Ingleside Singapore

Ingleside Singapore Modern European Fine Dining
Wood fire. Dry-age. Ferments.
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01/10/2026

A new chapter unfolds at Ingleside.

Embers. Our latest tasting experience, bringing together the techniques that define our kitchen: open fire, fermentation and dry-ageing, with produce chosen at its peak.

Across each course, ingredients are transformed with intention. Ferments develop over time, fire brings depth and character, and every element is considered in its place on the plate.

Experience Embers at Ingleside. Reservations are now open via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6–11pm | Wed–Fri: 12–3pm, 6–11pm
Closed on Sunday and Monday

A first look at Embers.A considered progression from the first bite to the last, Embers unfolds through layers of flavou...
28/09/2026

A first look at Embers.

A considered progression from the first bite to the last, Embers unfolds through layers of flavour, texture and contrast.

Beginning with a curated Amuse-Bouche, the experience continues with Charred Horse Mackerel, Hen of the Woods and True North Wagyu Striploin MBS 8/9, before arriving at a delicate finish.

Each course offers a distinct expression of the Ingleside kitchen, thoughtfully composed as one complete tasting experience.

Experience Embers at Ingleside. Reservations are now open via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6–11pm | Wed–Fri: 12–3pm, 6–11pm
Closed on Sunday and Monday

A journey through France, one course and glass at a time 🍷On 21 October, join Ingleside and W**e Clique (**eclique ) for...
25/09/2026

A journey through France, one course and glass at a time 🍷

On 21 October, join Ingleside and W**e Clique (**eclique ) for Tour de France, a one-night w**e pairing dinner exploring French regions through food and w**e.

Discover exceptional growers and iconic French terroirs through a menu where every pour is chosen to complement its course. From the minerality of Sancerre to the creamy texture of Burgundy and the depth of the Rhône, each pairing meets Ingleside’s approach to fire, dry ageing and fermentation.

21 October 2026 | 7pm
$199++ per person

Places are limited. Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988

**edinner **eClique

22/09/2026

From preparation to the final plate, a closer look at the making of our Shoyu Koji Duck Heart.

Marinated in shoyu koji to build savoury depth, the duck heart is carefully cooked and paired with quail egg and pancetta, alongside a crisp chicken skin and squid ink cracker.

Finished with a chorizo foam, each element comes together through layers of richness, umami and texture.

Discover it as part of our refreshed Ă  la carte menu. Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday

The Torched Yuzu Ricotta Cheesecake pairs citrus-led freshness with brown butter oats, passionfruit gel and apricot veil...
18/09/2026

The Torched Yuzu Ricotta Cheesecake pairs citrus-led freshness with brown butter oats, passionfruit gel and apricot veil, complemented by brûléed figs and limoncello jelly.

Beef fat butterscotch brings a final savoury richness to balance the acidity and sweetness of the dish.

Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday

Clean, bright and delicately balanced.Our Hokkaido Scallops are kombu-cured to enhance their natural sweetness, compleme...
15/09/2026

Clean, bright and delicately balanced.

Our Hokkaido Scallops are kombu-cured to enhance their natural sweetness, complemented by pickled green apples, finger lime and herb oil. A lacto-fermented tomato dressing brings a subtle acidity and complexity to the plate.

Part of our refreshed Ă  la carte menu, available during dinner seatings. Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday

At Ingleside, Jana explores how familiar ingredients can take on new depth through fermentation. Black-eyed beans, red b...
10/09/2026

At Ingleside, Jana explores how familiar ingredients can take on new depth through fermentation. Black-eyed beans, red beans, green beans and yellow split peas each bring their own character to the house-made misos used throughout our dishes.

Even the brioche offcuts from our Truffle Toast find a second life, fermented for 16 weeks into the brioche miso mousse that returns to the finished dish.

A closer look at the ingredients behind Ingleside’s fermentation programme and how time can transform what might otherwise be overlooked.

Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6–11pm | Wed–Fri: 12–3pm, 6–11pm
Closed on Sunday and Monday

07/09/2026

A refined take on Iberico Presa.

Paired with black eyed pea miso butter, golden beet purée and beet tartare salad, the dish is finished with crispy herbs, 50 year old Pedro Ximénez vinegar reduction and a marsala sauce.

Discover it on our refreshed Ă  la carte menu, available during dinner.

Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday

Our Iberico Presa brings together richness, earthiness and acidity in a carefully balanced plate.Served with black-eyed ...
04/09/2026

Our Iberico Presa brings together richness, earthiness and acidity in a carefully balanced plate.

Served with black-eyed pea miso butter, golden beet purée and beet tartare salad, the dish is finished with crispy herbs, a 50-year-old Pedro Ximénez vinegar reduction and marsala sauce.

Available during dinner seatings on our refreshed Ă  la carte menu. Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday

Our Westholme MBS 6-7 Wagyu Picanha is prepared with a shio koji marinade before being carefully cooked over our open fi...
01/09/2026

Our Westholme MBS 6-7 Wagyu Picanha is prepared with a shio koji marinade before being carefully cooked over our open fire, allowing its fine marbling to develop a deep, savoury character while retaining its remarkable tenderness.

Served with slow-roasted banana shallot, each slice reflects Ingleside’s approach to fire-led cooking, bringing together exceptional produce, considered technique and depth of flavour.

Available on our new Ă  la carte menu. Reserve your table via the link in bio.

đź“Ť49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday

Address

49 Tras Street
Singapore
078988

Telephone

+6588394393

Website

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