OUD Restaurant marks its first anniversary, continuing to delight Singaporeans with its flaming brand of halal, fun, and contemporary wood-fired cuisine.
To celebrate the occasion, OUD introduces a refreshed menu filled with exciting all-new woodfire-grilled specialties, while retaining a few fan-favorite signatures. Every new creation is grilled over specialty citrus wood, imbuing each dish with a sweet, smoky fragrance. Staying true to OUD’s ethos, everything is crafted in-house, from the soups and sauces to the desserts, ensuring a dining experience that’s uniquely OUD.
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From left to right: OUD Fries & Firegrill beef shortplate
OUD Restaurant welcomes all fans of wood-fired cuisine to its spacious home that comfortably seats 24 indoors and 14 outdoors. Designed for communal dining anchored around an open kitchen, the space creates intimate interactive moments with the chef. Those seeking to enjoy OUD in the comforts of their own home may opt for the restaurant’s private bespoke dining feature, available upon request. A private chef is available for hire to customize menus specifically for any dining needs for truly memorable occasions.
OUD’s New Fiery Menu
Indulge in a medley of curated delights as OUD introduces an eye catching line up to commemorate its first anniversary.
Begin with the Caviar Cornets ($11 per piece, minimum 2 pieces), where crispy petite cornets of cream cheese are topped with prized caviar to lend the prized oceanic sweetness to the brine of the cheese. Equally indulgent is the Lobster Toast ($10 per piece, minimum 2 pieces) that spreads on generous minced lobster on crispy toast for a refined version of a lobster roll. For a taste of OUD’s signature citrus wood, the Fire-Grill Unagi ($10 per piece, minimum 2 pieces) promises delicate bites of unagi glazed in a delectable barbecue sauce tinged with smokiness. Not to be missed, OUD Fries bring crispy potato fingers topped with a myriad of add-ons, choose between Beef Tartare ($5), Salmon Tartare ($5.50), or Tuna Tartare ($6) or opt for all of them for $15. Additionally, there is also the option to add on a decadent dollop of Caviar for $10.
From left to right: Grilled Octopus & Squid Ink Seafood Paella
Fresh off the grill, the Atlantic Miso Cod Fish ($38) serves up a buttery fillet of cod first marinated in miso before roasted in corn husk for added herbaceous fragrance. Bolder flavours captivate with the Pressed Lamb Belly ($38) a prime cut of lamb belly flavoured with a glaze of chives, curry, and sesame seeds, meticulously grilled to tender perfection.
The accompany signatures items such as Squid Ink Seafood Paella ($48) where crispy flat grilled rice is embellished with fire roasted prawns and octopus as well as Firecoal Chicken Parmigiana ($36) doused in roasted tomato sauce, topped with Emmental cheese and finished off with creamy burratina.
Meat lovers rejoice! Beef is not amiss with options of Argentinian Ribeye ($40), served with a choice of truffle or peppercorn sauce, Australian Beef Cheek ($42) complete with creamy polenta, fire-roasted vegetables and beef jus, and Firegrill Beef Shortplate ($88) served with beef jus infused with curry leaves. Go the full mile with satisfaction and satiation with a Wagyu Striploin ($68) accompanied by parsnip puree and Bordelaise sauce or Australian Wagyu Tomahawk MB4/5 ($245 for 1.2kg).
Adding to the feast are sides aplenty – choose from Oudfire Mushrooms ($16), Potato Gratin ($14), Onion Rings ($12), or Honey-Roasted Baby Carrots ($12).
From left to right: Karak Teh Tarik Ice Cream & Mango
Concluding the culinary odyssey on the sweetest of notes, dessert brings treats of vibrant local touches like the Karak Teh Tarik Ice Cream ($18) a fragrant scoop of milk tea ice cream with homemade waffle cone and honey espuma and Grandma’s Banana Cake ($16) topped with vanilla ice cream and caramel sauce. Other options include Ice Cream Sandwich ($14) of burnt butter cookies setting the stage for Raspberry Ripple Ice Cream as well as Mango Sorbet ($18) finished with finger lime and fresh honey mangoes.
Cool Sips To Put Out the Heat
Pair the meal with thirst-quenchers that range from fun mocktails to non-alcoholic wines.
Mocktails that will get spirits high include the Pink Lady ($12), Mango & Lime Daiquiri ($14), and Lychee Lagoon ($12). Non-alcoholic concoctions ($14 a glass, $80 a bottle) bring flavours of Salted Raspberry & Chamomile, Toasted Cinnamon & Yuzu, Lemon Marmalade & Hibiscus as well as Torched Apple & Oolong.
There are also classic soft drinks, artisanal teas, and free-flow of Purezza water offered still or sparkling.
Helmed by Michelin-starred trained Indra and Ridz
Muhd Shah Indra Jasni, or Indra as he likes to be called, was first introduced to the high-stakes and high-pressure kitchens of fine dining at 2 Michelin-starred Saint Pierre Singapore. A stint at DB Bistro after that was where he learnt to make proper burgers before he booked a one-way ticket to France to study at prestigious Institute of Paul Bocuse in Lyon and landed a job at 2 Michelin-starred La Pyramide. He continued to pursue his dreams in Dubai at the restaurant Zengo. Before coming back to Singapore, after his mother suffered from a stroke leaving her bed-ridden. It was then where he met Ridz, with whom he got incredibly well along and shared the same dream of starting something of their own.
Mohd Ridzuan Ayob, or simply Ridz, is a Singapore Hotel and Tourism Education Centre (SHATEC) graduate who learnt the hardest tools of the trade at 1 Michelin-starred Terra Tokyo Italian in Singapore. Among his proudest moments as a chef belongs to the time the restaurant received its first star – with him as part of the team who helped it earn the honour. Long nights and hard work are nothing new to Ridz, who has dreamt of being a chef since being inspired by a cartoon he saw as a child at the age of six. He started from the bottom and worked his way up with many burns and singes, both physical and emotional, along the way.
Address: 48 Kandahar St, Singapore 198899
Instagram: @oudrestaurant.sg
Facebook: @OudRestaurantSingapore
Website: https://www.oudrestaurant.sg/
For reservations: https://www.sevenrooms.com/reservations/oudrestaurant
