Even though it was during an "off-peak" month, but reservations were still almost 80% full on weekends. So this is a place where you want to reserve first before coming.
Guests who arrive early will be ushered to this colourful corner called the "red room" because most of the furniture in this corner is red.
Owner of Iggy's, Mr Ignatius Chan, was there at the restaurant when we were there. He is a pretty hands on guy, who has to try out all the new improved creations the chefs created before giving his stamp of approval to be served.
Even though we managed to get a table in the main dining hall, but when we decided to check out the kitchen bar where we can see all the actions from the kitchen.
Iggy's has spent a huge sum of money on the ventilation in the kitchen to ensure that it is free from all smells, oil and dirt. And we can confirm that we didn't smell like any of their food because we decided to sit along the kitchen counter to see first hand their chefs at work.
For our dinner, we had the Gastronomic Menu - S$250++
First up was Iggy's Pinot Noir (S$30), a house wine of Iggy's.
Our first Amuse Bouche was the Butternut ice cream with sweet potato. Sweet, cold and delicious.
Next, we had the creamy Foei Gras lollipop which had a light crisp crust on the outside.
Plus the super sweet and fresh Squid with uni and dashi tea (Japanese seaweed stock)
The bigger appetizers we had was this Kohada fish with Tomato, Clementine, Mango, puffed Quinoa and beef. This reminds diners that spring is near.
Bread rolls with butter and shaved cheese.
I was surprised by the Hokkaido Scallop with celery, bacon foam, granny smith apple. Especially the bacon foam. Even though you can "eat" foam, but you can still taste a strong bacon taste in it.
The service staff lay down a Fish knife and fork. And you know the next dish is a fish dish.
Indeed, the fish dish we had was the Lightly cured Himi Kan-Buri (winter amberjack from Himi, Japan) with baby leek, pepper and wasabi powder. Initially, I was not sure how strong the wasabi powder was, but to my surprise, the wasabi powder was very light, in fact almost non-existence.
This beautiful "dumpling" was the Raviolo of duck, egg and yam and dehydrated vegetables. The duck was inside the Raviolo and mashed yam underneath it.
We were given a small cup of Duck consommé, cooked from the duck meat.
The mains for the beef dish was the Wagyu with Nanohana flower, heirloom carrot and rosemary. Beef was tender and juicy.
The only dish we didn't like that much was this Vacherin Mont D'or - mashed Yukon gold potato, mache and Alba black truffle. It sounded good, but perhaps it became a bit too rich. Especially when it came towards the end of the meal.
To lighten things up, we ordered a glass of Torbreck Bothie (S$15)
Our pre-dessert was this beautiful Gorgonzola cheese in disc
plus the Strawberry with vin cotto sphere. The vin cotto was injected into the delicate crisp sphere and when you bite into it, the liquid flows out. Yummy.
The chef preparing our next main dessert.
"Winter" - Chestnut, coconut powder, coffee and lemon. Looks can be decieving. This ordinary dessert actually tasted pretty good.
The best best part of the meal, was when the dessert chef brought out this dessert bento box. Petit fours selection offered in bento box and diners choose anything they want, or in case you cannot make up you mind, how about one of each.
We did that! Everything was deliclious. You can even have more if you really want.
To wash down all the yummy food, we had a Pot of tea (S$10)
and decaffeinated coffee (S$6)
Iggy's was one of the highlights for our 2011 even though it is still early in the year. And with such standards, I think it is not difficult for Iggy's to squeeze in to the Miele's Guide once again for 2011.
Iggy's
581 Orchard Road
Level 3
Hilton Hotel Singapore