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For A Limited Time Only: The Australian Truffle Menu (4-course Dinner Menu: $198++ / 3-course Lunch Menu: $68++). M E D I A T A S T I N G From now until 25th August, Australian Black Perigod Black Truffles from Manjimup, a town in Western Australian, are starring at Osia Steak and Seafood Grill. Celebrity Chef Scott Webster and his team have put together a new menu to cast the spotlight on how the truffle’s invigorating earthy aroma pairs wonderfully with the choicest ingredients, including certain Australian exclusives. The four-course dinner menu begins with the freshly shaven truffle falling upon delicate steamed green asparagus served with a 62-degree hen’s egg and bacon beurre blanc. For the soup course, the truffle is swirled into rich mushroom soup with wild rice and “humid soil”. The main course sees the black petals of truffle adorn a lightly-smoked piece of Black Angus tenderloin accompanied by butternut purée and banana shallots which are sourced from the all-natural St. Andrew’s Farm in Western Australia. Bookending the special seasonal menu are two long-time favourites at Osia: the signature stone hearth-baked Flatbread with a tube of bush tomato paste, and the Hot Chocolate Soup with Black Pepper Ice-cream. Please Note: The food shown above is not reflective of the full sized portions served in the actual 4-course Dinner Menu as they were sized down slightly for the media tasting.
Veronica
47w
Sweet Pork Rack Chop ($54) Pork chop came in a huge portion. Meat was good and tender and their mushroom and black pepper sauce suited the meat well. Good for sharing.
Chu
1y
Tiger Prawn And Scallop Macaroni ($40) This dish didn’t really have a wow factor since it was only macaroni and prawns and cheddar. It was executed well but not really worth the price.
Chu
1y
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Hot 100 2019
Modern Local Style Ordered dinner from @restaurantibid last weekend through WhatsApp Ibid-Style 8 Treasure Duck (S$118) Interesting texture with water chestnut and chestnut in it, the texture of the rice wasn’t what one usually expect for traditional Chinese style. Cheese Shaobing (S$7) Got to heat up to get the lava like melted cheese which harden quite fast. Lion’s Head Meatball Scallion Noodle HK-Style Curry (S$38) The surprise was inside the meatball - curry gravy Pork Fat Rice Crispy Lard Scallion (S$12) If only the lard was light and crispy with crackling sounds Shaoxing Creamed Spinach (S$12) Chocolate Chip & Walnut Cookie ($7) Very soft and rich although nana remarked that it tasted like got peanut butter inside Black Rice Baked Mochi Cake (S$28) Reminded one of Pulut Hitam (Black Glutinous Rice Sweet Soup) Kaya Ice Cream (S$19) Braised Squid and Peanut Butter Zhajiang Noodle (S$26) It was very rich and got jelat easily. Kind of too salty too. Think 🤔 would be best if sauce and noodles packed separately. Felt that it didn’t survive the trip well. Restaurant ibid Address 🏡 : 18 North Canal Road, Singapore 🇸🇬 048 830 Tel ☎️ : 9151 8698 Website 🌐 : https://www.restaurantibid.com Note 📝 : free delivery with minimum S$150 order
Doreen
1d
For Eclectic And Adventurously Tasty Food G I F T For those who aren’t ready to dine out yet in Phase 2 of Singapore’s post-Circuit Breaker, you’ll be pleased to know @restaurantibid is continuing with their takeaway/delivery menu until Sunday, 28th June. On offer is an eclectic spread that’s full of delicious surprises, so I suggest ordering an assortment of items that catch your eye and graze across them. Here’s what Chef-owner @woowaileong selected for my dinner last Thursday: 1. Shao Bing - This has been on the menu since Ibid opened for business but has been tweaked and refined over time. It’s currently available with two kinds of fillings: sweetish shredded Wagyu Beef and Cheese with scallions. I preferred the latter because of the savoury taste and I thought the oozy creaminess was marvelous with the chewy dough. 