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Restaurant Ibid

216 Wishlisted
~$100/pax
A Nanyang-style Contemporary Chinese concept, by the winner of MasterChef Asia, Chef @WooWaiLeong.

18 North Canal Road
Singapore 048834

(open in Google Maps)

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

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

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Reviews

From the Burpple community

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.

1 Like

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.

1 Like

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.

2 Likes

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.

1 Like
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