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Must Try 😋😋

Must Try 😋😋

Super legit list! Won't recommend if it falls short 😁
Victoria Hii
Victoria Hii
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Chef Woo’s creations are ‘Nanyang Style cuisine’ inspired by his exploration of his Chinese heritage while applying Western and modern cooking techniques. This is also how the restaurant name, Ibid (abbreviated Latin word meaning “from the same source”) came about.

From top (left to right)

To kick off the meal, the restaurant offers two complimentary snacks for starters! The shaobing and the escargot.

Snacks
Shaobing 烧饼: Yeasted butter | Laksa leaf
Escargot: Doubanjiang | Bettel leaf

Appetizers
1) Tea egg 茶叶蛋: Soubise | Chinese puh-erh broth | Gingko
2) White radish 皮蛋粥: Porridge | Bamboo shoot | Century egg
3) Lamb tartare 羊肉串: Garlic yoghurt | Szechuan cumin spice mix | Lotus root

Mains
4) Momoiro collar: Sweet potato | Savor cabbage | Red fermented beancurd
5) Lotus rice 荷叶饭: Mushroom | Foie Gras | Preserved liver sausage

Desert
6) Soy milk ice cream: Sesame | Almond foam | Sarawak pepper meringue

To start off, the legendary Shao Bing really lived I to its name! Beneath the seared crust, you’ll find a delicious medley of mozzarella, spring onions, black pepper and sesame oil. What really sealed the deal for me was the yeasted butter (whipping soft butter with cooked yeast paste), which had a savory cheesy flavor and the deep fried laksa leaves which added that missing textural dimension.

Next, we were served skewered snails that has been glazed with dou ban jiang (chilli bean sauce) mayo before grilling, then dipped in caramélised shallots before being wrapped in betel leaf and torched after. Very smokey!

The deconstructed Tea Egg dish comes with a sous-vide yolk (which had this amazing jam-like consistency) sitting on the soubise (French sauce made from onions) served in an aromatic broth of aged mandarin peels, kelp and pu-er tea leaves with dehydrated shiitake mushrooms and fried gingko nuts and garnished with fennel.

Next, we had the comforting daikon porridge made served with bamboo shoots and a century egg. The soft textures the white radish porridge and the chopped up whites of century egg are contrasted by homemade cai poh and the lightly battered bamboo shoots coated with dehydrated century egg yolk.

The lamb tartare is inspired from 羊肉串. Love the dominant taste of cumin and Szechuan peppercorns in this! Yoghurt is also used in the blend, giving the tartare a refreshing and lighter finish. Have the tartare with the fried lotus root for thé added crunch!

Momoira Collar is first brined then grilled to retain its succulent texture. It is served with sweet potatoes, savoy cabbage and a sauce is made of red fermented bean-curd and red rice wine. The sauce was really beautiful, revealing that myriad of flavors.

The rice dish was unexpectedly my favorite of the night. It was breaming with umami goodness! Loved the combination of the textures and flavors in the lotus leaf. The use of grated preserved liver sausage and foie gras really elevated this dish

Ending the meal on a sweet note, we had the Tofu and Soy Milk Ice Cream, served with a sesame cake, almond foam, Sarawak pepper meringue and pepper bits. The soy flavor was very distinct and the sesame cake was spongy and soft. I was really intrigued by the introduction of pepper in this in the form of meringues, which added textural and flavor dimension to the otherwise delicate flavour profile with its savoury notes.

  • 1 Like

I’d order this again in a heartbeat! Cooked just enough time to take away any pinkness, the tenderness within the pork is well retained with edges that are gloriously scorched. The icing on the cake would definitely be the fig mustard, which added comfort and piquancy to the dish

  • 3 Likes

Perfect execution of medium rare! The cut of beef was lovely too, with sufficient marbling, giving rise to the melt in your mouth goodness.

Really enjoyed the texture and the flavor from the pepper crust. Very brilliant in fact. Brandy sauce was immensely flavorful, just a tad dense and on the heavy side. Good alternative though, to switch up with the whole grain mustard (upon request)

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Black pudding and boudin noir are blood sausages, using natural casings stuffed with pork blood, fat, cream and seasoning. They abide by the charcuterie ethos; to use every last bit of the pig. 😅

The black pudding served here is prepared without the casing but rather, in a mould instead. When the shape is formed, these cuboids are then pan fried to achieve a crispy texture, to bring out the contrast of the luxuriously velvety interior. Simply divine when eaten with the apple puree!