2. Ibid-Style 8 Treasure Duck - Deboned, the #duck is stuffed with fluffy sticky rice mixed with a generous amount of chopped up “lap cheong”, mushrooms, chestnuts and more, which pretty much qualifies it as a one-dish meal too. I enjoyed it most with the bright chilli sauce served alongside. By the way, the caramelised skin is not meant to be crispy. 3. Five-Spice Roast Spring Chicken - A classic done with a Chinese twist. If you aren’t fond of the coriander powder-heavy seasoning, you might want to skip this as it’s liberally rubbed all over. 4. The 50/50 Potato Purée - Super smooth, buttery and creamy, it was beloved by everyone. 5. Shaoxing Creamed Spinach - The Chinese spin put on this popular steakhouse side got it more appetisingly nuanced. 6. Lao Gan Ma Slaw - Did the chilled crunchy cabbage improve from a spike of savoury Oriental-style heat? You bet it did. 7. Mapo Tofu - Like I suspected, this turned out to be one of my favourites. Supremely fragrant and controlled in spiciness, Ibid’s had more structure than most renditions that tend to veer into mushiness. 8. Pork Fat Rice - Dressed in pork oil, crispy lard and scallions, it’s a most apt and delicious carb for the Mapo Tofu. 9. Lion Head’s Meatball - Formed from seasoned minced pork, the huge thing contained a mild Hongkong-style curry at its core which flowed out once a cut was made. 10. Scallion La Mian - The strands of al dente noodles tossed in scallion oil were a good match for the XXL meatball. 11. Black Glutinous Rice Mochi Cake with Taiwanese Milk Oolong Ice-cream - So utterly perfect in its uniqueness and taste, I was inspired to do a stand-alone post about this dessert (please go have a read). The cake is incredible bare but when served a la mode, it took things up a few notches. 12. Chocolate Chip & Walnut Cookie - The other (and rather unexpected) favourite of mine from this meal, I would go so far as to call it THE BEST chewy cookie I’ve had in the past few months. Don’t hesitate to hit up Restaurant Ibid to get your order in.
Veronica
2w
The Biggest Surprise Of All Was This Chocolate Chip & Walnut Cookie G I F T The other (and rather unexpected) favourite of mine from the meal I had from Ibid was this huge cookie. In fact, I would go so far as to call it THE BEST chewy cookie I’ve had in the past few months. The chocolate chips are gooey and the fresh tasting nuts add a very enjoyable light crunch.
Veronica
2w
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Featured In 1 Guide
What I am having now? My dinner from @diamondkitchensg . ▪️3 Gan Xiang Crabs ▪️Assam Baba Whole Fish ▪️Egg Spinach ▪️Champagne Pork Ribs ▪️Lala Bee Hoon . With a min spend of $80.00, you can get 3 Sri Lanka Crabs (estimate 500g each) at only $49.90 and 1 whole Fish at only $12.90 at @diamondkitchensg . WhatsApp them at +65 9662 7600 or call their Science Park Drive & Marina Parade outlets to place your order. . #diamondkitchensg #burpple #burpplesg #sgunited #stayhome #supportlocalfnbsg #savefnbsg
Joe
2w
Terrible Place. Questionable If Is “freshly Cooked” Horrible experience. Listen to me. 1) we preordered 2 large crabs as we had guests. Turns out, our guests was unavailable. So we wanted to cancel a crab. They said they have prepared the crab and we’re UNABLE TO CANCEL. No worries, we will take the 2 crabs. (This is an important information for later.) -> they did not give us the opportunity to choose the crabs, which is very uncommon in restaurants in Singapore. 2) we ordered our crab and other dishes. The dish arrived with the rice. Then it took 30 MIN AND CONSTANT CHASING to get the crabs that was apparently prepared before our arrival. 3) the service was horrible. They were keen on serving others (bigger table with more orders) than us, a smaller table. 4) the crab finally arrived after 30+min. And guess what! It was not hot, just warm! And When the crab arrived, it was clearly left out in the cold and reheated again. (Proof in picture) The solidification of the oil became a layer on top of the gravy of the crab, implying that the crab was out in the cold for a bit. The gravy was warm and not hot, suggesting it was reheated, perhaps with a microwave or something. In conclusion: terrible service, poorly cooked food. Maybe even a possibility of food that is not freshly cooked. DO NOT RECOMMEND. Go somewhere else!
