Ingleside

Ingleside does a great job of bringing together interesting techniques without making the dishes feel overly complicated.

The shio koji-marinated Tajima Wagyu Picanha had a deep, well-rounded flavour, complemented by the slow-roasted banana shallot. The two-day dry-aged Channel Rockfish was especially impressive, with a clean texture and layers of umami from the roasted chicken garum, herb and anchovy sauce.

The sourdough and miso fermented butter set the tone nicely at the start of the meal, while the lemon ginger spritz provided a bright and refreshing balance throughout. A creative and well-executed dining experience.

Visited Ingleside for lunch with my sister and had such a great experience. The staff were friendly and took the time to explain the restaurant’s fermentation concept, which made us appreciate the dishes even more. My favourite starter was definitely the roasted cauliflower soup—it was so good I wanted to lick the plate clean (but the restaurant was way too classy for that 😂). The wagyu tartare was my favourite main and was beautifully prepared. Would love to come back to try more of the menu!

A fantastic meal at Ingleside! The Heirloom Tomatoes were fresh, vibrant, and full of natural sweetness, while the Wagyu Tartare was rich, silky, and perfectly seasoned. Great flavours, beautiful presentation, and warm service made for a wonderful dining experience. Highly recommended!

service was super attentive and took good care of us throughout the evening. the fresh french oysters and atlantic octopus were great ◡̈ we were also thoroughly impressed with the deconstructed lemon meringue tart!

great place for a slow, romantic evening. also really appreciated the staff explaining every dish and its process. the attention to detail really sets this dinner apart!

Went to Ingleside for lunch with my sister. The atmosphere is super classy and the staff are all so knowledgeable about their fermentation concept!

We had the Oyster & Mushrooms and Roasted Cauliflower Soup for the entrees, and for the mains we had Grilled Octopus and Wagyu Tartare!

I never had garum and am surprised to find that an establishment in Singapore incorporates it into their dishes.

The Grilled Octopus paired well with garum sauce underneath, and me and my sister enjoyed the Wagyu Tartare with a hint of sourness from the vinegar.

Came to Ingleside with pretty high expectations because of the hype around their woodfire and fermentation concept, and they definitely delivered.

The French Oysters are a great way to start—super clean, and the smoked kelp vinegar gives a nice sharp bite. The absolute must-order is the Wagyu Tartare. It’s served in a split bone marrow bone, and they mix the beef with coffee shoyu and chicken garum. It’s rich, savory, and incredibly satisfying without feeling too heavy.

For mains, the dry-aged Channel Rockfish had the perfect smoky, crispy skin while staying super juicy inside, topped with a punchy herb-anchovy sauce. The Tajima Wagyu Steak was perfectly medium-rare, served simply with sea salt and a sweet roasted shallot. Oh, and don't sleep on the Charred Caulilini side dish—that red bean miso butter is addictive. Definitely a spot for serious food lovers.