Had dinner at Ingleside recently and really enjoyed the experience. It’s modern fine dining in Singapore with a strong focus on fermentation, wood-fire cooking, and thoughtful ingredient-driven dishes — but still very approachable even if you’re not a regular fine dining diner.

The Fermented Ginger Spritz was a great start — refreshing with a sweet-salty-ginger profile that was surprisingly addictive.

We had the Sourdough with Miso Fermented Butter, which was rich, umami-heavy and really memorable (a bit intense at first, but grows on you quickly).

The clear standout was the Tajima Wagyu Picanha (5/5) — perfectly medium rare, incredibly tender, and elevated nicely by the shio koji marinade. Easily the must-order dish.

The Lamb Loin (4/5) was also interesting, especially with the lacto-fermented blueberry bordelaise sauce — unusual but it worked well and added a nice tangy contrast.

Side highlight was the Truffle Pomme Purée (5/5) — extremely smooth, rich, and comforting. Definitely one of those dishes you keep going back to.

Service was excellent throughout — staff were attentive, knowledgeable, and genuinely passionate about the food, especially when explaining the fermentation elements, which made the experience more engaging without feeling intimidating.

Overall, Ingleside feels like a great “entry point” into modern fine dining. It’s refined but not stuffy, and works well for date nights or small celebrations. Reservations are recommended as it can get busy.

Would happily return to try more of the menu.