Ingleside’s brings the kiss of fire and ferments to its autumnal Embers menu

Behind the flames of Ingleside’s Embers menu

Ingleside’s secret weapon is its on-site dry-ageing room, where every cut of beef rests for at least 45 days, concentrating umami into tender, nutty bites.

What sets the restaurant apart is its fermentation lab, where housemade kimchi, lacto-fermented relishes, and funk-forward garnishes quietly bubble, adding bright counterpoints to richly charred proteins. 

The custom wood-fired grill — the flagship of its open kitchen — splits logs to reveal glowing coals that kiss each ingredient with just the right amount of smoke and crisp. On the Embers menu, these pillars play out like acts in a fire ritual.

Our journey began with five, bite-sized overtures that trace Embers’ shift from brightness to depth. To start, a cold cucumber-avocado gazpacho bristles with apple-cider vinegar and smoky padron peppers, then yields to a green tomato pot whose smoked stracciatella and black-olive powder deepen its late-summer sweetness.

Beet-cured salmon mousse brings earthy counterpoints to its briny roe garnish. In contrast, a flambadou sawagani crab (a flambadou is a metal cone on a long handle that sits down into the hot coals; in this case, the chef used dry-aged beef fat for flambeeing) is lacquered in shoyu koji and dotted with flying-fish roe, crackling with umami under the torch.

Just when our palates were getting excited by the already colourful menu, a smoked iberico pork belly arrived slathered in confit garlic aioli and tri-citrus kosho (a spicy fermented condiment made with citrus and chilli peppers).

The showstopper among the snacks? Truffle toast: Buttery brioche spread with a 16-week-aged miso mousse and crowned with fresh black truffle — indulgence in one bite. 

Fun fact: Previously featured in its Ignition menu, the former iteration used six-week-aged miso for a lighter, savoury taste that also infused espresso reduction for a subtly bitter slant.

From there, the courses only grew richer. Ingleside presented a thinly sliced scallop carpaccio cured in kombu, kissed with torched scallop garum (fermented fish sauce), and finished with Oscietra caviar and herb-infused oil.

Each forkful was an elegant balance of silky sweetness and saline smoke.

Moving forward, the Hen of the Woods medley celebrates autumn’s bounty with charred maitake and fermented shiitake mushrooms, paired with velvety foie gras, plump figs, and nutty hazelnut crumbs.

A delicate 50-year-old Pedro Ximenez vinaigrette, poured tableside, ribbons through the fungi and foie gras, marrying bittersweet depth with the grill’s char.

For the evening’s highlight, Ingleside revisits its signature Icon wagyu Striploin MBS 8/9 (from its previous Ignition menu) — dry-aged for 32 days in the restaurant’s on-site chamber. 

With a marbling score of 8/9, the beef is exceptionally tender, its richness enhanced by ageing into subtle, nutty, and cheesy notes. The wood fire seals it with a smoky crust, while whipped beef-tallow potato puree and pickled radish keep the plate balanced.

Before dessert, an amazake sorbet with grapefruit granita and lemon-magnolia oil refreshes the palate, clearing the way for a light, but satisfying finale.

And to close, white chocolate & berries strikes just the right note of warmth. Raspberry brought freshness to the plate of ice cream and cassis jelly, while also weaving tart threads through silky white-chocolate cremeux.

Fire, ferment, and finesse

Ingleside’s Embers may be the middle chapter in its trilogy, but it feels like a fully realised story on its own. As we sit at the chef’s counter, watching the flambadou spark, while tasting the depth of housemade ferments and aged proteins, it’s clear the restaurant is chasing more than theatrics.

It’s about balance — between richness and brightness, fire and restraint — and that’s what makes this menu worth seeking out.

For more ideas on what to eat, try Jumbo Group’s latest concept, Jumbo Premium, at Weave in Sentosa, and also check out our guide on these new dining spots that opened in August.