Tras Street, a haven for discerning foodies, has a new star shining bright – Ingleside.
Ingleside is the brainchild of husband-and-wife duo Louis Chan and Jana Jusman. At the heart of Ingleside is a philosophy centered around fire, fermentation, and dry-aging. The restaurant’s custom-built wood-fired grill is a spectacle in itself, as flames dance and transform simple ingredients into culinary masterpieces. The menu is a testament to the chefs’ mastery of their craft.
Chef Louis Chan wields the grill with masterful precision, imbuing meats, seafood, and vegetables with an irresistible smoky character. Begin your meal with the Wood-Roasted Marinated Octopus. Its tender tentacles are imbued with smoky undertones, offering a flavorful and enticing prelude to your dining experience.
For a taste of the land, indulge in the Dry-Aged Ribeye, a succulent cut that melts in your mouth. Vegetarians will delight in the Grilled Romanesco, charred to perfection and complemented by a burst of umami from the house-made miso. It showcases the grill’s ability to elevate even the simplest of ingredients.
Jana Jusman, the restaurant’s fermentation virtuoso, adds complexity to every dish. Her meticulously crafted miso, vinegars, and lacto-ferments elevate flavors. The Roasted Bone Marrow Wagyu Tartare, adorned with a medley of house-made ferments, is a testament to this culinary alchemy.
Beyond the grill and fermentation bar, Ingleside’s dedication to excellence extends to its dry-aging program. Highlights include the Hungarian Duck Breast, dry-aged for seven days to reveal a more intense flavor profile, and the Sanchoko F1 MBS 6-7 Bone-in Ribeye, aged for an astounding 49 days to develop a distinctive cheesy, nutty character.
For seafood lovers, the Atlantic Octopus, cooked over the wood-fired grill and served with a cauliflower and smoked pepper puree, offers a delightful contrast of textures and flavors. The Split Pea Miso White Cod, dry-aged for five days and marinated in split pea miso, is a testament to the restaurant’s innovative approach to seafood. Another standout is the Westholme MBS 6-7 Picanha, aged in house-grown shio koji for a unique sweetness and juiciness.
Desserts are also available. The Deconstructed Lemon Meringue Tart offers a playful take on a classic, while the Caviar and Hazelnut Panna Cotta is a daring combination of sweet and salty.
Ingleside boasts an extensive wine list curated by a knowledgeable sommelier to complement the exceptional cuisine. With a focus on quality and diversity, the wine selection offers something for every palate.
Ingleside is located at 49 Tras St, Singapore 078988.
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