I solo dined at Oud Restaurant because I saw their Instagram post about their Four Hands special menu. It was a degustation menu, a collab by Chef Imran who I had followed his account before (he teaches pasta making internationally too but you know, I prefer to eat instead of make it myself).
Honestly, I didn’t even know what was going to be on the menu, but considering it’s Chef Imran and Chef Shah Indra (Oud Restaurant), it can’t be wrong. So I clicked book for myself (cause my regular group were also doing some dining out of Singapore on the same day).
Sorry no jio cause I just wanted to go on my own. BWUAHAHAHAH.
I had always wanted to go to Oud but, you know, when?
Well apparently it was on 18 October 2025.
Look, I have seen a lot of mutuals following the restaurant’s insta account too. Fun fact, it’s Halal and yes, it’s meant to be high end service and all.
Here’s the degustation menu. Yes, it’s $98++. I looked at my bill, it’s $117.50 SGD in total. No, it’s not an every day kind of meal but it’s a definitely once in a while meal AND OH MEIN GOTT, IT WAS WORTH IT OK??
There are some places where you pay $5 for some chicken rice and you go, this ain’t even worth it and a waste of money and my calories. The price I paid… I guess is like 10 times McDo meals or something. I can live with not eating 10 McDo meals.
This whole menu was $117.50 and you can tell it was so good from service and especially to food. I mean, I could just say food already but the guys who were topping up my water and making sure I was all good, you gotta commend them too.
Yeah, my dudes. I actually pay for my meals and this isn’t some influencer collab nonsense, I just don’t say who I am either but I’m very sure once the chefs or staff read this, they’ll go “OHHHHHHHH”.
That or “Who was that?? I can’t remember” or “Siapa tu? Tak ingat” cause it was predominantly Malay anywho, hur hur.
If it’s your first time reading my reviews, sorry I ain’t your usual reviewer. I ain’t gonna be all this food is moist. BECAUSE WHAT THE HECK. GUYSSSS.
Their degustation menu was just for that occasion and this post is to commemorate the memories of it and appreciation for the craft.
Amin. (Amen.)
The Appetisers
Sambal & Keju - Sambal halia, kerabu belimbing, smoked cheddar (Chef Imran)
Fish & Chips - Line-caught hamachi ceviche, frosista caviar (Oud)
Bergedil Culurgiones - Spiced mash potatoes, chili-tomato chutney, coriander oil (Chef Imran)
Roti - Pizza fritta, charred eggplant, lamb kicap salai (Chef Imran)
Ok, I horked down the first appetiser which was the sambal & keju. That’s chilli ginger blend paste with cheese encased with a chip made out of the belimbing fruit and cheddar cheese.
It’s the one I pointed with an arrow cause it was such an explosion of flavour. Plus, the crunchy chip was so cromchy. Nyam, nyam. Ok, I managed to eat it in one mouthful but some of it dripped down my fingers which I classily wiped away on the napkin.
Shut up, I’m classy, ok.
Anyway, next is the fish & chips which is pretty much a yellow tail fish chopped up with a topping of that caviar. The ‘chips’ of it was a potato pavé as a based aka a slab of layered potatoes. Usually you’d put a ton of butter for that slab of layered potatoes but they didn’t because I realised, if they did, it would have overpowered the hamachi ceviche and the saltiness of the caviar. So this was a good balance.
The epok-epok looking thing with the red sauce on it is a pasta!! We toned down after the first flavour explosion cause you can’t have a rollercoaster ride without a down cause we’re going up later. This was a more ‘neutral’ but still flavourful tasting pasta filled with potatoes and that sauce, it’s actually pretty memorable cause of how well the texture of it is when you bite into it. The pasta itself isn’t too thick or thin and those who can’t eat spicy, I know this one is a definite fav too.
Oklah, I give you technical terms, the bergedil culurgiones, this shape is actually Sardinian but isn’t it interesting how many dumpling shapes are similar to each other around the world?
