The first thing I noticed wasn't a dish. It was the smell.
Woodsmoke, faint and warm, drifting out toward the street before I'd even stepped inside. On a quiet stretch of Kandahar Street, tucked among the shophouses near Kampong Glam, that smell pulls at something old in you. It says: someone is cooking with fire here, the slow way, and importantly, in a halal manner.
I came curious. I'm always a little wary of places that lean on concept. But Oud earned my attention before I'd sat down.
What Oud Restaurant Is: A Refreshed Menu Featuring Fire-Grilled Delights
Oud is a Muslim-owned restaurant at 48 Kandahar Street, co-founded by Head Chef Indra and Head Chef Ridz. If those names ring a bell, it's because they're the same hands behind Burgs by Project Warung. Here, they've moved into different territory.
The kitchen cooks over open-fire wood. That's the heart of it. Wood-fire cooking is at the heart of the restaurant, with many dishes built around grilling, roasting and smoke. They call it contemporary fun cuisine, drawing from culinary styles around the world, and the refreshed menu leans into that freedom without losing its footing.
It's a place that trusts fire to do a lot of the talking. I like that kind of confidence.
Walking In: First Impressions and the Perfect Balance of Atmosphere and Presentation
The room is warmer than I expected. Not showy. Just comfortable, with the kind of lighting that makes people lean in a little closer over the table.
The open-concept kitchen is the centrepiece, and it should be. You get a front-row seat to the chefs working, chopping, searing, plating with a quiet focus. There's something grounding about watching your meal come together, the flare of the grill, the steady hands. It turns the dining experience into a slow kind of theatre, though nobody's performing for you. They're just doing the work.
There's indoor seating and an alfresco stretch too, if you'd rather eat under the evening sun. I'd take the counter view of the kitchen, myself. But I understand the pull of a table outside on a cooler night.
The Menu, Broadly: From Squid Ink Seafood Paella to Fire Grill Unagi
The current menu offers both an Argentinian Striploin at S$38 and a Wagyu Striploin MB6/7 at S$88.
The menu reads like a group of people who genuinely enjoy cooking. It moves across global influences without feeling scattered, and the open flame ties it all together.
You'll find sharing plates, hearty mains, pasta done with intention, and standout dishes like the Wood-Fried Squid Ink Frutti di Mare (S$26), a savoury, marinated masterpiece that captures the freshness of the sea. Wood-Fired Lamb Shoulder (S$38) offers a perfect balance of smoky and richness flavors, while Atlantic Miso Cod Fish (S$39) also features prominently, showcasing a delicate umami taste.
The current lunch menu includes Garlic Fries, a simple yet addictive side. For pasta lovers, Beef Cheek Rigatoni (S$26) and Mushroom Risotto (S$20) are thoughtfully prepared, hearty options that complement the fire-grilled mains.
For a side, the current menu lists Garlic Fries at S$11. Older OUD menus featured items such as Caviar Cornets, OUD Fries and Pressed Lamb Belly, but these should not be presented as guaranteed current offerings.
Let me walk you through the dishes that stayed with me.
The Dishes Worth Slowing Down For: From Beef Tartare to Refreshing Mango Sorbet
Start with the Crispy Fried Cauliflower, cheekily shortened to K.F.C. on the menu. It's the one people keep talking about, and I understand why. The texture is the trick here, properly crisp on the outside, tender within, carried by a spice blend that doesn't taste like anywhere else. It's the dish I'd order again without thinking.
The Wagyu Striploin is still available on the current menu at S$88, alongside a S$38 Argentinian Striploin. The smoke settles into the meat, and it arrives tender enough to give way easily, rich without tipping into heaviness. A striploin done over wood tastes different. You notice it in the first bite.
Grilled Chicken Thigh with Aji Verde Sauce (S$11.90) is the underrated one, I think. The current weekday lunch menu pairs the grilled chicken thigh with Aji Verde, a Peruvian-style green sauce. Charred Corn Salsa is also available separately on the lunch menu. Juicy, tender, a little bit alive with flavour. It's the dish I'd steer a first-timer toward if they wanted to understand what this kitchen is about.
