Reviews of Restaurant Imbue. (Restaurant) - Singapore (Singapore).

Name: Restaurant Imbue
Address: 32 Keong Saik Rd., Singapore 089137, Singapore, Singapore
Telephone: 6223 7266
Price range: €€
Rating: 4.6

Restaurant Imbue

56 Customer reviews

20 User comments

Restaurant

32 Keong Saik Rd., Singapore 089137

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Information about Restaurant Imbue (Restaurant - Singapore, Singapore)

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This place has excellent reviews and demonstrates great customer service. Highly recommended!

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Reviews of Restaurant Imbue

M. Y.

A BIG surprise, even better than lots of Michelin places. Slow cook steak with red apple & date paste is a perfect match. Improved version of Malai Bread is just nice with good quality butter and honey. Cold noodle with plum sauce captures the taste of sea urchin and made it taste better. 5/5, looking forward to the new menu!

S. L.

Ok.... i couldnt figure out where the main door was .... that was a little 😬..... Lets start off w the ambience... lovely indeed, very cosy yet spaced apart enough from other tables for every customer's privacy. Music in the background was of perfect volume. It was made clear to me during ordering of the snacks that there cant be sharing as it per piece per order per person except the 🍞. Malai bread's fluffiness with its fragrant subtle sweetness paired tastefully with their homemade butter. Should you only have the butter by itself you wouldnt get the full flavour of it. European bread infused with Asian flavour very well done👏🏻 . Quail egg had layers of flavours from tinge of saltiness to a light ashy aromatic upon bursting. Compressed Yam noodles would be that rectangle with an anchovy displayed naked on top. This came as a huge suprise. Its like chinese yam being fried n filled with some european starters. However , the flavours blended so well. Impressive. Hmm probably it taste like Compressed fried yam with lightly flavoured bar chor. Oxtail fried with yoghurt powder taste like beef curry puff, pretty ok. That air dried beef tart was said to taste close to ngoh hiong! Haha Chicken liver round tube was excellent! I ordered 2 servings. Claypot crabmeat rice was said for 2, but it was too good and serving way too small for 2. The fried rice was great especially their idea of adding the purple flowers and crab fats . However the morel mushroom didnt sit too well w shrimp paste. Pu er tea dessert 🍨 done in a very french dessert manner. Lovely ! Michelin standard food

K. Y.

Came during lunchtime on a Friday and place was empty. I guess it’s too hot for anyone to walk here for lunch. Decided to go for Ala carte as the main things I wanted to try were not on the tasting menu. Snacks were alright, my dining partner and I felt that the chicken liver cigar and beef spring rolls were alright but nothing special. I did enjoy the yam noodles with oyster emulsion and anchovy, nice texture and unique emulsion taste, very umami. The malai bread lived up to the hype, soft and pillowy and I love a good butter, plus the cute presentation, definitely up my alley. The mains came soon after and they will present it to you before cutting it up. Likewise for the clay pot they will present it to you before portioning it. Definitely regretted not asking them to leave it in the clay pot and allow us to slowly eat it from there. First, that’s the whole point of a clay pot to retain heat, secondly somehow we felt the portion was smaller than when we saw it in the clay pot. 48hours slow cooked short ribs was nothing short of legendary. Extremely tender and flavorful. The puree was nice but not my favorite sort of taste as it was on the sweeter end and I prefer something garlicky. Understandably it was to have something acidic to cut against the greasiness and fattiness of the ribs. Some parts were almost pure fats which was literally melt in your mouth like a foie gras. Definitely have abit from both ends to balance out the textures! Only actual complain is that they don’t serve tap water and still water is $6 per person.

S. L.

A great quiet luncheon. Love the taste Malai Bread. We started we two appetisers, Grilled octopus and the Cold noodles with Sea Urchin. Both were really well done. For the mains, we had the Wagyu which tasted really good and I love the bone marrow green chilli. The smoke yellow tail was very yummy. We shared the Squid sausage claypot rice. That was fabulous. I just love the way how the Asian flavours were introduced to the dishes. The service staff were eloquent and prompt. In my opinion, a beautiful place to have a good meal.

J. W.

A great local chef inspired food experience. Loved the fusion of local, japanese, and Western influences culinary techniques. Their carefully curated food menu, is just full of flavours and surprises. Service was top notch, and I hope they stay that way!

S. T.

I had the pleasure of dining at your restaurant and had an exceptional experience! Every dish was so well presented and explained. The food was absolutely delicious, every bite was a delightful surprise, l appreciated the creativity and care that went into preparing each plate. If I have to select a few dishes as my favorite dishes, those would be malai bread with ginseng honey butter, drunken chicken, century egg crab and grilled octopus. Overall, the dishes are excellent, the service was top-notch, and l felt very welcome. Thank you for a great meal and excellent service! Highly recommend!

