Where age-old techniques meet modern European cuisine, Ingleside has a new and refreshed menu to entice diners. Helmed by a husband-and-wife power couple, the restaurant showcases their passion for cooking as much as reviving centuries-old traditions, giving them a contemporary outlook.
Head Chef Louis Chan and Head Fermentation Specialist Jana Jusman have created a cosy nook on Tras Street, transforming the historic shophouse space into an intimate 36-seat sanctuary dedicated to the intersection of microbial science and raw flame.
The interiors reflect this primal yet polished philosophy. Walking into the dining room, the eye is immediately drawn to the custom-built wood-fired grill dominating the open kitchen, flanked by glowing display shelves lined with fermenting jars and on-site dry-ageing chambers. The atmosphere feels industrial yet deeply warm, with dark wood panelling, textured copper tones along the ceiling, and moody lighting that frames the counter seating. It is an environment where you can watch the culinary team handle fire with clinical precision while servers provide attentive, deeply knowledgeable guidance through an intricate menu.
Standing on the three pillars of fermentation, dry ageing, and wood-fired cooking, the menu at Ingleside is meat-heavy. It may take you by surprise, then, that the one item I recommend most from their menu is the Sourdough Bread ($8) served with a fermented butter that changes seasonally. Our bread was accompanied by a kombu butter, bursting with umami and coasting the fine line between savoury complexity and what Gen Z likes to call a flavour bomb!
Starters Powered by Microbial Artistry
If you can tear yourself away from the bread course, you will discover entrees that jostle for attention. I particularly liked the Salmon Tartare Tartelette ($34 for 2), topped with a dollop of caviar for a touch of luxe. The smoked salmon is cured with beetroot and gin, with the added intensity of mushroom shoyu, and lifted with a tinge of lemon. A beautiful bite, it packs quite the punch.
Next came the Hokkaido Scallops ($28), which offered a highly refreshing contrast to the heavier components of the meal. Cured in kombu and swimming in a bright, citrus-forward lacto-fermented tomato dressing, the scallops were punctuated by the pop of finger lime and crunchy bits of pickled green apple. It is a thoughtful plate that highlights Jana Jusman’s background in food science, using precise acidity to wake up the palate.
The Heirloom Tomatoes ($21) continued this exploration of fresh versus fermented profiles. Combining fresh and fermented tomatoes with a smooth, smoked stracciatella, the dish was grounded by the saltiness of jamon and lifted with fresh mint and basil. The service team excels here, taking the time to explain how the lactic acid bacteria digest natural sugars to create that distinct, pleasant tartness before leaving you to enjoy the meal.
The Main Event: Wood Fire and Precision Ageing
Moving into the mains, the kitchen utilises its custom wood-fired grill, burning applewood and ironbark to impart different layers of sweetness and deep smokiness. The Iberico Presa ($58) arrived beautifully brined with herbs and spices. The pork itself was wonderfully flavourful, but the true triumph of the plate was the accompanying burnt onion and potato skin puree, which offered a rich, earthy bitterness that cut through the fat of the premium pork jowl.
For the beef course, we sampled the Tajima MBS 6-7 Wagyu Picanha ($65). This particular cut can sometimes lean toward the chewy side if handled poorly, but Ingleside’s technique ensures an excellent result. Marinated in house-grown shio koji, the enzymes break down the fibres while adding a subtle glaze of sweetness and enhanced juiciness under the char.
While the meats are clearly the main draw, the Grilled Asparagus ($11) side dish, dressed with a confit garlic aioli, chorizo oil, and a dusting of paprika, played a supporting role ably. It was cooked so remarkably well that the fibrous spears completely lost their stringiness, melting on the tongue with the tender texture of a slow-braised leek.
A Sweet, Smoked Finale
Desserts at Ingleside do not shy away from the kitchen's core savoury elements. The Sea Salt Smoked Chocolate Brownie ($21) is an outstanding creation that shouldn't be missed. The base is a rich, dense Belgian dark chocolate brownie that avoids being overly cloying, paired with chunks of grilled pineapple, an unnecessary coconut foam, and a texturally satisfying walnut crumble. The smoky undertones running through the dark chocolate make it a sophisticated anchor to the sweet, tropical components.
Ingleside delivers a solid, well-conceived dining experience that succeeds in upcycling kitchen elements and introducing complex, house-made garums and vinegars into classic European structures. While the fermentation narrative can occasionally feel heavy-handed across consecutive courses, the hospitality, beautiful shophouse setting, and standout dishes like the sourdough, asparagus, and brownie make it a worthy addition to the Tras Street culinary enclave.
Address: 49 Tras Street, Singapore 078988
Operating Hours: Dinner: 6:00 PM to 11:00 PM (Tuesday to Saturday); Lunch: 12:00 PM to 3:00 PM (Wednesday to Friday)
Lunch tasting starts from $48++ for 2-3 courses; dinner is available as a tasting menu or à la carte
