New Ubin Seafood’s restaurant at Zhongshan Park in Singapore. The chain’s founder, Pang Meng Sang, considers it is easier now to open in the city’s food courts than to launch full-fledged restaurants. New Ubin Seafood’s restaurant at Zhongshan Park in Singapore. The chain’s founder, Pang Meng Sang, considers it is easier now to open in the city’s food courts than to launch full-fledged restaurants.
New Ubin Seafood’s restaurant at Zhongshan Park in Singapore. The chain’s founder, Pang Meng Sang, considers it is easier now to open in the city’s food courts than to launch full-fledged restaurants.

How a Singapore pharmacist launched a rustic restaurant brand, and his ambitions for hawker food

  • Pang Seng Meng opened his first restaurant serving seafood and hawker favourites 15 years ago. He expanded to mainland Singapore, and refined the concept
  • Now he’s looking to food courts to grow, and experimenting with new dishes and wine pairings for hawker food. ‘The thing about Singapore is we adapt,’ he says

Topic |   Food and Drinks
New Ubin Seafood’s restaurant at Zhongshan Park in Singapore. The chain’s founder, Pang Meng Sang, considers it is easier now to open in the city’s food courts than to launch full-fledged restaurants. New Ubin Seafood’s restaurant at Zhongshan Park in Singapore. The chain’s founder, Pang Meng Sang, considers it is easier now to open in the city’s food courts than to launch full-fledged restaurants.
New Ubin Seafood’s restaurant at Zhongshan Park in Singapore. The chain’s founder, Pang Meng Sang, considers it is easier now to open in the city’s food courts than to launch full-fledged restaurants.
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