The current à la carte menu includes Beef Cheek Rigatoni and Mushroom Risotto, while the latest official weekday lunch menu has a separate selection of mains. Nothing loud about it. Just the kind of plate you keep returning your fork to while you're deep in conversation with friends.
The current 'One of Each' serves beef, salmon and tuna tartare on patatas bravas, both prepared with precision that adds a smoky depth, and the salmon tartare which bursts with freshness.
The current Grilled Octopus (S$26) is served with romesco sauce and beef chorizo butter, is a standout savoury dish that showcases the kitchen's skill with octopus and fire.
On the older menu, the Mango dessert paired mango sorbet with finger lime and fresh honey mango is the perfect light finish, balancing sweetness and acidity with the passion of ripe mango.
The Service
Service here has a warmth that feels genuine rather than rehearsed.
From what I've gathered, and what I sensed in the room, the team takes time to explain the dishes, walking you through what's on the plate and how it was cooked. There's an attentiveness to it, a willingness to accommodate. One diner spoke about last-minute changes to a booking being handled without fuss, tables rearranged, needs quietly met.
That kind of care matters more than polish. I'd rather be looked after by people who mean it than dazzled by people going through the motions.
Practical Things to Know: Visit Oud for Your First Anniversary or Any Occasion
Oud sits at 48 Kandahar Street, Singapore 198899, an easy walk from either Bugis or Nicoll Highway MRT. The nearest bus stop is opposite Plaza Park Royal, and there's street parking if you're driving.
Opening hours run Monday to Thursday, lunch from 11:30am to 3pm and dinner from 6pm to 10pm. On Friday to Sunday and public holidays, lunch stays 11:30am to 3pm, and dinner opens a little earlier at 5pm through to 10pm. Last orders land about half an hour before close, so give yourself room.
You can book a table or reach them at +65 9727 3048 (tel:+6597273048). I'd reserve, especially for dinner on a Fri night or weekends. A place cooking this way tends to fill up.
This spot is ideal for celebrating your first anniversary or any special occasion, like in October, where the passion for fire and flavour shines through every dish.
FAQ
Is Oud Restaurant halal?
Oud is a Muslim-owned restaurant, co-founded by Head Chef Indra and Head Chef Ridz, serving contemporary cuisine cooked over open-fire wood. Muslim diners can eat with an easy heart here.
What are the must-order dishes at Oud Restaurant?
Current menu options include K.F.C., the One of Each tartare trio, Grilled Octopus with romesco sauce and beef chorizo butter, Wood-Fired Squid Ink Frutti di Mare, Atlantic Miso Cod Fish, Wood-Fired Lamb Shoulder and Wagyu Striploin MB6/7. The weekday lunch menu separately includes Grilled Chicken Thigh with Aji Verde Sauce
Where is Oud Restaurant and how do I get there?
It's at 48 Kandahar Street, Singapore 198899, a short walk from Bugis or Nicoll Highway MRT. Dinner starts at 6pm on weekdays and 5pm on weekends and public holidays. To book, call +65 9727 3048 (tel:+6597273048).
The Verdict
I went in wary of concept, and I left thinking about the smoke.
Oud isn't trying to be the loudest room on Kandahar Street. It's a restaurant built around fire, run by two chefs who clearly love what they do, serving food that feels considered without feeling precious.
Come here with friends you like. Order the sharing plates, let the grill do its work, and take a table where you can watch the kitchen. It's the kind of meal that fills more than your stomach.
Bring someone who'll fight you for the last piece of that cauliflower. You'll need the backup.
Don't forget to snap some photos to remember your visit, the kitchen's fire and the vibrant dishes make for great memories. The menu plays with contrasting textures and rich sauces, while the wood-fire cooking gives many dishes their distinctive character.
Many plates are topped with fresh herbs or sauces, perfectly coated to enhance each bite. These highlights make Oud Restaurant a top choice for those seeking a unique dining experience on Kandahar Street.
