Maggie's @ Keong Saik Road - The Rebellious Sister of Marcy that Serves Up Boundary-Pushing Chinese Cuisine

Meet Maggie's — Marcy's mei mei, a.k.a. darling little sister. If Marcy's is all elegance and polish, Maggie's is the rebellious one who rolls up her sleeves, throws caution to the wind, and serves up a daring, boundary-pushing adventure for your taste buds.

Maggie's blends the old with the new, East with West, bold with refined. An "Almost Chinese" bistro that plays by no one's rules, Maggie's celebrates flavour that doesn't bow to tradition. Instead, it dances on the edge, leading a high-energy, flavour revolution that leaves you craving more. Led by Chef Ryan Nile Choo, the menu at Maggie's is kept concise, meant to be enjoyed in a sharing style, and will be refreshed every quarter. The current iteration of the menu is rather adventurous, featuring dishes such as cod milt, quail, and lamb tartare.

First, the space is absolutely stunning. The low ceilings and vibey red lighting set the perfect mood, blending vintage 'grandma chic' with a touch of '70s glamour. It's a space that feels both nostalgic and effortlessly cool, like stepping into a time capsule where vintage elegance meets modern edge. There are lots of little thoughtful details in the décor, so take the time to soak it all in.

"Golden Gun" Cigars 4.5/5

The first dish we tried was the "Golden Gun" Cigars ($18 for 2 pc). These feature bigeye tuna crudo mixed with olive leaves (kana chai) and wrapped in a crispy, golden skin like a spring roll. It's finished with a dusting of tomato powder and served on a bed of crème fraiche and spring onions. I loved how the olive leaves added a unique subtle, earthy note to the dish.

Golden Prawn Croque-Madame 4.8/5

Next up was the Golden Prawn Croque-Madame ($25), and wow, what an excellent flavour combination! A Tiger Prawn "Mojo" prawn paste infused with Sichuan green peppercorns for that signature mala kick is sandwiched between two thin, crispy slices of homemade focaccia. There's also a fried egg on top, and it's all tied together with a refreshing passionfruit hollandaise that adds a burst of tangy creaminess to balance out the slight mala heat.

Fufu e Pepe 4.2/5

The Fufu e Pepe ($26) was the polarising dish of the evening. Inspired by the classic Caccio e Pepe, hand-pulled La Mian is coated with a sauce made with fermented bean curd and tossed with guanciale pecorino and Jinhua ham. The flavours are deep and intense, with the Jinhua ham adding a smoky richness as well. Some might consider this dish way too pungent to enjoy. However, for those who relish adventurous, complex tastes, this is a dish worth trying.

Roasted Pomfret 4.2/5

The Roasted Pomfret ($36 half, $58 whole) can be ordered as a half or full portion and is cooked with green peppercorn salsa verde and extra virgin olive oil. The fish is fresh and delicious, with a subtle mala spiciness that adds an additional layer of flavour. However, do note that the fish isn't fully de-boned, and the dim lighting can make it tricky to navigate, so take your time to work your way through this dish.

Maggie’s 8 Treasures 4/5

For dessert, we enjoyed Maggie's 8 Treasures ($16), a combination of glutinous rice, red date gelato, red bean cloud, longans, jujubes, and peanut brittle. I liked the date ice cream and peanut brittle, but I found the glutinous rice element too heavy for dessert; it felt like a lot to digest at the end of the meal.

Maggie's is a promising newcomer to Keong Saik Road. It offers diners an innovative and exciting experience paired with a beautifully designed ambience. It's very suitable for a date or girl's night out. As they continue to refresh the menu for future runs, I hope they keep some of the standout dishes from this iteration, like the prawn croque madame, which is unforgettable!

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Maggie's
1 Keong Saik Road
#01-04
Singapore 089109
Tel: +65 9622 6679
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu, Sun: 530pm - 1030pm
Fri-Sat: 530pm - 1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Wagyu X @ Club Street - Launches Wagyu X Platters with Complimentary Sides

Wagyu X, the renowned Japanese steakhouse by Chef Masahiro Takada, has launched an exciting new addition to their menu: the Wagyu X Platters.

There are two types of Wagyu X Platters available: the Wagyu X Origins (Sirloins) ($180++), which is good for 2-3 guests, and the Wagyu X Major (Sirloins) ($370++), which is good for 4-6 guests. Carefully curated by Chef Masa and his team from over 100 beef varieties sourced globally, these premium platters feature exceptional cuts from three top beef-producing regions: the US, Australia, and Japan. A must-try experience for steak lovers!

