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Restaurant Ibid

199 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)

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

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

Tuesday:
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

An unconventional take on “Strawberries and Cream”, this dessert incorporates an extraordinary amount of lactic acid and sheets of gelatin. And that’s just to create the puff of smooth cloud that envelopes the Moutai (a brand of potent Chinese alcohol made from red sorghum) flavoured ice-cream within. Speckled on top for some white-on-white action are tiny bits of snowy meringue while beneath it is a bed of sweet strawberries marinated in the syrup of more strawberries.
This would be the dessert to choose from the Tasting Menu if you want something refreshingly fruity but with an edge of alcohol, to close to your meal.

1 Like

I must say, I like the food at “Restaurant Ibid” more now. Overall, it is less sweet which suits my pro-savoury palate and there are quite a few gutsy, playful and delicious creations on the new Tasting Menu that I found really impressive.
One of which is the Stuffed Chicken Wing with Foie Gras, an item included only in the bigger 9-course menu.
Fantastically crunchy on the outside and sooooo juicy and richly-flavoured by the foie gras within, the engorged chicken wing is offset brilliantly by the acid and heat of the special sauce concocted from Chinese black vinegar and “Marzo Heat”, a brand of hot sauce by Owner-chef Woo Wai Leong’s friend Jim Marzo, amongst other ingredients.

4 Likes

Opened by the winner of MasterChef Asia, this place did not disappoint! The lunch deals 2/3 course meal for $18/$25 was such a steal!

The Tea Rice was not to my liking. Tasted too green(?) But the others liked it a lot! Guess it’s just a hit or miss thing. Ingredients were of quality but the size of the fish for that price was :/ Great dining experience nonetheless! Service was good 🙂

🤤

1 Like
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