Xavier
46w
[Diamond Kitchen] - Crispy Fried Potato Slices with Salted Egg Yolk ($12). Tossed in the restaurant's signature homemade salted egg sauce, each deep-fried potato slice was evenly coated with flavours that set your tongue tingling. A dish for both young and the old, this will definitely whet your appetite for what's about to come. . Find out more at https://www.sgfoodonfoot.com/2019/05/diamond-kitchen-science-park-i.html . Diamond Kitchen (钻石小厨) Science Park 1 Oasis 87 Science Park Drive #01-01 Singapore 118260 Tel: +65 64640410 Nearest MRT: Kent Ridge (CC Line) Opening Hours: Daily: 11am - 230pm, 530pm - 1030pm
SG
1y
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Cái Po Egg Radish Cake ($16.20++) One of my fav casual restos, with unusual dishes rarely found in Singapore; most are not good-looking (if not downright ugly) but so yummy. The classics (eg. salivating chicken, rice in fish broth, pregnant woman fried rice, deep fried pork belly strips, cold jellyfish, etc) are delish. Service is not very proactive, but you come here for the food lah! Fortunately, the foot odour from the reflexology place across the hallway doesn’t interfere with the aromatic smell of the yummy dishes. The food at Xi Yan is as good as the food in Xi’an.
17w
Poached Spinach With Too Much Soup But The Soup Is Excellent ($14.80++) One of my fav casual restos, with unusual dishes rarely found in Singapore; most are not good-looking (if not downright ugly) but so yummy. The classics (eg. salivating chicken, rice in fish broth, pregnant woman fried rice, deep fried pork belly strips, cold jellyfish, etc) are delish. Service is not very proactive, but you come here for the food lah! Fortunately, the foot odour from the reflexology place across the hallway doesn’t interfere with the aromatic smell of the yummy dishes. The food at Xi Yan is as good as the food in Xi’an.
19w
Rice In Superior Fish Broth ($13.50++) One of my fav casual restos, with unusual dishes rarely found in Singapore; most are not good-looking (if not downright ugly) but so yummy. The classics (eg. salivating chicken, rice in fish broth, pregnant woman fried rice, deep fried pork belly strips, cold jellyfish, etc) are delish. Service is not very proactive, but you come here for the food lah! Fortunately, the foot odour from the reflexology place across the hallway doesn’t interfere with the aromatic smell of the yummy dishes. The food at Xi Yan is as good as the food in Xi’an.
19w
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Quality ingredients with health benefits directly to your doorstep! Rated 3⭐️ by @foodkingnoc, @tansersengherbs at Geylang has over 70 years experience in brewing their own herbal soup stock that’s made up of more than 20 different ingredients. Their specialties are the Turtle Soup (Double Boiled/Claypot) and the Ginseng Black Chicken Soup. Not to forget their delicious yam rice that compliments any herbal soups. 。 👉Ginseng Black Chicken Soup - SGD13 👉Cordyceps Chicken - SGD13 👉Yam Rice - SGD1.90 。 Nutritious, flavourful & comforting to the soul. Perfect during a rainy🌧 day or when you’re feeling unwell😷. 。 P.S. Check out the link in their bio @tansersengherbs for islandwide delivery. Free delivery for orders $35 and above, with $18 min order. Rating: ⭐️⭐️⭐️⭐️⭐️
Mr Digester
11w
Double-boiled Turtle Soup Been a while since I last had Turtle soup, and craved for it. With the current #stayhome situation, I’m so Glad that Tan Ser Seng had delivery option. I pre-ordered 2 bowls of their “Regular” portion, and set it to be delivered on the date and time I wanted. That was cool! The wonderful thing was their punctuality. I set it to the earliest slot available 12.30-1pm, and it was delivered at 12noon. There were generous amounts of turtle meat and the gelatinous skin (as seen in the photo), and soup was also slightly gelatinous (unlike some others where it’s rather watery). 👍👍
Louisa
12w
Final meal of 2019 and ours was a very traditional and nourishing one at @tansersengherbs with their Ginseng Black Chicken soup and Cordyceps White Chicken. While we skipped the exotic turtle soup, these chicken soups were just delicious and satisfying to the max.
