Restaurant Ibid

"After winning a popular TV cooking contest, lawyer-turned-chef Woo opened Ibid in a remodelled shophouse. The passionate chef gets hands-on in every part of his venture, overlooking the kitchen, greeting guests warmly and serving dishes himself. French techniques and Asian twists are manifested in every course of the varied and exciting set menu. Prized counter seats are the best spots to interact with the chefs and watch the alchemy unfold." - Michelin Inspector

"Boat Quay is a fun sprawl of bars and restaurants by the Singapore River, and the best meal in the area is easily at Ibid. On the ground floor of a former shophouse, Ibid only offers six and nine-course tasting menus, and while the food (like sous-vide lamb breast with burnt fennel cream) is definitely high-end, the restaurant still welcomes the national outfit of shorts and loafers. This means that even though the chef’s counter will be mostly couples, there’s usually a large group at the front of the restaurant taking full advantage of the restaurant’s waived corkage on Tuesdays. Once you’re done, stop by 28 HongKong Street, a small, hidden bar with no name and phenomenal cocktails about a five-minute walk away." - Anthony Eu

"Injecting buzz into Singapore’s dining scene this year are new additions like Masterchef Asia winner Woo Wai Leong’s Restaurant Ibid." - Rachel Tan

"Woo Wai Leong, Restaurant Ibid The winner of the first MasterChef Asia is part of the new generation of young local chefs exploring the notion of a new Singaporean cuisine with his maiden F&B venture Restaurant Ibid." - Rachel Tan

"Imagine an individual, born and raised in multicultural Singapore, shaped by Western education, but with Asian values and immersed in food cultures of both the East and the West. What kind of food would such a person create? This is the question Woo Wai Leong seeks to answer with his maiden F&B venture, Restaurant Ibid (rhymes with ‘ribbit’), which opened last week. You may remember the lawyer-in-training-turned chef most vividly as the winner of the inaugural season of MasterChef Asia in 2015, where he impressed judges and viewers with his creative East-meets-West cooking style. The dining room and bar counter seating in Restaurant Ibid. Restaurant Ibid is named after the abbreviated Latin for 'from the same source', and Woo defines his culinary direction as ‘Nanyang-style contemporary Chinese cuisine’. For such a lofty-sounding concept, the restaurant experience is surprisingly approachable. A choice of still or sparkling water is offered to guests on the house, eliminating the awkward exchange that inevitably ends with “umm … iced?”, while the wine list proffers 15 affordable by-the-glass options. Watch as Woo introduces Restaurant Ibid and demonstrates some of dishes on the menu: First Look: Restaurant Ibid Woo’s inventive creations begin with a key Chinese ingredient, say Angelica root or tofu, or a traditional dish like tea egg, yusheng, or cong you bing (scallion pancakes). From this foundation flavour, he develops creative and complex dishes that draw on memories, life experiences and relationships to reconnect with his Chinese heritage. Spring onion shao bing made with yeasted butter and fragrant fried laksa leaves. Egg yolk jam with onion soubise, gingko nuts and tea broth, inspired by Taiwanese tea eggs. Woo’s signature dish of beef short ribs with black garlic, angelica root, black fungus and dehydrated Asian pear." - Rachel Tan