Helmed by Chef Leong Khai Git, this unpretentious open concept restaurant serves off-cuts and creatively reimagined sharing dishes.
An unpretentious restaurant serving up off-cuts and genre-defying dishes like beef rendang poutine and beef marrow with teriyaki sauce, chef Leong Khai Git creates reinterpretations with these hearty ingredients. Expect lots of bold flavors that are complex, umami-heavy and playful. This Duxton arrival is also great for some light bites and wine.
The buzz: Although not well known to the wider public, every food critic we’ve spoken to is mad about new Duxton arrival Dibs, an unpretentious restaurant serving up off-cuts and genre-defying dishes by chef Leong Khai Git.
The vibe: Sure, there’s bare concrete and unpolished dark wood everywhere, and the menus come on clipboards, but the space feels a lot more like a friendly diner than the latest hip hangout. There’s also a spacious bar upstairs.
The food: “Not for light eaters,” says Leong. Nor is it for the conservative. Happily, the menu undersells the creativity of the food. Veal marrow ($15) is amply topped with bonito; the chicken main ($25) turns out to be a (maybe a little too) clever take on chicken rice; the pork cheek ($28) comes tonkatsu-style on a bed of bright green pea puree. Leong really doesn’t half-ass it with his food. Flavors are bold and umami-heavy, yet complex. We think no dish showcases his flair better than the blistered Brussels sprouts ($10), which is sweet, nutty, salty, calamansi-tangy and jalapeno-kicky all at once.
The drinks: There’s a small selection of wines ($12/glass) and beers ($14), but skip these: The pan-Asian flavors here pair best with their flavored umeshus ($8). The Dibs team are self-confessed sake addicts, so their sake selection (from $40/bottle) is solid as well.
Why you’ll be back: Like us, because you’re hooked on Dibs’ playful plates. Plus—and here’s where the lack of self-promotion works in their favor—you’ll feel like an insider in the foodie circle.