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Bon appétit!!

Don’t mind getting my hands dirty for this. These tender frog legs were sautéed until brown and crispy, made even more irresistible by the buttery garlicky herb rub on them which really enhanced their delicate flavor!

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There is something about having a chew to the meat, it’s so primal. And that is why I love beef tartare.

The quality of beef used in this dish is reflected in the taste, marbling and texture. I liked that it was sufficiently rare and well seasoned, together with the marinated yolk making the mixture really creamy and yummy! The addition of pickled onion was brilliant, adding that touch of briny sweetness. Mmmmm 😋

Only gripe would be the soggy pomme soufflé, would have preferred smtg crispy with a nice crack!

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Only decided to try this after my great encounter with the grilled Rueben sandwich! Looking back, it was a leap of faith as I generally steer clear of cured meats. Since my first Rueben at wild honey, I’ve ordered a couple of times subsequently!

Loved the combination of poached eggs with pastrami (which the Rueben didn’t have, but made up for with Swiss cheese and sauerkraut)

Surprisingly the distinctly tangy hollandaise added a nice touch to the dish!

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Totally reminded me of bread and butter pudding and apple crumble at the same time! Like a marriage of two of my favorite desserts.

Loved the spiced element and the brioche was really soft and fluffy, yet moist at the same time. Every element contributed in their own way and the entire dish was really enjoyable. The cooked spiced apple chunks lighten the dish and provided that touch of tartness.

Towards the end, I find myself using the brioche to soak up all the toffee sauce and custard crème! Really appreciated the use of rosemary too, which created an unexpected distinctive depth of flavor

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What is included:
3 kinds of appetizer - edamame, tamago with eel, tako wasabi
Fresh oyster with smoked tomato sherbet
5 kinds of assorted sashimi - ebi, tuna, salmon, yellow tail, sword fish sashimi
Grilled seasonal item - grilled yellow tail
2 kinds of aburi sushi - aburi salmon and sword fish sushi
1 mini chirashi don
Soup of the day - asari miso soup
Dessert - yuzu ice cream

Comes with 250ml cold sake. Got to say their sake options quite limited though. They have interesting cocktails going at $12 each (happy hour price)

Overall, super good value for the food served. Very substantial! Particularly enjoyed the grilled yellow tail and the aburi sushis. The promising menu definitely deserves a second visit! They have another promotion for 1-1 wagyu 9 course meal at $68.80++ I might be back to try!

A new entrant to the already bustling tanjong pajar road stretch, the concept of the Obelisk is conceived based on the owner’s background in architecture, design and music. It has a lot to do with the visuals, the acoustics and the feel of the restaurant.

The menu is made up of local inspired fun plates, with no clear stated distinction between the small and big plates. All meant for sharing, so the more the merrier!

This is one of my favorite dishes from the night. I mean, seriously, who can resist the allure of the perfectly cooked soft boiled eggs swaddled in sausage meat with a light crisp breaded exterior. Not forgetting the flavorful accompanying mee pok, which was delicate with the touch of tobiko and zingy pickled sprouts.

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Inspired from one of the mouth-watering Sichuan street snacks, these chunks of Duroc pork belly are fragrant and spicy, with that unique texture which is the hallmark of Sichuanese dry-fried meat.

These morsels of meat are first marinated overnight in spices such as cumin, garlic, chilli, sze chuan pepper, soya sauce, salt and pepper, and then twice cooked - first deep fried and then charcoal grilled. What you get is a crisp and chewy exterior with an amazingly tender and juicy interior. The medley of flavors were exploding with each bite!

The accompanying charred marinated green chilies provided a good contrast in its taste profile. First fried in a wok until they toasted and darkened, the chilies were marinated in balsamic vinegar, black vinegar, sze chuan oil, olive oil. This added a tangy touch, essential to cut through the grease and fattiness of the meat.

Also loved the deep fried smashed sweet potato. This dish would have been good enough to stand on its own, like a bar grub! Last but not least, the crispy rice pieces made from scorching rice aka “guo ba” gave the dish an added crunch!!

The depth of flavor from the medley of spices and the textures in this dish was truly endlessly stimulating and exciting!

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This comes with mix of saffron & white rice.

Very comprehensive platter with meats that were well marinated and prepared with great technique in order to create the wonderful balance of flavor and aroma! Especially enjoyed the beef and surprisingly the minced lamb 😋

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Always counting down to the next meal 😋

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