Looking for Western places?

Went to Ingleside for lunch with my sister. The atmosphere is super classy and the staff are all so knowledgeable about their fermentation concept!

We had the Oyster & Mushrooms and Roasted Cauliflower Soup for the entrees, and for the mains we had Grilled Octopus and Wagyu Tartare!

I never had garum and am surprised to find that an establishment in Singapore incorporates it into their dishes.

The Grilled Octopus paired well with garum sauce underneath, and me and my sister enjoyed the Wagyu Tartare with a hint of sourness from the vinegar.

Meadesmoore is such a great place for a date night if you're looking for good food and a cosy atmosphere. We kicked things off with the sourdough bread and scallops, and honestly they already set the bar really high. The bread spread was incredibly tasty, and the scallops were so tender and fragrant that I wished there were more on the plate.

We shared the Meadesmoore cut for our main, and I really liked that the sauces were served separately. It let us enjoy the natural flavour of the steak first, which was my favourite way to eat it. The mac and cheese was super creamy and comforting, and it paired so well with the steak. For dessert, we had the tiramisu, which had a bold coffee flavour that my partner loved, while I enjoyed a lovely glass of red wine. Overall, such a wonderful dinner and I'd definitely recommend it!

Came to Ingleside with pretty high expectations because of the hype around their woodfire and fermentation concept, and they definitely delivered.

The French Oysters are a great way to start—super clean, and the smoked kelp vinegar gives a nice sharp bite. The absolute must-order is the Wagyu Tartare. It’s served in a split bone marrow bone, and they mix the beef with coffee shoyu and chicken garum. It’s rich, savory, and incredibly satisfying without feeling too heavy.

For mains, the dry-aged Channel Rockfish had the perfect smoky, crispy skin while staying super juicy inside, topped with a punchy herb-anchovy sauce. The Tajima Wagyu Steak was perfectly medium-rare, served simply with sea salt and a sweet roasted shallot. Oh, and don't sleep on the Charred Caulilini side dish—that red bean miso butter is addictive. Definitely a spot for serious food lovers.

Had a wonderful set lunch at Ingleside.

Started with the oyster and mushroom entrée, followed by the butter poached cod — tender, flaky, and beautifully cooked. Paired it with a refreshing fermented ginger spritz that added a lovely zing to the meal.

A lovely dining experience with thoughtfully prepared dishes. Would definitely return.

Mushroom soup is incredible. Really good chinese western fusion for the claypot chicken rice and lasagna was also fantastic! Will come again

Food was fantastic. Great fine dining. 10/10 would recommend the experience

interesting and tasteful dishes, i especially liked the tender pork chop and fragrant fries. The banana cake was delightful as well!

[NTU, Singapore 🇸🇬]

Pinky Pasta (S$7.50)
Topup S$2.50 for Earl Grey Blue Flower Tea (Cold)
The pasta was quite soupy. The pasta did not absorb the flavors of the sauce well. There’s sotong, shrimp, and clams.
The tea was tea bag kind.

Co-op Cafe
Address : 52 Nanyang Ave, Basement 5 UOB Innovation Hub, Singapore 🇸🇬 639816
Open : Mon - Fri : 9.30am - 6.30pm

The Hainanese Pork Chop was surprisingly tender with a crispy coating that stayed crunchy under the sauce. Loved the fries too-they were crispy outside, fluffy inside, and dangerously addictive.

Had a great dining experience. The Lasagna Verde was creamy and comforting, and the Spaghetti al Granchio was full of flavour with a nice seafood touch. Everything tasted well done.

Fresh, balanced, and full of thoughtful details. The scallop, sourdough with fermented butter, and dry-aged channel rockfish were all excellent. Loved the kitchen's use of fermentation and aging throughout the menu. Great concept, great service. We'll be back!

Service was great, each dish was patiently explained to us. The quality of the ingredients used is really good, this lamb was buttery and because of the fermentation almost had a slightly cheesy taste to it in a good way. It wasn’t gamey at all! Loved how the pea puree cut through the heaviness of the meat. Would come back to try their other dishes in the future!