Food tasting

Finally had the chance to have dinner with my partner at Ingleside. From the start, the service was fantastic. We were offered a cold towel – much-appreciated in Singapore’s heat and the staff were attentive and friendly, explaining the menu, and our orders, without ever being intrusive.

For starters, we had the sourdough bread. It was decent, nothing too special but the real star was the fermented miso butter. Salty, slightly sour, full of complex umami flavours, it elevated the dish and paired beautifully with the bread.

We also had the Hokkaido scallop. The lacto-fermented tomato dressing and pickled green apples brought a refreshing acidity that perfectly balanced and enhanced the scallop’s natural sweetness and freshness – a great way to whet the appetite.

Then came the 14-day dry-aged Iberico Chuletero, which honestly really really surprised me. The meat had a deep, earthy nuttiness, and the pairing with Marsala sauce, potato skin, and onion purée went so well together. It had a nice comforting homely feel, but yet elevated to fine dining standards with it complex flavours.

But the highlight of the meal was undoubtedly the Wagyu Picanha. Marinated in shio koji and cooked to a perfect medium rare. This dish was special. The marinade gave it a slightly sweet, salty, earthy, floral flavour and so much more that’s hard to put into words. It was so complex, unique, and simply delicious. You just have to try it to understand.

Verdict:
If you love bold, and unique flavours with fermented elements, Ingleside is a must-try at least once. A truly special dining experience.

My partner and I recently had a 7-course Western-style omakase at One Prawn & Co.

We were lucky to be seated the chef’s table to see all the action. It was especially impressive watching Chef Gwyneth run her kitchen, demanding the highest standards from her brigade occasionally sending food back and also putting so much care into pushing out each course to match the pace of every individual table. I have no idea how she does it. Bloody brilliant honestly.

On to the food, the prawn toast with aioli was my personal favourite. It sounded like a simple boring dish, but it was so much more than that. It was packed with flavor and texture – springy sweet prawn, perfectly crispy toast, and pickled onions that added a fresh, sour edge. It hit every note: sweet, salty, sour, and crunchy.

The grilled jumbo tiger prawn was another standout. Smoky, juicy, and beautifully balanced with a light leek oil and scallions that gave it a subtle Asian twist without overpowering the seafood’s natural flavor and the smoky grill taste.

We also loved the 16-day dry-aged kingfish, served both on its own and with a tangy green goddess sauce. The fish was smooth and slightly nutty, and the sauce added a gentle heat that suited our Asian tastebuds well.

The surprise dessert at the end of the meal was a lovely final touch!

Verdict:
Perfect for seafood lovers who appreciate smoky flavors, fine technique, and an East-meets-West approach. We will definitely be back!