Then there’s the roti which is Malay for bread. But it’s not just bread, it’s a pizza fritta where you technically deep fry it but I’m ???!?!?!?!? Cause it is indeed crispy outside and soft inside BUT HOW IS IT not oily tasting? Eggplant with lamb slices upon it, ok yes. You would be surprised too cause the lamb slices aren’t gamey and it was easy to bite into.
Fire-grilled tiger prawns - Black garlic aioli, garlic chips (Oud)
I like to follow the order of the menu so next up was the fire-grilled prawns and it was crisped up so good. I know it says black garlic aioli with the chips but there’s some chillies action in there isn’t it? It was spicy and so good to dig your knife into to cut it up into pieces.
Burrata - Grilled broccolini, chilli oil (Oud)
Next time I’m buying burrata from the supermarket, I know that I can pair it with my Lao Gan Ma instead of the usual olive oil with sprinkles of salt. The grilled broccolini wasn’t too hard yet not too soft? Please, it was grilled nicely so that it tasted well with the cheese too.
Mains
Ayam Panggang - buah kranji & tepus marinade, sauce vierge ala nusantara, salad of Borneo herbs (Chef Imran)
This grilled chicken had a sauce, marinade and a salad collected (?) from Nusantara. It was so light? You might see it looked like the sauce was ‘oily’ but it was anything but! Ok, now you can count it, I will say it was moist and not dry and cooked all the way through. Just, hello, how is it possible to taste so light yet there is a flavour to it.
Plus, you can’t get these herbs or fruits that easily in Singapore.
FYI, if you ever see ulam or herbs/salads from Nusantara region, please do try.
Braised Angus beef shortribs - pumpkin puree, beef jus, grilled baby leeks (Oud)
You can’t forget Oud restaurant’s Main dish too. And… Wow. It’s good that I really did go with the menu order because this was so fatty and soft with that lingering intensity.
I screamed in my mind because not a lot of places can you actually CUT THROUGH A FREAKING BEEF SHORTRIB WITH JUST the SIDE OF YOUR FORK?!?!?! If I had a spoon, it would be the same thing!
I’ve only seen that in Michelin restaurants on youtube and to have a Halal restaurant being able to cook such a main entree. I will just lie on the floor.
I checked their main menu because this is still by the main restaurant’s chefs and it’s not there… I mean, it was a hope even though I know this Four Hands menu is a collab for both chefs’ to do something that’s not on the usual menu anyway.
Creys.
It was beautiful.
Desserts
Turon - Cheese & banana springroll, guava syrup, gula apong ice-cream (Chef Imran)
After metaphorically crying over how good the mains were, it was time for dessert. I scooped one side just to taste the banana ice cream part first. It was very sweet but I knew it was supposed to be eaten in a combination with the gula apong ice cream (a certain brown type sugar from the Nipah plant if I want to translate it to you guys).
And this is where I mentally slapped myself because slapping myself in the restaurant would be concerning but the taste felt like it.
You know by the time the mains ended (aka I ate it all, hur hur), something sweet was a good ending.
The crunchy springroll cut into strips with the cheese provided a good texture as you scoop into the ice cream with a spoon.
OH! I wanted to also say, you know it’s a ‘high end restaurant’ when the staff are attentive and the chefs know the timing of the desserts to serve. There are places where you know the ice cream is overly frozen or too melted (??) but this was served at the correct temperature for smoothness and yet cold enough to be considered a treat and to hold its shape.
Lemon Tart - deconstructed lemon tart, mint sorbet (Oud)
After all that sweetness, this deconstructed lemon tart by Oud did the trick. The mint sorbet slapped me awake again as it refreshed my palate.
As I had my last bite, I thought, that was really smart. The whole menu was really smart on how the intensity or tastes went. It truly was a collaboration as it was so cohesive to one another.
And for those who think atas places with degustation menus won’t fill you up, HELLO NO. This was so filling, omg. They will feed you properly and you will need to take a walk after the meal.
Should you go to Oud Restaurant if you can afford it?
Heck yes.
