Ingleside

Tried Ingleside recently and really enjoyed the experience overall. The restaurant focuses heavily on fermentation and modern cooking techniques, but still manages to feel warm and approachable rather than overly formal.

⭐️ Highlight for me was definitely the Lamb Loin (4.5/5) with lacto-fermented blueberry bordelaise. The flavour combination sounded a bit strange at first, but it worked surprisingly well — tangy, slightly sweet, and really unique without overpowering the lamb. Probably not one for very picky eaters, but definitely worth trying if you enjoy more adventurous flavours.

Loved the ambience too — cosy, intimate, and thoughtfully designed. One cool detail was the shelves displaying their fermenting ingredients around the restaurant, which made the concept feel a lot more immersive.

Service was excellent throughout the night. Staff were friendly, attentive, and very knowledgeable about the dishes and ingredients without making things feel intimidating. Nice little touch at the end as well: they gave us chocolates to help with the lingering fermentation smell on our breath, and they were actually really good 😂

Overall, Ingleside feels like a very approachable modern fine dining spot that would work well for date nights, celebrations, or anyone looking to try something different from the usual dining experience. Would come back to explore more of the menu.

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.

One of the best steak places I’ve been to. The picanha and preso are two mains that I highly recommend. Everything I tried here was layered with flavours in every bite, even down to the miso butter I had with the sourdough appetiser. A big thank you to the attentive staff that tended to us the whole evening too!

A truly memorable dining experience with impressive use of wood fire cooking, dry ageing and fermentation throughout the meal. We especially loved the in-house Fermented Ginger Spritz and the Huitre de Céline N1 oysters with sake-ponzu jelly and shiso, which were bursting with umami flavours. The Wagyu Tartare was rich and deeply savoury, while the dry-aged Channel Rockfish stood out with its crispy exterior and tender flesh. Also thoroughly enjoyed the Tajima Wagyu Picanha—definitely a restaurant we would gladly return to again.

Had a good and pleasant experience here. I loved the meals I had, and the ambience was really nice as well. I would come again.

Good food and ambience! Service staff were really nice. Highly recommend the pork and steak