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Festive Occasions

Festive Occasions

Whether it's the traditional festivals or western occasions, there's always a reason for food!
Miss Ha ~
Miss Ha ~

Just as its name suggests, the bone-on turbot was easy to handle as the bone was left right in the middle, and the fish was so well-cooked till moist and tender to rip off the flesh. However, the Sarawak pepper soubise sauce was overwhelmingly salty despite adding a nice touch of pepperiness to the fish, but it was also possibly the saltiest dish on the entire menu. Served with fleshy mussels and spring onions.

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Chef Woo gave a whole new definition to Hongshao, or Chinese braised, by utilizing this cooking cue on Ibérico pork. My first impression tells me that it resembles char siew with a delicate caramelic sweetness and a heavy saltiness. Unfortunately, its texture was also disappointing, making it really hard to chew. The Chinese bacon just adds on to the overall savouriness. Perhaps the charred Brussel sprouts was the only thing that worked for me in that entire dish, especially when it tamed all the other saltiness.

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This dish was essentially the essence of the ocean with an explosion of umami. Sweet, tender scampi seasoned with some Szechuan peppercorn served on a tangy tomato confit. Somehow reminds me of a seafood pizza, except missing the crust. Check out the alluring Oscietra caviar that sits beautifully on top, delicately rich and sweet, which brings along a popping sensation. One of the highly prized caviar in the world, simply lost for words.

A special festive rendition of the usual Ibid Shaobing. Instead of spring onions, laksa leaves and yeasted butter, the V2 was more like a sweet dessert with melted triple cream Brie and chopped cranberries encased in a puffy bun. I have never tried the original savoury version, but I wouldn’t mind this either. Served with a dollop of cranberry yeasted butter. You could either spread it on top of the bun, or into the filling for an additional fruitiness.

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Here comes a hot appetizer on the menu! While it might have been named as a chowder, I would think it leaned more to a bisque. Not merely a sweet creamy corn chowder, but the input of crab meat and little prawn oil droplets changed the impression to be umami. There were people who bit into the crab shell unfortunately. The Xi’an spiced mantou stood out for me with the use of coriander, Szechuan peppercorn and cumin. Especially with cumin and the grilled marks that exuded some smokiness, it reminded me of Xinjiang grilled lamb skewers; the exact ingredients used. An exemplary of east meets west cuisine but I actually enjoyed having the mantou by itself as the spices were conflicting with the crab and corn flavours.

If there was anything about this appetizer, it was all about texture play. Shredded beef tongue braised in their master stock that has been brewing since the very first day, you can imagine how it bursts with flavour and melts literally in the mouth. Served on brioche toast and contrastingly crispy fried lotus chips. I thought I would mind the pickled radish, but its pungency along with the pickled green chili stunned us with another round of pleasant sensation.

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The art of contemporary Chinese cuisine. At Restaurant Ibid, the 2019 festive tasting menu features the Scottish Salmon Tartare as an elegant starter. You get to taste not only the umaminess of caviar and salmon, but also a hint of smokiness that comes through, and the fermented, spiciness of all-time favourite Laoganma chili oil which rounds off everything in the plate so harmoniously. There’s also flavours of the Chinese coriander and pickled green chilies in the soft Tartare. Creatively served with rice crackers dusted with sour plum powder. One of my favourites of the night.

Begin the festive tasting menu at Restaurant Ibid with this cranberry tea to cleanse your palate before the starters are served. With added goji and red dates, this sweet, herbal and slightly sour drink warms both the tummy and heart.

Restaurant Ibid’s festive tasting menu is available exclusively from 16 December 2019 to 11 January 2020.

Choose between the Apple or Log Cake to end off this marvelous festive set at @tablescapesg. Highly recommending the signature Apple, that portrays the richness of winter apples, nothing but a quintessential Christmas dessert. Served on a crispy tart shell layered with smooth cream cheese and warm cinnamon apples. The spicy woodiness was a perfect complement to the cold herbaceous, lightly-flavoured chamomile ice cream.

While log cakes are usually a symbolic Christmas dessert, the chocolate mousse in this particular one was overwhelming that masked everything else on that plate. Even as a sharing dessert, it was too much to handle. Filled with Raspberry Cremeux and served with fig ice cream on the side. I enjoyed the mild sweetness in the fig ice cream though!

Of the 3 main course choices (seabass/pork/risotto), I would highly recommend the Seabass. Seabass gratin with aromatic bread, purple mashed potato and lemon sauce. Stunning usage of pistachio for the Seabass gratin which contributes both a fragrant nuttiness and a crispy topping to a thick slab of fresh Seabass. Drizzle some lemon sauce over for an additional dimension of flavour. Pair with the mushy purple mashed potato, surprisingly without much earthiness, which probably suggest how well it was handled.

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While the Pork Belly Roulade looked really tantalizing, the pork jus was a tad salty with the pork exuding a strong animalic taste. The meat texture was, however, rather tender with a nice balance between the meat and fats. Served with sautéed potato and an unconventional roasted spice pineapple. Could probably be more enjoyable if the overall saltiness was reduced.

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Foodie for life <3

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