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.
Written by
Rachel Tan
Rachel Tan is the Associate Digital Editor at the MICHELIN Guide Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.
In São Paulo, home to the largest Japanese diaspora outside of Japan, Japanese cuisine has thrived like few other places in the world. Here, The MICHELIN Guide highlights the restaurants leading this remarkable culinary movement.
Arco by Paco Pérez, where Mediterranean flavours meet Polish ingredients, has been awarded its first MICHELIN Star, marking a milestone for fine dining in Pomerania.
Following their latest assignments in the Greek capital, we asked our inspectors to highlight the original, flavoursome dishes that will live long in their memory. The list below is a selection that showcases the best of Athenian cuisine in 2022.
Blessed with long summers and a year-round sunny climate, Athens is a city where people spend a lot of time outdoors, including on terraces and rooftop havens. Fine dining restaurants are also in on the act, and many boast outdoor spaces, whether a shady garden, an intimate patio or a rooftop area with a view of the Acropolis, Mount Lycabettus or even the sea.
The MICHELIN Guide Croatia 2022 was released last June. This destination, which seduces international travelers with its dreamy littoral, the impressive richness of its territory and its crystal-like sea, still charms the MICHELIN Guide’s inspectors with its gastronomy, packed with freshness and flavors.
Its strong relationship with its natural surroundings, its locally inspired cuisine and the importance of sustainability in the kitchen are behind the decision of the Michelin Guide and illycaffè to showcase La Bicicleta as a restaurant with a strong commitment to its environmental impact. A place where you can enjoy your surroundings knowing that care and respect for the environment are paramount.
A large, romantic chalet built of pale timber, picturesquely reflected in a lake dotted with water lilies. A handful of log cabins strung along the water's edge, against the backdrop of an enchanted forest. A short distance from the Italian border, south of the town of Nova Gorica, this place is bound to make visitors feel rejuvenated : welcome to Pikol Lake Village, the domain of the Gašparin family.
Whether you prefer the hilly tranquility of the Buda side, or the big city bustle of the Pest side of Budapest, one can lunch or dine in an elegant venue worthy of international standards. Bistronomy restaurant Felix, has a kitchen headed by a French chef, on the Buda side. Spago, a
newcomer initiated by famous Austrian-American chef Wolfgang Puck, is located at the other end of the Elisabeth Bridge, on the Pest side of the city. Both share great respect for the classic French technique, paired with a love of Hungarian ingredients and international ambitions.
Wine has a special place in Slovenian culture. For proof of this, you need look no further than St Martin's Day, an annual folk festival that celebrates the arrival of new wines on 11 November, when wine fever gives rise to festivities in vineyards across the country, from the Mediterranean to the Hungarian border. Around this date, most restaurants are fully booked and serve specific menus, in which wine plays the starring role. This is just one example of the close ties between gastronomy and viticulture in a country that has a very strong food-loving culture.
Situated between the Mediterranean, the Alps and the Balkans, Slovenia captivates visitors not only with the variety of its landscapes but also the charm of its villages set in well-preserved natural surroundings. Some of them are home to exceptional hotels that are keen to offer their guests top-notch restaurants. Traditional or more contemporary, here are two experiences that are not to be missed.
Thanks to his multiple television appearances, Jenő Rácz had already acquired a great popularity in Hungary. Now the young chef is the head of Rumour, a theatrical restaurant where an elevencourse menu showcases the colors and flavors of his Hungarian roots, mixed with influences from his travelling years in Europe and Asia.
The MICHELIN Guide takes you on a trip to Hungary to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the MICHELIN Guide Budapest in september 2021, we take a closer look at Borkonyha Winekitchen, run by owner-Chef Ákos Sárközi.
The MICHELIN Guide takes you on a trip to Slovenia to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the MICHELIN Guide Slovenia in september 2021, we take a closer look at Gostišče Grič, run by owner-Chef Luka Košir.