Iggy's

Iggy's

Singapore

San Pellegrino World’s Best Restaurants list since 2006, it currently holds the 28th position: http://www.theworlds50best.com/awards/1-50-winners/iggys

 Iggy’s also topped the list of the 2010/2011 Miele Guide

http://mieleguide.com/asias-top-20

Simple elegant contemporary decor. Intimate settings with jazz music in the background.

 

Overlooking the kitchen with these automatic sliding glass doors so that we can watch the chefs at work every now and then.

Warm fresh mini baguette infused with truffle and amzing butter Butter (on top with grated cheese) that just melts in your mouth. 

Only one prix fixe menu is offered for their lunch/dinner. The degustation menu kicked off with....

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 Amuse bouche on the house:

Monk fish liver sauce with trout with caviar

- Absolutely amazing contrast between the sauce/temperatures and flavors!

 

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MUSHROOM

Dehydrated salad, citrus foam

 - Love the idea of citrus foam

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KOAHADA

Tomato, clementine, mango, quinoa, beet

 

 - Lovely kohada. Love the toasted quinoa. Amazing mango with beet sauce

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CAPPELLINI

Tomato, basil

- This was just the average cappellini with tomato sauce. I know that this dish should be all about the ingredients, the freshness and simplicity – but it was just too plain.

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GNOCCHI

Truffle salsa, egg

- Tasted liek a Chinese salted veggie dish. A little disappointing

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JOHN DORY

Asparagus, watermelon radish

- much like a fish n chip but battered with crunchy bread crumbs. Sprinkled with hot pepper and watermelon radish. John Dory was on top of a bedded asparagus puree.  Good combo but lacked the wow factor.

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LAMB

Baba ganoush, cornbread

- This rack of lamb was very tender, offered a side of fried cornbread that tasted fabulous with the lamb.

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SOURSOP

Cherry, baby tomato, mascarpone

- A very unique flavor: Soursop, which can only be found in several continents, was paired with cherry, soursop jelly glazed over baby tomato and served on top of mascarpone.  It had a great finish with a tint of sweet and sour taste.  Refreshing and the element of the tomato created an interested chemistry on our palettes.

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Tea

- love the presentation

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CHOCOLATE

Chinnamon, mandarin, vanilla

- The Cinnamon ice-cream was surrounded by: chocolate cakey brownie cubes, chocolate crunchy bits and chocolate; mandarin orange compote (fresh pieces of mandarin, dried mandarin and vanilla sauce) was excellent!

The long dark corridor that marked the end of our incredible degustation journey.

Is Iggy worthy of the label for Asia’s best restaurant? - Depends:

1. The ingredients were top-notch.
2. The service was faultless.  Attentive staff, not in your face, but they stand by the side of the restaurant.  At times, it made us feel a little awkward as if we were being watched.
3. When we first got seated and ordered from the menu, they did not ask us whether we have any dietary restriction.  A disappointment coming from a restaurant of this caliber
4. Presentation was delightful 
5. Wine list impeccable as one would expect from a restaurant owned by a former Singapore’s Best Sommelier of the year. 
6. The food lacked the surprise element which we would expect from Asia No. 1 restaurant and top 27 in the world.

Overall, it was STILL a great experience. 
 

Food: ★★★★★

Service: ★★★★★

Ambiance: ★★★★★

Presentation: ★★★★★