Crab Stick Salad and Cherry Tomatoes

While waiting for dinner to begin properly, we were served a complimentary small snack of Crab Stick Salad and Cherry Tomatoes to whet our appetites and get us excited about our food.

Kabocha, 4.5/5

The Kabocha ($26) was adorably presented and also delicious! The contents of the mini pumpkin are cooked with a creamy béchamel sauce and caramelised walnuts, then filled back into the pumpkin shell, topped with mozzarella and parmesan cheese, and baked. The result is a sweet, creamy indulgence in each scoop and a beautifully golden, cheesy crust.

Tuna Steak 4.2/5

For the Tuna Steak ($24), sashimi-grade tuna is selected for its freshness. The sides are coated in sesame seeds and pan-fried. The steak is served with a dipping red wine apple sauce, which has a slight tartness that nicely complements the tuna.

Chilled Somen with Scallops 3.5/5

This dish was promising. It was a classic combination featuring smooth, chilled Japanese Somen Noodles ($26) tossed in a sauce of konbu, truffle oil, and truffle paste and topped with fresh scallops. The flavour was quite nice, but the dish was let down by either too little sauce or an uneven toss before serving. As a result, the somen did not have the silky texture I like and turned out slightly dry.

Wagyu X Major (Sirloins) 5/5

Then came the pièce de résistance of the evening — the stunning Wagyu X Major (Sirloins) Platter, featuring five premium cuts of beef that looked absolutely incredible. To make the tasting experience more fun and interactive amongst diners, Chef Masa invites guests to participate in a blind-tasting challenge, where they'll match each cut to its name and rank their favourite ones.

This platter consists of the following cuts:
· Wagyu X 250g
· Wagyu X Aged 250g
· Wagyu A5 Kyoto Hirai 160g
· USDA Prime MacClaren Farm Angus 300g
· Australian Wagyu F1 Stockyard 250g

1. USDA Prime MacClaren Farm Angus

The USDA Prime MacClaren Farm Angus comes from a five generation family-run farm in Texas known for its ethically raised, all-natural Black Angus beef. Each steak boasts exceptional marbling, and a juicy, tender texture.

2. Australian Wagyu F1 Stockyard

Coming from the other side of the world, the Australian Wagyu F1 Stockyard comes from a family-owned farm in southeast Queensland. The cattle are fed a nutritionist-approved special diet of steam-flaked grains and locally sourced feed products, contributing to its unique flavour profile.

3. Wagyu A5 Kyoto Hirai

This Wagyu A5 Kyoto Hirai was the cut everyone could easily recognise — the distinctive Japanese Wagyu, known for its luxurious, melt-in-your-mouth marbling. It offers an unrivalled flavour and a buttery texture that's truly in a league of its own. It would be perfect with rice, as the very high-fat content quickly makes it a bit rich.

4. Wagyu X Aged

5. Wagyu X

Wagyu X's signature offering is a unique Hokkaido breed, the result of crossbreeding a Kuroge Black Wagyu cow with an Aberdeen Angus bull. This blend combines the best of both worlds: the beautiful marbling that Wagyu is known for, together with the robust flavours of Angus beef. It's indeed delicious and less rich than the traditional Japanese wagyu cut. Wagyu X can also be further wet-aged for a more complex and more full-bodied flavour profile.

It's worth noting that while the meat is served medium rare by default, don't hesitate to request a more well-done version if that's your preference! Our table found the platter too rare for our liking and sent it back to be cooked to medium. We certainly enjoyed it even more once it was just right for our comfort level.

You can also order a wide variety of side dishes to complement your meal, such as mashed potatoes, onion rings, mushrooms, cucumber, charred asparagus, white rice, Japanese tomatoes, and more.

Agedashi Tofu 4/5

The first side dish we tried was Agedashi Tofu ($16), a Japanese side dish that I really enjoy. It arrived piping hot, with a light and crispy batter that was spot on.

Beef Tallow Fries 4.5/5

The Beef Tallow Fries ($16) might look like ordinary shoestring fries at first glance, but they are absolutely delicious! Cooked in beef tallow, they're wonderfully fragrant and incredibly crisp. Lightly seasoned with salt and furikake, they have an irresistible crunch that keeps us reaching for more. We found ourselves running out of fries before we realised it!

Horenso Gomaae 2.8/5

The Horenso Gomaae ($16) features blanched spinach that's cooled and mixed with brown sugar, salt, sesame, olive oil, and furikake. The dish was a refreshing break after so much meat, but it felt too simple for the price.

