Expat Choice Guide Celebrating 10 Years (2016–2026) | Ingleside Embers Tasting Menu Brings Seasonal Dining to Singapore

From its inception, Ingleside has carved a name for itself as one of Singapore’s most innovative modern European restaurants. Building on the popularity of its inaugural seasonal menu, Ignition, Ingleside has now revealed Embers, the second chapter in its year-long culinary journey, Evolving Elements. This six-course dining experience runs till October and delves into the arts of woodfire, fermentation, and dry-ageing, resulting in dishes that embrace fall richness while preserving exquisite balance.

Embers is intended to serve as a bridge between the bright, colourful tastes of Ignition and the dramatic intensity of the upcoming Inferno. It represents a watershed moment in change, when deeper ferments, heartier proteins, and intricate fire-cooking techniques combine to create dishes loaded with depth, warmth, and sophistication. Each course demonstrates Ingleside's commitment to craftsmanship, flavour evolution, and multi-sensory engagement, enabling diners to become more connected in the journey of the ingredients.

The introduction of dry-ageing, in which proteins undergo a transformational process that improves tenderness and flavour, is key to Embers. Pork and foie gras take centre stage, accompanied by earthy vegetables like mushrooms and figs, which reflect the season's natural profile. Medium-aged misos and subtle garums provide umami depth, adding new aspects to each bite. Guests seated behind the chef's counter have an even more immersive experience, with first-hand views of theatrical techniques like flambadou fire-cooking and the opportunity to taste and smell the ferments that define each meal.

brioche miso mousse

The Embers menu opens with a sequence of amuse-bouches that mark the shift from light to robust. Highlights include a refreshing gazpacho with cucumber, avocado, and grilled padron pepper, a green tomato pot with smoked stracciatella and aged balsamic vinegar; and a sumptuous salmon mousse topped with roe. A highlight dish is the flambadou sawagani crab, which is flambéed to perfection and topped with herb aioli and flying fish roe. Another hallmark dish, the smoked Iberico pork belly, is a smoky delight with a house spice rub, confit garlic aioli, and citrus kosho.

A seasonal take on Ingleside's famous Truffle Toast follows, featuring 16-week-aged brioche miso mousse, white balsamic reduction, and seasonal black truffles. The rich flavour contrasts wonderfully with the tart balsamic, and a side of pure brioche miso enables diners to enjoy the ingredient in its purest form before its metamorphosis.

The entrees elevate the journey even further. Scallop Carpaccio, cured in kombu and finished with oscietra caviar, scallop garum, and herb oil, combines luxury and balance. Diners can also try the scallop garum used in the dish, which strengthens their connection to the process. Another standout, Hen of the Woods, combines earthy mushrooms with foie gras, figs, and parsnip, all topped with a rare 50-year Pedro Ximénez vinaigrette for a nuanced interplay of richness and sweetness.

Ingleside

For the main course, Ingleside serves the Icon Wagyu Striploin MBS 8/9, which has been dry-aged for 32 days to unlock nutty, cheesy undertones that distinguish it from its predecessor in Ignition. The dish, served with beef tallow pomme purée and pickled radish, captures the spirit of Embers: powerful, balanced, and transforming. The meal closes with a seasonal dessert called White Chocolate and Berries, which combines white chocolate crémeux with raspberry ice cream, cassis jelly, honey tuile, and macadamia crumble.

Embers offers an unparalleled culinary adventure meant to heighten every sense, starting at $208++ for the tasting menu and $108++ for the wine pairing option. Diners leave with more than simply a meal after tasting, smelling, and experiencing the transformation of food; they also get an appreciation for the time, craft, and creativity invested in each plate.

a. 49 Tras St, Singapore 078988

e. hello@ingleside.com.sg

w. ingleside.com.sg

fb. www.facebook.com/Inglesidesg

ig. www.instagram.com/ingleside.sg

t. +65 8839 4393

Did You Know?

Singapore’s dining scene continues to push creative boundaries with chefs reimagining traditional techniques through modern interpretations. One standout is One Prawn & Co, where bold flavours and modern Asian seafood have captured the spotlight at New Bahru. Curious to know how this restaurant is making waves with its contemporary take on seafood? Discover the full story here

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Comments

Rebecca

29 Oct 2025 , Wed

177 comments

CONNOISSEUR

RATED 8 / 8

Most restaurants treat seasonality like a calendar obligation—swap the tomatoes for pumpkins, call it autumn, move on. Ingleside has taken a more ambitious approach: three menus a year that chart an actual progression. Ignition, Embers, Inferno. From spark to blaze. It's the kind of concept that could easily collapse under its own weight, but Ingleside has the technical chops and restraint to pull it off.

Embers, the middle act, is where things get interesting. This is the transitional menu, the bridge between summer's brightness and winter's intensity. Fuller proteins—pork, duck—take centre stage. Dry-aging extends, fermentation deepens. Medium-aged miso replaces younger versions, adding layers of funk and complexity. It's cooking that requires patience, planning and a certain faith in time's transformative powers.

The smart move is claiming a seat at the open kitchen counter. From here, you're not just dining; you're watching the mechanics of it all. Flames leap. Smoke curls. The chefs work with the kind of focused efficiency that comes from doing something difficult repeatedly until it looks easy. This is theatre, but the functional kind—no gratuitous flourishes, just craft on display.

The amuse bouche arrives as a vertical tower of five distinct bites, an architectural feat that's almost too pretty to dismantle. Almost. There's gazpacho, a green tomato pot, salmon mousse, flambadou sawagani crab and smoked Iberico pork belly. Each one is a complete thought, a miniature argument for a particular flavour direction. The crab, flambéed tableside with flying fish roe, sets the tone: this is a menu interested in fire's capacity to transform, not just char.

Then comes the Truffle Toast, which sounds straightforward until you learn the brioche has been aged for sixteen weeks and transformed into a miso mousse. Black truffles, obviously. White balsamic to cut through the richness. They bring out pure brioche miso on the side so you can taste the ingredient before and after its metamorphosis. It's a small gesture that reveals the kitchen's pride in process.

The Scallop Carpaccio is cured in kombu and finished with oscietra caviar and scallop garum. Again, they offer a taste of the garum itself—an invitation to understand the building blocks of flavour. It's educational without being pedantic, the mark of a kitchen confident enough to let you peek behind the curtain.

Hen of the Woods brings together fermented shiitake, foie gras, fig and hazelnut, then hits it with a fifty-year-old Pedro Ximénez vinaigrette. Fifty years. The number hangs in the air like a challenge. This is ingredient sourcing as status symbol, but it's earned—the vinegar's sweetness and acidity cuts through the earthiness and richness with surgical precision.

The Icon Wagyu Striploin arrives after thirty-two days of dry-aging, served with beef tallow pomme purée and pickled radish. The aging has unlocked those nutty, almost cheesy notes that make properly aged beef taste like an entirely different animal. The radish provides necessary sharpness. The pomme purée is obscenely smooth. It's a main course that understands restraint—three elements, perfectly calibrated.

Dessert—White Chocolate and Berries—feels almost gentle after all that intensity. Raspberry ice cream, white chocolate crémeux, cassis jelly, honey tuile, macadamia crumb. It's pretty and balanced and doesn't try to compete with what came before.

At $208++ for six courses, Ingleside is making a compelling argument for value. This is technique-driven cooking that doesn't stint on luxury ingredients or portion size. The progression from Ignition through Embers to the eventual Inferno suggests a kitchen that's playing a longer game, thinking in arcs rather than moments. That kind of ambition, properly executed, is worth sitting at the counter for.