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Introduction
Formerly located at Lavender Food Square. 'Old Bibik' Nasi Rendang follows a traditional recipe that uses manual blending of a variety of fresh ingredients and spices. The paste is then marinated into the meat and cooked for extended periods to ensure tender yet tasty meat. There are no preservatives or MSG added to ensure a quality food experience.
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Additional Information
For catering enquiries, please contact 97972842 or 98481140.
Opening Hours
Mon - Sun
12:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
RELATED ARTICLES
Full review:http://www.jacqsowhat.com/2015/07/old-bibiks-famous-peranakan-rendang.htmlThe idea behind Old Bibik now is to package traditional Nyonya dishes in a fast food concept at wallet friendly prices. Old Bibik's Peranakan Kitchen started out in 2012 as a food stall at the former Lavender Food Square, I'm sure some of us would know of. They have then expanded the menu to include traditional favorites such as the Ayam Buah Keluak, Udang Nenas Masak Lemak etc. No doubt the Beef Rendang was the highlight, braised beef is slow cooked for hours till tender in their special rempah sauce. The beef chunks were soft and tender, accompanied with the rich rempah sauce. It is also an ideal place for lunch with it's affordable lunch sets a5 $5 nett. Fellow muslim friends can find joy dining here too with a wide range of items.
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I am a rendang beef lover. After Sanur Indonesian Restaurant was closed, I could not find a good rendang beef that had tender beef meat and gravy well absorded into the meat. My friend had recommended to try this Old Bibik's Peranakan Kitchen ones. I ordered the Rendang Beef & Mutton set. I wanted to add vegetables to the set but was soldout for the day.Both rendang meats had a nice aroma of dark soya sauce, grated coconut, star aniseed and other spices. I really cannot differentiate between which was beef or mutton. The meat was well cooked until the gravy absorbed into the meat. The meat had a layer of fat, was tender and soft. It almost melted in my mouth.The chili tasted raw and very spicy. Too spicy and over powering for the enjoyment of food.Overall, the Rendang meat was very good but the meat serving portion was slightly small.
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The stall specializes in the traditional peranakan cooking and famous for its beef rendang.We were truly impressed with the beef rendang which was silky soft in the texture and the flavour was greatly enhanced by the salivating seasoning and hours of stewing work in the kitchen........... Read more: http://ieatandeat.com/old-bibik-rendang/
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Read more food reviews at http://thehungrybunnie.blogspot.comAlthough this is open and run by a couple of young Chinese fellas, this is really awesome. The Chicken and Beef Combo Set ($6) comprised a ginormous piece of chicken thigh and bite-sized morsels of red meat. The chicken was succulent, dripping with juices and intensely flavoured. This rendang was a lot nuttier and creamier than what we get elsewhere but possibly more delicious. The beef rendang had a more robust smoky, almost char-like essence to it, which complements the full-bodied quality of the fork-tender beef. This was exceptional and I can totally understand why the stall only sells this dish and no other. We added on some crunchy long beans ($0.50) lightly tossed with some dried shrimp hae bee hiam for fibre.
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Visit : http://www.dairycream.blogspot.sg/2013/05/old-bibik-nasi-rendang-lavender-food.html for Full Review and pics:I thought the Nasi Rendang from this stall called Old Bibik was sold by Malays or Peranakan auntie until I googled and found out that they were opened by two male Singaporean Chinese. The recipe of the stew comes from the grandmother of the young owners in their thirties, and thus the name Old Bibik. Their signature is beef rendang, but we went for beef and chicken combo set ($6.50). It comes with rice, wedge of omelette and papadum.The mildly sweet gravy of the rendang went well with the rice, and the flavors seemed to penetrate the beef better than chicken. The add-on peranakan stir-fry long beans for 50cents were cooked till the right degree. But still the star was the beef, which was so tender having been cooked for 2 hrs. Not too dry nor limp. My only quibble was the soggy papadum that had "leaked wind". Remember to ask for more Balachan chilli..they are simply SHIOK!
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