Mention New Ubin Seafood and you instantly think of an eclectic mix of steak, "heart attack" fried rice and zi char faves such as Hokkien mee. The well-loved zi char group started out as a canteen in the Sin Ming industrial estate in 2007. “My wife was a partner in Ubin Seafood group, whose original restaurant was in pulau ubin, and we started New Ubin when the partnership broke up,” says 63 year-old restaurant COO Pang Seng Meng, or SM, as he's usually called. “In the beginning, I felt the food was okay but not unique. I kept pushing the chef to do things my way — and then the chef quit.” However, the ex-corporate consultant persisted and eventually developed his own style of zi char cuisine — which boasts punchy flavours mixed with some Western dishes, all tinged with the comforting quality of home-cooked food. Not long ago, SM’s eldest son Alexander Pang, 34 (pictured in main photo) quit his job in litigation to join the family business. But more on that later. 

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