A family-operated concept blending Asian and Western flavours has recently opened its doors in South Calgary. IBU – which translates to “Mother” in Indonesian – is the second and latest culinary endeavour of father-son duo Jeff and Joel Matthews.
It follows the success of their first restaurant, Expatasia, which was the first opportunity to demonstrate their cooking to Calgary. Jeff and Joel’s approach to food is deeply personal and unique; they marry the vibrant spices of traditional Asian cooking with the familiarity and comfort of Western ingredients.
The decision to incorporate Asian flavours was not out of the blue. Jeff and Joel have spent a combined 30 years living and cooking in Asia, but have never lost their connection to home. The chef-driven menu behind Expatasia (now elevated with IBU) reflects their long culinary journey and celebrates an embracement of Eastern and Western cultures.
Jeff Matthews also attributes the creation of IBU to Joel’s mother, Ibu Joan.
“[Joan] was effectively known throughout all the kids’ lives. This restaurant is dedicated to her…”
With a proven concept under their belts, Jeff and Joel are now ready to showcase an elevated, chef-driven menu in their own space featuring 65 seats, a fire table, and an upscale lounge. For IBU, they’ve also developed complementary cocktail, beer, and wine list featuring both international and local offerings.
IBU Hosts Media Night in South Calgary
Just days before the grand opening on November 2, guests were invited to be among the first to experience IBU’s new menu, designed by Chef Joel, and to enjoy personal tours of the newly renovated space.
Guests were first guided into the spacious dining room, which features long rows of seating, an open kitchen, and warm, ambient lighting that creates a welcoming and relaxed atmosphere — made even more pleasant by the friendliness of the staff.
The evening began with a brief history of everything that led to IBU: Jeff and Joel’s years in Asia and their love of Asian cuisine, their idea to blend Eastern and Western flavours, and IBU’s linguistic and thematic connection to the word mother.
“Calgarians will see a feminine side that comes out in everything at IBU – from the interior design to the genuine care and hospitality of our staff…” – Jeff Matthews
The menu was presented in three parts: Starters, Main Plates, and Desserts.
The starters included Beets with Feta and Yellow Curry Velouté, Tiger Cauliflower with Tiger Aioli, and Salmon Crudo with Truffle and Cilantro.
From the beginning, each dish was a feast for the eyes. Vivid, contrasting colours and dynamic arrangements made every plate pop. The flavours were equally impressive: bold spices and fresh ingredients balanced beautifully to create profiles that were sweet, savoury, and delightfully acidic.
The Tiger Cauliflower was crispy and coated in a subtly sweet, decadent sauce reminiscent of Korean fried chicken… yet completely vegetarian. The batter was light and savoury, like a traditional tempura.
The Salmon Crudo was one of the most eye-catching dishes of the night. Thin slices of fresh fish were topped with vibrant microgreens and edible flowers. The salmon was rich and buttery, while the black truffle added a hint of umami. The dish was perfectly rounded out with a touch of acidity.
The main plates featured two offerings: Seared Garlic Chicken and Black Cod with Miso Butter and Cauliflower Purée.
The garlic sauce accompanying the chicken brimmed with tangy, savoury flavours. And of course, plenty of garlic. It was practically addictive. Fortunately, guests were given a small jar to take home (we’ve already used ours to elevate a homemade halibut recipe).
The Black Cod had me exclaiming to the people across the table, “This is good.” The fish was perfectly cooked, melting like butter with each bite. The dish was simple enough not to overpower its delicate protein, with a marinade that added subtle notes of umami and sweetness.
The grand finale was a Chocolate Ganache Cheesecake and Matcha (Crème) Brulle. Everyone at our table was raving over the cheesecake’s crust, which crumbled effortlessly and had the toasty, mildly spiced flavour of a graham cracker.
The Matcha Brulle had a dusting of bright-green matcha over a caramelised layer – it was almost too beautiful to crack open. But we’re happy we did.
Each plate was distinct in its own way, yet all shared a consistent theme: vibrant, Asian-inspired recipes elevated with a contemporary touch. By the end of the night, it was clear that Chef Joel’s menu reflects a harmonic and cohesive vision.
And together with his father, Joel shares a genuine passion for sharing the food they love with Calgarians. I can’t wait to be back for more.
IBU is now open for walk-ins and reservations in South Calgary, near Marda Loop.