From now until 28 February 2025, Wagyu X is celebrating the launch of its Wagyu X platters with limited-time promotions. Enjoy complimentary sides and a return voucher for your next visit.

· ⁠Wagyu X Origins (Sirloins) ($180++) – Free 1 Side (Beef Tallow Fries)
· ⁠Wagyu X Major (Sirloins) ($370++) – Free 2 Sides (Beef Tallow Fries, ⁠Horenso Goma Ae)
· Return voucher with purchase of any Wagyu X Platter: 20% off appetisers, sides & desserts

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Alma by Juan Amador @ Goodwood Park Hotel - Festive Set Lunch by 1-Michelin-starred Restaurant at $78++

This festive season, Alma by Juan Amador, a 1-Michelin-starred European restaurant at Goodwood Park Hotel, unveils its 4-course Festive Set Lunch ($78++), showcasing “affordable luxury” with a refined twist on Christmas classics.

Festive Set Lunch 4.2/5

Chef Yew Eng Tong crafts an indulgent menu reinvented with Alma's signature finesse, featuring premium ingredients like turkey, beef, and lobster.

Cauliflower Tartlet, Takoyaki Potato Gratin

The meal begins with a delightful duo of snacks: the Cauliflower Tartlet, which is both flavorful and intricately crafted, and the Takoyaki Potato Gratin, Chef Yew’s creamy, garlicky reinterpretation of the beloved Japanese snack.

Tuna Tartare

The starter offers two options: the Tuna Tartare, served atop crispy rice paper layered with nori, smoked soy-infused mayo, and horseradish for a mild kick, or the Wagyu Beef Tartare, a rich and decadent alternative. Both starters are thoughtfully plated, delivering a harmonious balance of flavour and textures.

Agnolotti of Lobster

Next comes the Agnolotti of Lobster, a pasta course filled with lobster meat. For added depth, it is served with a crustacean crème, bouillabaisse foam, and a hint of coriander. While flavourful, the filling edges slightly on the salty side for me.

Crispy Skin Barramundi & US Scallop

For the main course, diners can choose fish, turkey or beef. For fish, it features Crispy Skin Barramundi with US Scallop paired with a smooth pumpkin purée, burnt butter, and saffron sauce.

Drunken Stuffed Turkey Breast

The festive Drunken Stuffed Turkey Breast is elevated with pan-fried foie gras, daikon, and scallion. The turkey breast impressed with its tenderness, while the daikon absorbed the rich and buttery flavours of the foie gras.

For diners who are fans of beef, there is also an option to upgrade to the Yukimuro Snow-Aged A5 Wagyu (+$58).

Rose Financier

Desserts began with the Rose Financiers, which carried subtle floral notes.

Black Forest Chocolate Cake

Lastly, there was the Black Forest Chocolate Cake, accompanied by cherries, vanilla ice cream, and a dollop of chantilly. This reinvented rendition was a sweet treat to end the meal.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]

Butcher's Block @ Raffles Hotel Singapore - The All New Summer IMUA Tasting Menu

Housed in the magnificent heritage Raffles Singapore Hotel, Butcher's Block is a refined culinary destination that showcases contemporary wood-fired cooking. The restaurant features a custom-built wood-fired oven and grill to bring out the rich flavours of meat, seafood, and vegetables in their full glory. Butcher's Block emphasises a whole-animal, zero-waste philosophy and processes every part of the animal in-house.

With Chef Jordan Keao at the helm, this summer's IMUA Tasting Menu is a culinary tribute to his homeland, Hawai'i. Come savour an enticing array of dishes inspired by the tropical beauty and nostalgic flavours of his native island. The summer IMUA tasting menu is offered from 1 August till the end of October 2024 for both lunch (S$168++ for five courses) and dinner (S$218++ for six courses).

Brioche Bread 3.8/5

While waiting for dinner, we had a serving of their Brioche Bread. It is not as pillowy soft as other brioches I've had recently, but it is still pretty nice. The butter is excellent and has both furikake and kombu seasoning.

Wagyu Beef Pipikaula 4.5/5

Opening the IMUA tasting menu is a line-up of four tantalising, refined bite-sized creations. Firstly, the Wagyu Beef Pipikaula honours the tradition of Hawai'ian beef jerky made by local cowboys. The Butcher's Block version uses Blackmore Farm's Wagyu rump, marinated in a house-blend garlic shoyu and aged up to two months. The beef is served on beef fat rice with a topping of yuzu kosho aioli. It's such a flavour bomb!

