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.
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.
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
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Did You Know?
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