Those looking for an elegant dining experience should look not further than Ingleside, A 5 minute stroll away from Maxwell MRT, we were blown away by the stylish decor, attentive service and, of course, impressive food, which was based around the techniques of fermentation, dry-ageing and wood-fire cooking.

For appetisers, the Hokkaido Scallops were fresh and were paired well with tangy fermented tomato dressing. The Grilled Asparagus was wonderfully crunchy with dollops of garlic aioli. The Truffle Pomme Puree was sinfully rich and not over seasoned, as with most truffle dishes.

For the mains, the dry-aged Wagyu Picanha was a bit rare than expected but still fared well with a markedly earthy taste and paired well with the aromatic banana shallots. The dry-aged Iberico Chuletaro was amazingly tender, with pickled mushrooms, charred corn brushed with beef garum, potato puree and marsala sauce punctuating the dish in sweet and sour notes.

The lemon and ginger spritzers made for a refreshing palate cleanser throughout our meal. The staff were also welcoming, attentive and even provided us with complimentary desserts to celebrate a birthday. Kudos to them!

Highly recommended for an intimate date night, or a fancy dinner out.