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Restaurant Ibid Singapore Tripadvisor Reviews
Latest Reviews On Tripadvisor
15 Reviews
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Bold and unique flavours.
A nice and initimate exerience with the chef and his small team behind the counter. Dishes were bold, and integrated Asian flavours well - a nice change from most modern places now which end up being just a little too french/european. You could tell that everyone behind the counter were happy to be there, and this made us happy to be dining with them as well.
Be the first to ReplyBest Dining Experience in Singapore
Our first time to Singapore, my husband booked the restaurant. This was one of the best dining experiences we have had, and we've eaten at amazing restaurants all over the world. It's a small, intimate setting, a prix fixe menu, and a great wine list. Every single course was stunning: original, creative, sometimes unexpected, but all of it amazing. We would come back to Singapore just for the pleasure of eating here again. MUST VISIT
Be the first to ReplyCreative and tasty food
Wai Leong is a superb chef. Each visit to Ibid gives a uniquely different experience and food is always good. He is definitely one of the most creative chefs that I have come across!
Be the first to ReplyGreat food with service
A cosy restaurant with excellent service and a friendly atmosphere. The food was excellent and the fusion of dishes makes it an interesting gastronomical experience.
Be the first to ReplyGive Ibid a Michelin star!
Ibid is small, intimate and fun. If you are a group I would suggest sitting at the bar so you can watch the chefs at work and chat to them in less pressured food preparation moments. There are two tables at the front of the restaurant that seat couples and may be more suitable for an intimate evening. The food is creative Asian fusion and only the tasting menu is available. The pho with the waygu beef was outstanding and the cod perfectly cooked. The selection of starters set the tone for the rest of the meal and I particularly enjoyed the shredded lamb with a crispy tofu exterior - a gourmet mini lamb and tofu sandwich! All the staff are lovely, take time to talk to you and you will have the opportunity for a conversation with the chef. A great experience.Highly recommended. Ibid deserves a Michelin star!
Be the first to ReplyBad Bad Service. Will never go back!
Basically I got burnt by the 1st course because the waitress knocked and spilled the bowl of hot soup on me, my whole shirt, jeans, underwear was drenched, and I was scalded. Instead of offering me help and support, the waitress stood back, and I had to ask for wet wipes and tissue to dry myself. On top of that, the soup was on my seat and all over the floor, I had to ask for it to get clean up. Everyone stood around to see nonchalantly, instead of offering help immediately. My outfit was soiled, I got scalded. It was a birthday celebration for a friend and I couldnโt leave. The service was terrible. There wasnโt commiserations offered for my dry cleaning or for the accidental injury. It was only after we expressed our displeasure, one of the waiter offered to waive the wine pairing. And only through the bill then we realised the the wine pairing was just waived for 1 person, actually, that wasnโt big of a deal.. but seriously?) This really shouldnโt happen, but what shocked me was the level of service after.. it was terrible. Instead of offering care, the waiter explained that accidents happened every now and then and I should accept and be ok with it. I really thought this restaurant had better service really. Terrible terrible experience. Will never go back.
Be the first to Replynot sure how they engineered a 4.9 on google review
Owner-chef's service was good and passion for his craft was commendable. Modern singapore/chinese/taiwanese dishes sounded better than they tasted. Execution was lackluster. This restaurant is a solid 3-3.5/5 but the 4.9 review on google was very misleading. Thought the surprisingly high review count was the authenticator, but looked otherwise this time.
Of note, the cookie given at the end of the meal was spectacular, but half is more than enough and a full cookie would send your blood sugar through the roof!
Not a pleasant experience- I left
I was very impressed with the booking process and attention to detail before dining..BUT !
It stopped there. My table was booked for 1830 for a special occasion. At a little after 1820 I arrived. The staff were mopping the floor! it was 30+ degrees outside it rankles to be curtly told " we are not open" with no further explanation, and we ended up standing outside on the pavement.
The place itself is narrow and underwhelming. I have ranted before about open kitchen showcases. If your kitchen is a shambles don't do it. Sadly I saw groups of young lads dropping food and looking round to see if anyone was watching. Offensively there was a white board in the kitchen with staff names on the top of it, but the headline plainly said F**k You. This is customer facing and I am no prude but it is offensive.
I asked to do wine pairing, this was meant with an incredulous response, it was a 5 course meal and I assumed maybe 4 wines with mains, and not snacks... nobody seemed to have a clue.
The snacks were amateurishly served as though made by kids in a cookery class. A radish cake cube which looked sad and beaten up. and a pie tee shell which was knocked about in the extreme. Delicate foods are meant to maintain delicacy to the table. If you can't do that, don't serve them
The wine pair was served with the snacks. It was a dreadful (cheap) Prosecco which was stale and had obviously been sitting open. The overpowering taste of yeast was awful. I was able to confirm this as the next patrons were granted the privilege of a new bottle. The next course was a Hokkaido scallop with shitake mushroom and amazingly pomelo. A staff member simply rotated by rote what was in the dish, showing little or no interest. The dish was served in a mushroom broth. I have had scallops served this way before and the mushroom broth is warmed and aromatic thereby cooking the thinly sliced scallops, this was freezing cold and I think precooked and kept in a fridge. The dish was tasteless and bland was like eating some left over cells of pomelo, the scallop was rubbery.