I makan
26w
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"From the soils of Labyrinth rises the flower called Vanda" - says Chef @han_lg, as he was sharing with me his plans for Restaurant Labyrinth and Miss Vanda. And that's exactly what happens today. Miss Vanda will would take the location of Restaurant Labyrinth at Esplanade, while Labyrinth would be temporarily put on ice. 🔸 This is Miss Vanda's Singapore-style laksa selling at $28 whether for dine in or for takeaway/delivery. Instead of prawns as pictured, it is now served with Hokkaido Scallops, and would include the Crab Meat Her Geow and local Green Lip Mussels as before. 🔸 I'll definitely be heading down. Surely, I expect the food at dine in there to be even better than what's delivered. We shall see!
Justin
1w
As the clock strikes midnight and crosses over to 19 June, this milestone marks another addition to my age, and the meal that accompanied me through this transition was by Miss Vanda, the new dining concept by Chef Han of Labyrinth. Thanks to the lovely @cforcoffeee who arranged for this meal delivery, I get the opportunity to savour their limited time dish, the Van-Li Burger, a burger that pays homage to the iconic pasar malam Ramly, which comes with a side of mala curly fries. This is definitely more than your regular roadside burger as the Van-Li is constructed with a thick and juicy wagyu chuck beef patty that’s marinated with Worcestershire sauce and wrapped in an omelette, the exact look of a Ramly. Accompanied in the burger are sliced emmental cheese, curry mayo, chili sauce, caramelised onions and lettuce, sandwiched between brioche buns. As you manoeuvre around the burger, it eventually leads into a sloppy and delicious mess. Besides the burger, we also shared the Assam Seafood Pot; a medley of the freshest of seafood cooked in a spicy and tangy tamarind broth that will leave you slurping the entire bowl clean. You can be assured you are getting the best quality seafood as the restaurant uses shellfish such as green lip mussels, wild caught lala clams from the Straits of Johore and pearl garoupa from @scaledbyahhuakelong. Thanks again to my caring @cforcoffeee for making this happen. •••••••••••••••••••• 📍Miss Vanda by Labyrinth 8 Raffles Avenue, Esplanade Mall, Unit 02-23, Singapore 039802
Julius
2w
Labyrinth Signature Claypot "Ang Moh" Chicken Rice ($28). If you've missed Labyrinth's chicken rice as much as I do (swipe for Labyrinth version), then Chef @han_lg can send some your way through his new concept @missvandasg. 🔸 If you didn't already know, this is not any chicken rice. It's one close to the heart of Chef Han, as it came from his grandma during the colonial era while she was working for a British family. His grandma made a special sauce which is a creamy roux of chicken rice stock and chicken oil, finished off with some mushrooms. And now we will get to taste this too, as Chef Hansome will serve this sauce with the chicken rice. 🔸 Chef Hansome uses kampong chicken in this dish, which is sweeter and has stronger chicken flavours. His kampong chicken is also meatier and juicier compared to other kampong chicken I've tasted, maybe due to a larger chicken selected for cooking. 🔸 Chilli and ginger sauce using Chef Han's grandmas recipe was served separately, which are absolutely yummy whether eaten on its own or mixed with the rice. 🔸 And that's not the only outstanding dish in my delivery menu that evening. There's also the laksa, boneless har cheong chicken wings, wagyu rendang, and jackfruit rojak.
Justin
3w
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