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Today, Chef Woo finally welcomes you to Restaurant Ibid, which draws its name from the Latin word meaning “the same place” or “from the same source”. Here, his masterpieces are more than just Instagram-worthy dishes – they seek to explore birth, roots, origins, heritage, and re-interpretation through the use of familiar ingredients in unexpected ways.
Dubbed “Nanyang-style, contemporary Chinese”, the offerings at Restaurant Ibid might look familiar, but on the first bite, will leave you wide-eyed with wonder, especially since Chef Woo has a thing for funky ingredients that lend a distinct flavor. Take for example his version of the shao bing. Instead of a typical bun stuffed with spring onions, he fills it with mozzarella cheese and serves it with a side of yeasted butter, which exhibits a subtle tang, topped with crispy laksa leaves and a drizzle of pandan oil.
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