Ahi Tuna Poké 4.8/5

The second creation is the Ahi Tuna Poké, featuring Butcher's Block's signature Smoked Sashimi Poké. This is traditionally enjoyed by fishermen who seasoned their fresh catches with sea salt, seaweed, and crushed candlenuts. The Butcher's Block version is elevated with cold-smoked tuna belly and a roasted kukui candlenut relish. It's elegantly presented on a garlic chive tuile, accompanied by caviar, ponzu gel, Japanese ogo seaweed, and allium flowers.

Butcher’s Block Farm Sorrel Pancake 4.5/5

Thirdly, the Butcher's Block Farm Sorrel Pancake reflects Hawai'i's diverse cultural influences and takes inspiration from the Korean jeon pancake. It is topped with raw Japanese amaebi and a house-made aioli made from their shells, creating an exceptionally sweet and creamy mouthfeel which is utterly delicious.

Western Plains Lap Cheong 4.2/5

The fourth bite- the Western Plains Lap Cheong embraces the restaurant's whole-animal butchery approach. Minced pork leg and shoulder are marinated with Chinese seasonings, encased, dry-aged for up to four weeks, and then cold-smoked. The sausage slices are dressed in Chinese rice wine vinegar and served atop pork chicharrón, garnished with herbs from the Butcher's Block farm. I'm not usually a fan of Lap Cheong, but my dining companions who like Lap Cheong found this to be their favourite of the four snacks.

Lomi Lomi 4.2/5

Next, we are served the Lomi Lomi, a cold dish that captivates with its visually striking, smoky presentation. The dish features smoked paprika pink trout, which imparts a delicate smokiness and vibrant colour. Accompanying the trout is a refreshing tomato water sorbet, which provides a burst of coolness. There are also charred pearl onion petals and piccolo tomato umeboshi, which introduces an additional layer of brightness.

Huli Huli Dry-aged Duck 4.2/5

The Huli Huli Dry-aged Duck is a signature dish inspired by the beloved Hawai'ian grilled chicken glazed with a sweet sauce. The duck is meticulously dry-aged for a week, enhancing its depth of flavour before being prepared in several distinct ways to highlight its versatility. The breast is further dry-aged, slow-cooked, and glazed with a caramelised shoyu reduction; the leg is confit, and the deboned wing is stuffed with black beans, shallots, and ginger. The dish is further elevated by a rich duck jus made from roasted bones, which adds a deep, savoury note. Accompanying elements are burnt eggplant puree, pickled red beets, charred beet leaves, fried frisée, and grilled garlic. My favourite part of this dish was the confit leg, which was the most tender.

Grilled Seabass 4.5/5

This Grilled Seabass highlights the delicate flavours of farmed seabass from Corsica, which is aged for four days to enhance its richness before being expertly grilled. The seabass is served over a bed of sushi rice and artfully complemented by ribbons of fresh summer squash, yellow corn curry and grilled sweet potato leaves. Adding a touch of the sea, crisp samphire seaweed brings a briny, crunchy contrast. Each component is thoughtfully prepared to enhance the overall experience, creating a well-rounded, tasty dish.

Blackmore Farm Wagyu Beef Trio 4.2/5

Moving on to the final main plate of the evening, the Blackmore Farm Wagyu Beef Trio presents a showcase of premium Wagyu cuts, each meticulously prepared to highlight its exceptional quality. This dish features a carefully curated selection of Wagyu cuts, each treated with a different cooking technique to bring out its unique flavours and textures. The preparation includes grilling, which imparts a charred, smoky flavour; smoking, which adds a deep, complex aroma; and ambient heat cooking, which ensures tenderness and rich, unadulterated beef flavour. The Wagyu beef trio is served with an array of complementary accompaniments such as grilled oyster mushrooms, vibrant mustard frills and a creamy potato puree. To add a touch of tangy contrast, house-fermented raspberries are included.

Rosella & Pink Guava Shaved Ice 3/5

The Rosella & Pink Guava Shaved Ice is presented in a fluffy kakigori style for dessert. The base of this treat is shaved from a block of ice that has been frozen with a blend of dried rosella flower 'tea' and pink guava puree. It is finished with a drizzle of condensed milk and is dusted with 'Li Hing Mui' dried plum powder. I was not such a fan of this dessert as I found it repetitive in taste and texture after a few spoonfuls.

Petit Fours

Last but not least, we had petit fours, which consisted of a chocolate bonbon, a sweet jelly and a financier. A nice sweet end to dinner!

