Oud Restaurant: Halal woodfire dining concept marks first anniversary with a smokin’ new menu

Let’s be honest — wood-fired dishes may no longer be the hottest culinary trend, but you can’t deny the charm of a good smoky dish done right. Oud Restaurant, a halal dining spot that’s been quietly holding court since September 2023, knows this game all too well.

It has just turned one and what better way to celebrate its first anniversary, than with a menu revamp that raises the heat?

This is the sixth menu iteration, since it opened just over a year ago. 

Why have there been so many menu updates in a span of just 13 months? Head chef Muhammad Shah Indra Bin Jasni (better known as chef Indra) explains that he attempts to keep his food offerings updated and exciting, thus encouraging diners to return to try new dishes.

For this revamp, he plays with citrus wood to bring those deep, punchy flavours into new dishes — especially into Oud’s signatures such as its Oud fries (S$15) and grilled octopus (S$26).

Nestled in a cosy space that seats 24 diners (and a few more, if you’re up for its al fresco section), a visit to Oud Restaurant isn’t just about dining — it’s about feasting. 

It serves up generous communal-style plates that encourage you to voraciously dig in with friends or family, ensuring no dish is left unturned.

And if you’re feeling fancy, its private chef service, which you can book for special occasions, allows you to tailor-make a menu to suit your guests’ whims. 

Let’s just say, it’s a good idea to come hungry, regardless of your party size.

Highlights from Oud Restaurant’s new menu

First, if you’ve never heard of Oud’s fries, then it’s about time you should. If you were hoping for a basket of the golden shoestring variety, prepare for a plot twist: The Oud fries (S$15 each) come in three tartare-topped variations — beef, salmon and tuna. 

Unlike your regular fries, these are crispy potato stacks, a la the viral thousand-layer potatoes.

Chef Indra calls them a “labour of love” and after tasting them, you’ll see why. 

Our pick? With its seven-day fermented chilli, the tuna tartare hits the perfect balance of spicy and tangy on that beautifully crispy base.

The dish that surprised us the most was the K.F.C. Krispy Fried Cauliflower (S$12). Yes, you read that right: A vegetable dish stealing the spotlight. Drenched in tempura batter and topped with mustard aioli, it was love at first bite.

Here’s a pro tip: Eat it fresh from the kitchen, it’s the best way to appreciate its crispy batter in all its glory.

When it comes to mains, the grilled octopus (S$26) made a lasting impression. Bathed in a smoky romesco sauce (made with woodfire-grilled bell peppers) with a drizzle of beef chorizo butter, it’s a plate that begs to be shared — but don’t be surprised if no one wants to because they want to have it for themselves.

Just when we thought the octopus dish couldn’t be topped, in came the pressed lamb belly (S$38). 

The octopus’ presentation might look clinical (imagine compressed lamb belly chunks), but the taste? Sublime. The glaze of chives, curry and sesame seeds also takes the gamey richness of the lamb to the next level.

Feeling indulgent? Pair the lamb with Oud’s potato gratin (S$14) — decadent, creamy and every bit worth the calories. 

We knew it was a crowd-favourite when we spotted the table next to us giving it the thumbs-up mid-bite, and digging into it, we could 100% see why.

The squid ink seafood paella (S$48), a menu signature, came with high expectations. Topped with fire-roasted prawns and octopus, it looked the part, however after a few spoonfuls, the saltiness crept up on us.

It’s rich, dark and intense — the kind of dish that feels like a commitment. While we love bold flavours, we needed some water to quell the savouriness of the dish. 

If you’re game, just be ready to share as the portion is massive (or just bring it home for round two).

To cap off the afternoon, Grandma’s banana cake (S$16) arrived, complete with housemade caramel sauce and vanilla ice cream. 

While it’s not actually the chef’s grandma’s recipe (though we’re sure somewhere out there someone’s grandma makes a similar version!), it delivers that same nostalgic comfort.

The cake is perfectly dense, but still moist, and the deep-fried banana skin adds a fun twist. It’s easy to see why this dessert has been on the menu since day one — it’s the kind of sweet ending that leaves you smiling.

Our final impression of Oud Restaurant’s new menu

Oud Restaurant may not reinvent the wheel with its wood-fired fare, even after six menu iterations, but it does offer consistent, bold flavours that hit the spot — most of the time. 

Whether you’re looking for a cosy date night or a catch-up with friends, this little spot delivers an experience as warm and smoky as the food it serves.

Just don’t forget to make a reservation; the space here fills up fast, whether it’s lunch or dinner.

This was an invited tasting.

For more food options, check out Fi Woodfire Thai, which also uses woodfire for its tantalising Thai dishes. Alternatively, read our interview with Tang Tea House’s founder.

Enjoy up to 50% off when you dine with GrabFood Dine Out.

Alternatively, you can also book a ride to Oud Restaurant on Kandahar Street.