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Everything Has A Source.
With characteristic cool, passion and verve, lawyer-in-training turned-chef and first MasterChef Asia winner Woo Wai Leong unveils his much-anticipated maiden dining experience, Restaurant Ibid.
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Restaurant Ibid constitutes the culinary vision of Woo Wai Leong, lawyer-in-training turned chef and first winner of the inaugural MasterChef Asia season. Ibid draws the concepts of ‘from the same source’ (which ibid means in Latin) and ‘Nanyang’, which is characterized by an East-West sensibility and a constant search for origins and identity. From these dual inspirations comes Nanyang-style, Contemporary Chinese cuisine, a creative art form forged from Wai Leong’s own Nanyang heritage and Asian and Western culinary background. Housed in a conserved riverside shophouse and staffed by youthful ‘cross-trained’ kitchen and service talents, Restaurant Ibid is a seamless integration of concept, style and operation springing ‘from the same source’ embodied in the restaurant’s dynamic chef-owner.
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Restaurant Ibid is housed on the first level of a shophouse in the Boat Quay precinct, where Chinese immigrants once traded on the Singapore River. Guarding the entrance are two external pillars bearing, in Chinese calligraphy, the name of the original landlord who traded in dried seafood. Visitors step into a hall with a feature wall of wooden traditional Chinese medicine drawers, highlighting the restaurant’s Chinoiserie theme.
The restaurant seats 14 at the bar and 40 at table, for a total of 54 guests.
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Lunch, available from 14th May at Restaurant Ibid, sees an a la carte selection of Mains (Dong Po Beef Brisket with Plum Rice, Onsen Egg & Daikon Pickles), Sharing Plates (Chopped Kailan Salad with Roasted Garlic & Three Eggs) and Desserts (Acai, Chocolate Tofu Mousse, Fruits & Seeds).
Dinner features set menus with a choice of 4, 6 or 8 courses; highlights include Spring Onion Shao Bing with Yeasted Butter & Laksa Leaf; Egg Yolk Jam with Onion Soubise, Gingko Nuts & Tea Broth; Beef Short Rib with Black Garlic, Angelica Root, Black Fungus & Dehydrated Asian Pear; and Soy Bean Ice Cream with Toasted Sesame, Sarawak Pepper & Almond. There is also a selection of approachable yet distinctive wines, craft beers and pre-batched cocktails.
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Tel: +65 9151 8698 Email: hello@restaurantibid.com
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