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Restaurant Ibid Venue hot100

172 Wishlisted
~$100/pax
A Nanyang-style Contemporary Chinese concept, by the winner of MasterChef Asia, Chef @WooWaiLeong.
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18 North Canal Road
Singapore 048834

(open in Google Maps)
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Thursday:
11:30am - 02:30pm
06:30pm - 10:30pm

Friday:
11:30am - 02:30pm
06:30pm - 10:30pm

Saturday:
11:30am - 02:30pm
06:30pm - 10:30pm

Sunday:
Closed

Monday:
11:30am - 02:30pm
06:30pm - 10:30pm

Tuesday:
11:30am - 02:30pm
06:30pm - 10:30pm

Wednesday:
11:30am - 02:30pm
06:30pm - 10:30pm

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Reviews

From the Burpple community

So well cooked with fermented nashi pear, black fungus and Angelica root.

1 Like

Had the 9 course tasting menu at ibid for $130++. Everything was spot on in terms of plating and flavours. The intricacy of each dish was commendable with a creative take on what would seemingly be a standard dish (the pictured dish was the shaobing with garlic yeasted butter). They rotate the menu every month with a change in 3-4 dishes each time so I definitely look forward to going back. The staff were all hospitable and friendly (even though they were all extremely busy). I don’t think my water ever ran out and the head Chef was also very hospitable and came out to chat with us. Small mix up at the start where our reservation through the website didn’t go through so safest to WhatsApp or call them. Nonetheless, they assembled a table very quickly and accommodated our table of 11 and apologised profusely after. Would highly recommend this compared to some other Michelin restaurants like CUT especially at the very reasonable price point.

I loved this.
The very gently cooked prawn was stretched out and scored down the back. Into that linear space went pearls of ikura followed by a covering of thinly sliced carrots. The head, deepfried till crunchy, was smothered in a prawn brain and ebiko sauce. Both body and head were reassembled on a pool of liquid gold - a luscious concoction of prawn shells, glutinous rice wine, kefir cream and Shaoxing wine.

4 Likes