When someone tells you “Get ready, we are going to dinner at Iggy’s”, what this actually means is , get out your Louboutins, we are going to have the dinner of a lifetime. Iggy’s is ranked No.45 on the S Pellegrino World’s 50 best restaurants List 2009 so I made sure my camera had batteries in it.. and that my hair looked great.
At Iggy’s whilst the deco and ambiance of the place is not something you would call super modern (the main dining room looks cozy rather than clinical), the food itself is really rather cutting edge, beautifully presented and encompasses all the subtleties and style of modern cuisine. Iggy’s plays with textures, colors, and flavours like how a child plays without inhibitions at Kindergarten art class.
There is only one thing on the Dinner Menu. The Gastronomic menu of USD $140++ (without booze) whether you walk in at 9pm or 11pm, that’s what you get. To kick off the night, we were served two amuse bouche, on the house , which was a rather nice touch.
The first amuse bouche was the sashimi-grade sea urchin served on a bed of shiso jelly topped with cauliflower mousse. This sea-urchin was smooth on the palate and really pleasing to the eye. It looked like someone served up spring on a white plate. The second amuse bouche (also on the house) was smoked trout. Cherry wood was employed to produce the white fumes inside that futuristic looking semi-metallic semi-Perspex orb. Smoky, woody, and fishy.. I really loved the caviar (not lump fish either.. but beluga).
Service here is top notch too. Discreet yet attentive, with lightning reflexes – the waiters anticipate your every need to within a nano-second. It’s like an art form!
Looking at the Hamachi, you could say that the Japanese Kaiseki dining style has also been an influence at Iggy’s. Classy, delicate and ‘no rush’ are words that come to mind, eating this young, sweet yellow tail. Be prepared to dine for at least two and a half to three hours here.
At Iggy’s you get to eat rare Japanese mushrooms gathered at their apex of maturity. With this ingenious creation, one is supposed to toss the mushrooms with the foam and eat the end product as it is. Incredibly exquisite. The sanma fish on wild rice , olive and thyme was nothing short of superb.
I was told by the waiter that the Chef himself likes to employ a light touch in cooking his food, and that is how he so successfully brings out the subtle flavours in a dish. Of course, make no mistake, the fact that the produce is super fresh contributes to how fantastic things taste.
Next up, the oats and gizzards with lobster. This perfect ensemble, was brilliantly executed. Taste wise not too gamy and the lobster was superbly fresh.
After the palette cleanser, the Wagyu beef was served. Grade 9 Wagyu that melted in one’s mouth - I gave up my flute of champagne for a glass of Burgundy to complement the aroma and textures in the Beef.
For the dessert, the juicy sweet seed pulp, and slightly gritty flesh of the feijoa was purposely converted into a smooth jelly – a complete contradiction in texture. So molecular.. dining made so incredibly entertaining. I felt like I could start the entire course over!
Enter the Petite Fours, which literally translated to Little Oven. The little cake was rich, and thick with cream nuts and fruit. A gorgeous mini tiramisu.
If you are a big kid at heart, like I am, then you will love the “pop-rocks” tart.. on the house. Hugely amusing, these cute bite size morsels explode and crackle in your mouth. Our waiter’s advice, “kindly consume in one swift mouth full and do not chew, rather suck for maximum satisfaction”. Did I not say that service here was par excellent?
Well, it was a fantastic experience. What can I say, except… for maximum indulgence, just visit Iggy’s!
Iggy’s, 1 Cuscaden Road, The Regent Singapore, Singapore.
Strongly advised to call 65 6732 2234 for reservations.
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About this week’s guest writer
Mei is an avid traveller, based in Kuala Lumpur, Malaysia, who enjoys writing about her travel and gastronomic experiences. In her words: “It all started out a couple of years back as a means to journal our travels and related photos. However, because we enjoy eating so much (as do other Malaysians) this blog soon took on the form of a food blog: Cumi & Ciki is a Malaysian food and travel blog. The name is derived from a popular educational television puppet show for Malaysian children in the 70s and 80s. This is the tale of the two traveling, eating, thrill-seeking monkeys from Kuala Lumpur. Food and culture go hand in hand. We feel that in life, we need to enjoy what we do, have passion; cultivate a sense of curiosity about the world. We hope that this is conveyed through our Cumi & Ciki blog.”
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Read other posts by Mei on Velvet Escape: