K-BBQ

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.

If you’re looking for a K-BBQ spot in Duxton that swaps the usual "smoky mess" for a classy, cafe-like vibe, The House · CHUNG DAM is a solid find. Just a 6-min walk from Tanjong Pagar MRT, it’s perfect for a polished dinner date or a chill catch-up with friends.

We went for the Pork Belly (160g), Thinly Sliced Beef, and the Chicken-Green Onion Jeon. The meats were juicy and plump, expertly charcoal-grilled by the attentive staff.

Tip: Ask the staff to leave the meat on the grill a little longer—getting those edges extra crispy makes a world of difference!

The "Must-Orders"
Pickled Squid Banchan: This stole the show. It’s flavorful, not too spicy, and hits that perfect sweet-salty-acidic balance with a lovely chewy texture.

Mini Cold Buckwheat Noodles: Don’t skip this! The springy noodles and broth are elevated by thin beef jeon slices, pickled radish, and a super sweet, fragrant pear that adds a beautiful floral note to the dish.

The Experience
What I loved was the versatility of the wraps. They provide fresh lettuce and perilla leaves, along with refillable wasabi, curry powder, salt, and ssamjang. It lets you play around with different flavor pairings so every bite feels fresh.

Note: We had a reservation for a Thursday night and were seated immediately. Though we initially worried about the portion sizes, we left incredibly full and even had to takeaway the leftover Jeon.

Verdict: 10/10 for service and food quality. Very beginner-friendly!