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Restaurant Ibid

224 Wishlisted
A Nanyang-style Contemporary Chinese concept, by the winner of MasterChef Asia, Chef @WooWaiLeong.

18 North Canal Road
Singapore 048834

(open in Google Maps)

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


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

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

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

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

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

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From the Burpple community

Preorder restaurant ibid’s roast duck, which is only available 8-10 ducks per week as they are aged and stored over a week. The entire duck was first brought in front of us before it was sliced.

Pretty juicy meat with a glistening reddish brown roasted skin, the roast duck was served as a whole alongside some condiments and their house made steamed pancakes. Instead of the usual cucumber strips, Ibid served Celtuce, or celery lettuce. Similarly crunchy like cucumber, but mildly flavoured. Intrigued to hear and taste Celtuce for the first time.

While the duck sauce was provided as a pairing condiment, I felt that it could be richer in taste to match against the gamey duck meat. A separate plate of duck skin was served, with sugar dusted lightly. Unfortunately we were disappointed, as it was soft and a little soggy, unlike the crispy type that we were expecting.

Both dessert choices weren’t too flattering, unfortunately. No doubt the butter cake itself was nicely executed with a moist inner texture, the remaining components were just overloaded with sugar; sweet brûléed meringue, with a sweet ginger butterscotch and a dried tangerine ice cream which I had expected to be light on the palate. Additionally there was also an oozy orange jam, way too sweet.


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.


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.