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01/10/2026
A new chapter unfolds at Ingleside.
Embers. Our latest tasting experience, bringing together the techniques that define our kitchen: open fire, fermentation and dry-ageing, with produce chosen at its peak.
Across each course, ingredients are transformed with intention. Ferments develop over time, fire brings depth and character, and every element is considered in its place on the plate.
Experience Embers at Ingleside. Reservations are now open via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6–11pm | Wed–Fri: 12–3pm, 6–11pm
Closed on Sunday and Monday
28/09/2026
A first look at Embers.
A considered progression from the first bite to the last, Embers unfolds through layers of flavour, texture and contrast.
Beginning with a curated Amuse-Bouche, the experience continues with Charred Horse Mackerel, Hen of the Woods and True North Wagyu Striploin MBS 8/9, before arriving at a delicate finish.
Each course offers a distinct expression of the Ingleside kitchen, thoughtfully composed as one complete tasting experience.
Experience Embers at Ingleside. Reservations are now open via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6–11pm | Wed–Fri: 12–3pm, 6–11pm
Closed on Sunday and Monday
25/09/2026
A journey through France, one course and glass at a time 🍷
On 21 October, join Ingleside and W**e Clique (**eclique ) for Tour de France, a one-night w**e pairing dinner exploring French regions through food and w**e.
Discover exceptional growers and iconic French terroirs through a menu where every pour is chosen to complement its course. From the minerality of Sancerre to the creamy texture of Burgundy and the depth of the Rhône, each pairing meets Ingleside’s approach to fire, dry ageing and fermentation.
21 October 2026 | 7pm
$199++ per person
Places are limited. Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
**edinner **eClique
22/09/2026
From preparation to the final plate, a closer look at the making of our Shoyu Koji Duck Heart.
Marinated in shoyu koji to build savoury depth, the duck heart is carefully cooked and paired with quail egg and pancetta, alongside a crisp chicken skin and squid ink cracker.
Finished with a chorizo foam, each element comes together through layers of richness, umami and texture.
Discover it as part of our refreshed à la carte menu. Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday
18/09/2026
The Torched Yuzu Ricotta Cheesecake pairs citrus-led freshness with brown butter oats, passionfruit gel and apricot veil, complemented by brûléed figs and limoncello jelly.
Beef fat butterscotch brings a final savoury richness to balance the acidity and sweetness of the dish.
Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday
15/09/2026
Clean, bright and delicately balanced.
Our Hokkaido Scallops are kombu-cured to enhance their natural sweetness, complemented by pickled green apples, finger lime and herb oil. A lacto-fermented tomato dressing brings a subtle acidity and complexity to the plate.
Part of our refreshed à la carte menu, available during dinner seatings. Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday
10/09/2026
At Ingleside, Jana explores how familiar ingredients can take on new depth through fermentation. Black-eyed beans, red beans, green beans and yellow split peas each bring their own character to the house-made misos used throughout our dishes.
Even the brioche offcuts from our Truffle Toast find a second life, fermented for 16 weeks into the brioche miso mousse that returns to the finished dish.
A closer look at the ingredients behind Ingleside’s fermentation programme and how time can transform what might otherwise be overlooked.
Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6–11pm | Wed–Fri: 12–3pm, 6–11pm
Closed on Sunday and Monday
07/09/2026
A refined take on Iberico Presa.
Paired with black eyed pea miso butter, golden beet purée and beet tartare salad, the dish is finished with crispy herbs, 50 year old Pedro Ximénez vinegar reduction and a marsala sauce.
Discover it on our refreshed à la carte menu, available during dinner.
Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday
04/09/2026
Our Iberico Presa brings together richness, earthiness and acidity in a carefully balanced plate.
Served with black-eyed pea miso butter, golden beet purée and beet tartare salad, the dish is finished with crispy herbs, a 50-year-old Pedro Ximénez vinegar reduction and marsala sauce.
Available during dinner seatings on our refreshed à la carte menu. Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday
01/09/2026
Our Westholme MBS 6-7 Wagyu Picanha is prepared with a shio koji marinade before being carefully cooked over our open fire, allowing its fine marbling to develop a deep, savoury character while retaining its remarkable tenderness.
Served with slow-roasted banana shallot, each slice reflects Ingleside’s approach to fire-led cooking, bringing together exceptional produce, considered technique and depth of flavour.
Available on our new à la carte menu. Reserve your table via the link in bio.
📍49 Tras St, Singapore 078988
🕧 Tues & Sat: 6 - 11pm | Wed - Fri: 12 - 3pm, 6 - 11pm
Closed on Sunday and Monday
Address
49 Tras Street
Singapore
078988
**Travel Directions to Tras Street, Singapore**
**Public Transport:**
1. **MRT (Mass Rapid Transit):**
- Take the East West Line or North South Line to Tanjong Pagar MRT Station.
- Exit the station and head towards Exit A (Anson Road).
- Walk straight along Anson Road and turn left onto Tras Street. The destination will be a short walk ahead.
2. **Bus:**
- Check for bus services that stop at Tanjong Pagar or nearby stops such as 100, 131, or 145.
- Alight at the nearest bus stop and walk towards Tras Street, following local signage.
**Driving/Parking:**
- If you are driving, enter Tras Street from either Tanjong Pagar Road or Maxwell Road.
- Look for available parking options in nearby buildings or public car parks. Note that some areas may have limited parking availability, so it’s advisable to check for real-time parking information before your visit.
- Be mindful of any parking fees and regulations in the area.
Safe travels!
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What people say
Ingleside Singapore, located on Tras Street, is a modern European fine dining restaurant that masterfully combines innovative culinary techniques with high-quality ingredients. The restaurant's commitment to flavor is evident in its unique approach to cooking, featuring wood fire grilling and the art of fermentation.
One standout dish that exemplifies this dedication is the USA Lobster Tail. Grilled over wood fire and enhanced with black-eyed pea miso, this dish offers a savory depth that is beautifully complemented by a smoked pepper purée, blistered tomatoes, brioche croutons, and a luxurious crustacean foam. The bright acidity of lacto-fermented gooseberry gel adds an elegant touch, making it a perfect choice for those looking to indulge in a memorable dining experience.
At the heart of Ingleside’s culinary philosophy is Koji, the powerful mold used in traditional ferments like miso and garum. This ingredient plays a crucial role in crafting dishes that are rich in umami and complexity.
The ambiance at Ingleside is as inviting as its menu, making it an ideal spot for special occasions or simply enjoying an exquisite meal. With dedicated staff like Chef de Partie John—who brings years of experience and passion to the kitchen—guests can expect exceptional service alongside their culinary journey.
Visit Ingleside Singapore at 49 Tras St for an unforgettable dining experience. Reservations can be made online for your convenience.