Butcher's Block is also well-known for its excellent wine programme, with very knowledgeable and experienced sommeliers and an extensive wine list of nearly 300 labels, including rare and limited-edition selections. Elevate your dinner experience with a tailored wine pairing option, which comes at S$118++ for five glasses and S$138++ for six glasses.

Discerning guests will be pleased to know that Butcher's Block has been inducted into the exclusive Dom Pérignon society. For ultimate luxury, the Dom Pérignon Experience (S$408++) comes with 2 curated glasses of Dom Pérignon alongside 3 glasses of handpicked premium wines orchestrated for pure indulgence. Dom Pérignon is also available by the glass at S$98++.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Ingleside @ Tras Street - From Fermentation to Fire

Ingleside is a new modern European restaurant in the heart of Tras Street in Tanjong Pagar. Spearheaded by the husband-and-wife team of Louis Chan and Jana Jusman as Head Chef and Head Fermentation Specialist respectively, Ingleside brings time-honoured techniques of fermentation, dry-aging, and wood-fired cooking, melded with innovative approaches to craft a contemporary European menu.

Tuna Tartare 4/5

We embarked on the 6-Course Ingleside Experience Menu ($128++), starting with the Tuna Tartare. This dish features finely diced tuna housed in a crispy shell, paired with maitake shoyu, sesame oil, yuzu, and pickled shallot, and topped with caviar. Each bite is a delightful burst of flavours and textures.

Truffle Toast 4/5

Next was the Truffle Toast, where fluffy brioche is deep-fried and topped with foie gras mousse, sauternes jelly, and fresh black truffle shavings. Every bite provides an explosion of rich and decadent flavours.

Jamon Ball 3/5

The Jamon Ball, shaped into a crispy potato ball, is packed with the lovely flavours of jamon serrano and Gruyere cheese. The thin, crispy coating encases a savoury filling elevated by the sweetness of shrimp.

Hand Cut Wagyu Tartare 4/5

Following the trio of snacks, we moved on to the appetisers, starting with the Hand Cut Wagyu Tartare served atop roasted bone marrow. This dish features a myriad of housemade ferments, including shoyu made from coffee, celery vinegar, and roast chicken garum, topped with cured egg yolk. This dish requires an additional top-up of $24 but is well worth it for its complexity and depth of flavour.

Maitake & Pork 3.5/5

The other appetiser, Maitake & Pork, features confit pork cheek that melts in your mouth, paired with a split pea miso glaze. Crispy kale topped with shio koji sauce completes the dish for added crunch.

Atlantic Octopus 4/5

Moving on to the mains, we had the Atlantic Octopus, cooked over a wood-fire grill and served with smoked pepper squid garum puree, black garlic aioli, herb aioli, prawn oil, and charred fennel. The octopus was tender, with a lovely char from the grill.

Tajima MBS 6-7 Koji Picanha 4.2/5

The meal's highlight was the Tajima MBS 6-7 Koji Picanha, aged in house-grown shio koji. This ageing process adds a subtle sweetness, umami, and juiciness to the already well-marbled steak. It is accompanied by pomme puree and slow-roasted banana shallots, creating a perfectly balanced dish.

Deconstructed Lemon Meringue Tart 4.2/5

For dessert, we enjoyed the Deconstructed Lemon Meringue Tart. This dessert is a medley of textures comprising yuzu granita, smoked ice cream, lavender lemon curd, and thyme crumb. It's sweet, tangy, and refreshing, making it an ideal sweet ending to the meal.

Smoked Chocolate Brownie 4/5

For those craving a richer and sweeter finish, the Smoked Chocolate Brownie is moist and molten, paired with grilled pineapple and coconut foam. The coconut foam smoothens the richness of the brownie, although the grilled pineapple's tropical finish left me slightly puzzled by its intent.

Ingleside offers a captivating dining experience with its modern European menu, expertly crafted by the talented duo of Louis Chan and Jana Jusman. Each dish showcases its mastery of traditional techniques and innovative flair, making Ingleside a must-visit destination for food enthusiasts looking to experience a unique blend of flavours and textures in Tanjong Pagar.

Note: This is an invited tasting.


Ingleside
49 Tras Street
Singapore 078988
Tel: +65 88394393
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Nearest: Tanjong Pagar (EW Line). Maxwell (TE Line)

Opening Hours:
Tue: 6pm - 1130pm
Wed-Fri: 12pm - 3pm, 6pm - 1130pm
SatL 6pm - 1130pm
(Closed on Sun and Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]