OUD Restaurant: A Surprise Culinary Find in Kampong Glam Enclave

OUD Restaurant, a halal eatery in Singapore’s Kampong Glam area, recently celebrated its first anniversary by unveiling a refreshed menu. However, I did not know of its existence until recently and despite the fact that I live just a five minutes’ drive away.

Known for its contemporary wood-fired dishes, the restaurant prides itself on a culinary approach blending local flavours and techniques. With everything made in-house—from soups and sauces to desserts—OUD aims to offer a comprehensive, fiery dining experience.

Ambience and Service

Located on Kandahar Street, OUD’s warm, wood-centric interior provides a communal vibe ideal for sharing plates with friends or family. The open kitchen layout allows diners to witness the chefs’ expertise, with the fiery grill adding a touch of drama to the dining experience. I was there on a night before a public holiday and boy, was the restaurant bustling.

I initially did not have a good start at the restaurant, having arrived to find my name not on the reservation list. I was actually prepared to leave the restaurant to seek a meal somewhere else. However, kudos to the service team for quick recovery. The staff eventually got a table for me and was sincerely apologetic about the incident.

Appetisers: A Mixed Start

The appetisers at OUD set the stage with mostly hits and a few misses. The Caviar Cornets (S$11 per piece) were a delightful opener, embodying luxury in a small, crispy package. Each bite brought together the creaminess of cheese and the oceanic pop of caviar, making for a refined start. Equally appealing was the Fire Grill Unagi (S$10 per piece)—smoky and tender with a tangy barbecue glaze, perfectly embodying OUD’s signature wood-fired touch. To be honest, I was not expecting to find such refined – and good tasting, at that – appetisers at a cosy restaurant in Kampong Glam.

The K.F.C. (which stands for Krispy Fried Cauliflower) (S$12) fell short of its promise of crispiness. But what it lacked in crispiness was made up for by the flavourful seasoning. After the first bite, it morphed into an addictive snack, and I found myself reaching for another bite, then another—proof that taste can sometimes win over texture.

When we first saw the menu, we expected the OUD Fries (S$15 for one of each; beef S$5, tuna S$6, salmon S$5.50) to be regular french fries. As it turned out, they are actually layers of potato in avocado mousse and a sprinkling of spices. There are options to add more different tartare toppings such as beef, tuna and salmon. We tried all three but unfortunately, only the salmon seemed to complement the crispy potatoes, while the beef felt too heavy and the tuna too bland. This dish, although creative, didn’t quite come together as I’d hoped.

Lastly, the Grilled Octopus (S$26) left a rubbery aftertaste that detracted from its smoky aroma. Octopus can be a challenging protein to perfect, and, unfortunately, it seemed like this time, it was on the tougher side, lacking the tenderness that usually wins hearts.

Mains: A Glimpse of Potential

Among the mains, the Atlantic Miso Cod (S$38) was a pleasant surprise. It’s not every day you come across a halal restaurant serving a buttery cod fillet marinated in miso—a fusion that worked surprisingly well. Wrapped in corn husk, the cod was delicate and infused with subtle herbaceous notes. This dish showcased the versatility of OUD’s chefs, especially in a restaurant set within the culturally rich Kampong Glam.

On the other hand, the Pressed Lamb Belly (S$38) didn’t quite hit the mark for me. While the concept of tender lamb belly paired with chives and curry was intriguing, the flavours seemed to clash, lacking the harmony that would make this a memorable main.

Sometimes, it’s the smaller dishes that leave the strongest impressions, and that was certainly true with the OUDfire Mushrooms (S$16). These mushrooms carried a wonderful smokiness, courtesy of the wood-fired grill, and had an earthy depth that complemented the rest of the meal. It’s a dish that doesn’t demand attention but is a pleasant surprise for the palate, especially for mushroom lovers.

By the time dessert arrived, I was ready for something refreshing, and the Mango Sorbet (S$18) delivered exactly that. This simple yet vibrant dessert captured the essence of ripe mangoes with a hint of finger lime and honey. Each spoonful was a cooling balm to the heavier flavours that came before, providing a satisfying, sweet end to the meal.

OUD Restaurant certainly has its strengths—the smoky, wood-fired flavours and well-executed cod being standout examples. However, there were a few dishes that didn’t quite meet expectations, such as the rubbery octopus and the overly ambitious OUD Fries. Still, OUD’s passion for local flavours and halal dining shines through in the creativity and effort invested in each dish.

With its ambitious menu and fiery presentations, OUD has certainly set itself apart in the Kampong Glam area. For those who enjoy exploring modern halal cuisine with a twist, OUD offers a unique experience, though there is room for fine-tuning some dishes. Nonetheless, the restaurant’s commitment to innovation and in-house preparation of every item showcases a promising future.

OUD Restaurant 
48 Kandahar Street
Singapore 198899
Tel: +65 9727 3048

Opening hours: Daily – 11.30am to 3pm and 6pm to 11pm except for Friday – 5pm to 11pm