I put my spoon to one side and immediately the same staff member appeared and went to collect dishes, my dinner partner was still trying to make sense of her dish but the girl went to clear. In the end she gave in on the dish and told her to clear.
The next course was supposed to be Pan fried bao with foie gras and ginger and vinegar. We sat patiently waiting fo our wine pair and when I asked I was told "you dont get one with this". I then said cancel the wine pairing as its worthless and I asked for the wine list Ordered a Waits Mast Pinot Noir from Mendocino County CA in the USA. This wine is best served at 15C/ 59F
It was dripping with condensation when it was presented. On touching the bottle it was freezing at iced-lolly temperature. I asked for a non refrigerated bottle and was told "we put all wine in the fridge" I explained that this was not a prudent move. It was met with a take it or leave it attitude and incredibly the girl responded with, "we live in a hot Country, what do you expect". I asked to see the person in charge and she told me she was the manager ! I had seen before a man whom I recognised from inline pictures as the owner / chef enter the kitchen. I voiced my complaints to the manager and in the meantime tasted the Bao. It was like eating an Eccles cake with puff pastry coated in caramelised sugar. The foie gras was like two lumps of gristle and I actually thought it was pork gristle, the sauce was a sweet as molasses.
I saw the owner and another kitchen staff standing aside the counter within the kitchen listening. I ten told the manager I was entirely dissatisfied and that if they were incapable of presenting the wine at the correct temperature to fetch another bottle, I handed her my name card and said I wanted to speak to the owner. Sure enough the gentleman in the kitchen came over. I recounted to him the issues we had encountered. He said I want to put this right and offered me the 8 course meal. I told him I was not gold digging and 5 courses was fine after all a lot of poor food is still poor food. He asked me to give it a try and I said ok but please bring me a bottle of the PN at the correct or a drinkable temperature. He said we don't have any but I will warm it ! At that point I said we were leaving . I asked him to bring me a bill and to his credit he demurred . This was our anniversary and after one hour wasted on a Saturday evening and without any other reservation we were left to forage for food. A dreadful experience. Food quality, poor service a joke, ambience nil. I pointed out to the owner that I had eaten at some good restaurants over prior to his establishment. He countered that they are Michelin Starred and high class ... I then mentioned Oscar Wilde's quote on ambition-- in the gutter but looking at the stars etc. A truly bad experience and one I wont repeat.
Amazing Dinner Experience!
My wife and I didn't really expect a dinner experience such as this. After reservations were made about a week before, we were encouraged to sit at the counter where we could view how Chef Wai Leong and the team prepared the food. Being our first time in the restaurant, it was amazing! Atmosphere was calm and relaxed. No formal pretences needed and we could dialogue comfortably with the staff.
Food was nonetheless excellent! Every detail seen to from preparation to presentation was impeccable. In many of the dishes, it was an explosion of fireworks on the taste buds..... simply bursting with flavours.
This restaurant is highly recommended and I look forward to returning to try new menus!
Stunning food and service
We visited Ibid in December. Food was great. Squid, stuffed wings and shao bing were the highlights but everything was so good! Chef Wai Leong and his team were extremely hospitable. They even arranged a surprise ice kacang dessert for my bf birthday celebration. We managed to try their experimental coffee and tea which were really good. We had a great dinner.
Be the first to ReplyOne of the best meals of my life
It's as simple as that - one of the best meals of my life, and one of the few that make me feel like the money you pay for fine dining is really worth it. Save up and make a special trip for this place.
Be the first to ReplyFood alchemy
We visited Ibid after searching for a decent Chinese/Asian restaurant in a country that is fairly well crammed with them, but few if any are run by a Masterchef winner which sealed the deal.
The decor is clean and minimalist, possibly so that nothing distracts you from the food. We went for the eight-dish tasting menu, with a good red wine for company. The care and presentation of the dishes, along with the owner's enthusiasm and explanations of the flavours and how they interact were fantastic. I can't remember the entire menu but one that stood out was the tiger prawn, soft and delicious until you made it to the head which had been deep fried, topped with fish roe and intended to be eaten whole. Not for the squeamish perhaps, but it worked so well. Other highlights were the black garlic short rib with fungus, but even the dishes that weren't to my taste impressed with the level of innovation and chef's ability.
Ibid is not cheap, as is to be expected but it is well worth a visit for any budding epicures out there, and a friendly welcome from the chef/owner is certainly assured.
One of my all-time favourites
I eat here as often as I can -- whenever there's a visitor who I think will enjoy it, whenever there's a special occasion, etc. It's a great experience start to finish. First, great food: creative, well prepared, complex but thoughtfully constructed, always delicious. Second: great atmosphere and vibe, friendly and welcoming, feels like home. Finally, always great to talk to Woo Wai Leong, is a master of cuisine (and apparently of the Law) who creates a great experience every time.
Be the first to ReplyMaster chef, masterful flavors
Wonderful food with a great selection of wine. Canโt wait for the new creations next! If you have 4 in a party, do try the roasted duck. Itโs awesome!
Be the first to ReplyFor the Master Chef
Helmed by the Master Chef winner, this cosy restaurant serves delightful fusion cuisine with local touches, put together with a lot of thought and creativity.
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