fared well. 

For carbs, we went with the Thai-styled Fried Bee Hoon (S$12) and Moonlight Hor Fun (S$12). Once again, unsurprisingly, Yang Ming executes these dishes very well. The Bee Hoon has a slight hint of Thai spices, perfect carbs to go with the various Zichar dishes here. Their Hor Fun is equally satisfying, though I will recommend the former if you can only stomach one. 

Rants Make sure you pre-order the signature items while making your reservation. Otherwise, you might end up disappointed. 

Will I Return Again? Yes! Even with a group of 9 pax, there is only so much I get to try during my first visit. Planning to head back to try other signatures such as the Soy Bean & Egg Steam Fish and the Salt-baked Crab, and other dishes recommended by our foodie friends including the Garlic Lala and Ginger Chicken which are unavailable during my visit this time.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 2/5
Overall Experience: 4/5 

Yang Ming Seafood 
71 Ubi Crescent #01-05 
Crescent Excalibur Centre 
Singapore 408571 
Tel: +65 8028 2230 

Opening Hours
Monday to Sunday: 11:30am to 2:30pm; 4:30pm to 10:30pm

Ranted by The Rantee 

About theRantingPanda (1839 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

Rant here!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: