New Ubin Seafood has changed a bit since we last ate there. They've not only moved and expanded to new locations, but they also got - and lost - Michelin Bib Gourmand status. Some of the dishes have changed, most notably the kai lan: only a small portion of the leaves are deep fried now, sadly making the crispy stuff more like a topping rather than the dish itself. Their ribeye and carabinero prawns seem similar, but they weren't anything to get me too excited either. The best thing tonight was the boss bee hoon, which was smokier, better seasoned, and more textured than the "heart attack" fried rice that came with the steak. I'd be curious to see how their chye poh kway teow fares.
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