M. E.

Amazing new fine dining restaurant in Singapore. Every dish is a perfect balance of flavours that enhance each other. All the dishes have a clear asian flavour profile that is delicately blend with the European style dishes. We particularly loved all the snacks, appetizers, and desserts. The snacks were all meticulously presented and each one of them was a burst of flavours that makes you want to eat more. The smoked yellowtail was also one of the highlight of the dinner where the freshness of the fish is well balanced by the ginger and other ingredients. The desserts were also spectacular, like many Asian deserts that have a salty and sweet contrast, all the deserts in the menu have a salty component too. Our favourite was the mont blanc with pork lard but also their signature chocolate shitake mousse with whiskey icecream was delicious.

K. L.

Was invited to a dinner here are it was very enjoyable indeed. Service on point, food was executed and presented well. Real food without the smoke and mirrors.. can only see them getting even better with time.

J. L.

The rise of fusion restaurants is so exciting. I do prefer well thought-out fusion menu that promises unique flavours that please and surprise the palates. Imbue is one of the new restaurants that lovingly infuses elements of Asian flavours into European cuisine. And the food here amps it up further with the addition of distinctive taste of Chinese cuisine, such as Mala Gao and Doubanjiang. I absolutely love every dish here, the flavours featured explore different taste profiles, are memorable and like no other. One of the best restaurants, definitely a must-visit for foodies, food lovers and bon vivants. The exterior of the restaurant is a subtle kind of head-turner due to the wide wooden door embellished with wooden planks laid in lightning bolt pattern and polished curved door handle. The interior is modern, stylish, grand and cosy due to clever use of mirrors, stairs and lights that makes me feel like I am in a exclusive space of a mansion. The service is perfect: meticulous, friendly and professional, making this dining simply awesome. Century Egg Crab is definitely one of my favourite. The smooth , rich pungency of century egg beautifully rounds up the essences of the sea from the briny sweet crab, umami of kelp and complex intensity of Kaluga caviar. So luxurious, so many nuanced flavours, I love this so much. Oyster Mousse makes my eyes open wide at first taste because of how good and unique it is. It is smooth and creamy while packed with the distinctive taste of oyster: a medley of iodine, nutty flavour and mild sweetness. Definitely my favourite way of enjoying oyster. Drunken Chicken here got to be the most succulent and tender chicken breast I have ever tried due to the hours of preparation and marination done on the meat. The Chinese elements of doubanjiang, (spicy fermented bean paste), Szechuan peppercorn oil and shaoxing wine (Chinese mildly sweet and fragrant rice wine) add kicks and layers to the taste of the chicken, elevating it. Smoked Yellowtail takes a surprise turn from the nuanced flavours of the appetisers to be bold and simulating instead. Yes, it’s another “widen my eyes in pleasant surprise” moment. This is such a refreshing dish. Abalone ginko nut custard with preserved green chilli, pine nut evokes the feelings of pure warm happiness with each spoonful. Ah, that lovely mix of savoury flavours. And the texture is also excellent. This is another one of my favourite. "MALAI" bread with malt is incredibly fluffy and soft while having a light crispy exterior peppered with thyme and sea salt. ginseng honey butter, thyme. A unique and lovely treat. Pan seared pork from Hungary has this lovely smokiness amid the succulent meat with a good firmness. It tastes superb on its own and even better with the mustard and sauce. Yuba Pavlova, sesame oil, Meyer lemon curd, black lemon is rich yet refreshing at the same time, elevated with laces of the taste of sesame. The exterior is crispy with a bit of soufflé texture, juxtaposing well with the ice-cream-like texture of the lemon curd core. A very unique and awesome dessert. The gastronomic journey here is truly one of a kind, being amazing and original. I feel so pampered here, especially my taste buds. A bon viviant’s goal reached here! Thoughts: So Amazing!

T. S.

The service is impeccable, and the wine list is extensive. Chef Lee meticulously crafted menu has strong Asian flavours coupled with a modern twist. This is another gem curated by the 1855 F&B. You definitely do not want to miss this!

Great food for a relatively inexpensive $58++! We had the 2 course lunch with side orders of the bread (delicious and actually don’t need the ginseng butter) and claypot rice. Texture of squid ink sausage in claypot rice was odd, the regular lap cheong is hard to beat! We were full despite other reviews complaining about the portion size. Pork loin n beef rump were solid and perfectly cooked. Didn’t love the whiting. The octopus was the best I’ve eaten. The service was attentive but could up a notch with some training and confidence with explaining and pronouncing the menu. Definitely returning for more meals.

a. t.

Excellent food and great service by the team. Thank you to Raja for your warm hospitality. The food at Imbue was stunning and absolutely delicious. I came here after seeing the Malai bread on Instagram and it definitely did not disappoint. We ordered ala carte was we were not very hungry that night and will be back for the tasting menu in the future. The food is creative and tastes great, do give this place a try and pricing is reasonable.