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2011-11-14
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2011 – Ranked 27 in S. Pellegrino World’s 50 Best Restaurant2010/2011 – Miele Guide Asia’s No.12010 - Ranked 28 in S. Pellegrino World’s 50 Best RestaurantAnd the list goes on & on for this Award-winning Modern European restaurant, which also happens to be in my top 3 fave list.The lunch was my first visit after Iggy’s had moved from Regent Hotel to The Hilton. The first few months were always fully booked & I finally gave up trying until a recent occasion when I brought 2 friends there.Ouch! Th
2010/2011 – Miele Guide Asia’s No.1
2010 - Ranked 28 in S. Pellegrino World’s 50 Best Restaurant
And the list goes on & on for this Award-winning Modern European restaurant, which also happens to be in my top 3 fave list.
The lunch was my first visit after Iggy’s had moved from Regent Hotel to The Hilton. The first few months were always fully booked & I finally gave up trying until a recent occasion when I brought 2 friends there.
Ouch! The 4-course lunch menu @ Iggy’s is now S$85++/pax! I felt really bad as I didn’t expect the prices for lunch had gone up so much. Nevertheless, we were all eager to see what Iggy’s had installed for us.
Honestly, it was an unpleasant start. I was a little put off by the Amuse Bousche. If you’re not a fish lover like me, you’d certainly give this Anchovy a miss.
The twin fish served on Watermelon was marinated with different seasonings – one sour & the other, salted. It was hard to digest for me, too fishy; but my two guy friends gobbled them without a single trace. I assumed they liked it.
I was starving so I indulged myself in their Sour Dough & Garlic Bread. That was good!
Delightful, crunchy & juicy, is how I would describe the Gillardeau Oyster. The appetizer was an execution of explicitness & taste; a dish which marry European influences with fresh Asian flavour. Love how the deep-fried tempura Oyster was served, floating on a bed of sago with a tinge of lemon & dashi.
Call me silly or loyal. Out of 10 visits to Iggy’s, I would order their Cappellini with Sakura Ebi 10 times. Just couldn’t get enough of this. Tried ordering at another restaurant once, but it was a disaster. Guess I would just stay faithful here. One word to describe the pasta: BEST! While we were waiting in between our meals, we noticed there was something different about the door to the kitchen. Look at the pix carefully:
One minute it was opaque,
Next, it became a see-through door. The 3 of us were trying to make a wild guess. What’s with this magical door? Give it some thought. I’ll reveal the answer at the end of this post. See if you get it right.
Well, I was in a carnivorous mood that day & so I opted for their Angus Rib-Eye as my main. I was totally satisfied with the succulent tender cut, served with Brussels Sprouts & a dash of Wasabi. Not many chefs could produce a medium-well beef that melts in your mouth, & I was 100% happy with the immaculate skills.The finale was Guinness for me. The Miso Caramel dessert was a real treat with peanuts & marshmallow. However, my friend wasn’t too happy with his dessert.
“Something missing in the middle?” he asked the waiter jokingly. Either you love or hate the plating of this Strawberry dessert. My friend was complaining that he could hardly find any strawberries in it. Lol! What do you think of this presentation?Ok, so have you got the answer to the mysterious kitchen door?
Iggy’s has this very interesting concept whereby when the door is opaque, it means the chef is busy preparing in the kitchen. When the food is ready, the door will turn transparent to signal to the waiters to enter & pick up the food! Amazing, isn’t it?
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