[dropcap size=big]H[/dropcap]e curates elaborate multi-sensorial feasts for patrons as owner of Dstllry. Yet, Andrew Lum prefers down-to-earth simplicity when it comes to dining out for his own pleasure. “I enjoy an off-the-beaten-track dining experience, a creative menu of good food and, last but definitely not the least, a personal touch,” he shares. One place that checks all boxes: New Ubin Seafood Restaurant at Block 27 Sin Ming Road, in Sin Ming Industrial Estate.

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Lum was introduced to the place about five years ago by a fellow foodie, and comes whenever he wants to give his friends a gourmet surprise at an unassuming venue. His regular order includes the signature dishes of chargrilled US ribeye with fried rice, house-smoked pork collar, shovelnose ray done three ways, and the foie gras “satay”. However, he also recommends an off-menu special known only to regulars – the Boss Heart Attack Hor Fun (so named as it is cooked in tallow) – to replace the ribeye with fried rice dish.

He also lets in on another little-known detail: “There is a private room full of wines and whiskies. Some of the whiskies that pair very well with seafood include a 12-year-old independent bottling from the coastal distillery of Inchgower by Duncan Taylor, and some other Cadenhead small-batch single-cask series.”

Restaurateur Andrew Lum is a multihyphenate. Apart from being the brains behind gallery-studio-restaurant Dstllry, he is also a photographer (he is a Leica brand ambassador), music producer, composer and arranger.