Most people who have been to Iggy's will remember this wooden entrance just outside the restaurant which was named few months ago as the best in Asia by Miele Guide.
It's quite dark inside, and the only "bright" spot are the seats around the counter. From here, you can see the actions in the kitchen through a glass window.
Iced water for my set lunch at Iggy's.
We were served a warm toasted bread with extra virgin olive oil.
The chef presented the Amuse Bouche of the day, while we selected the 5 courses lunch at S$80+++ with choice of 3 Hors D'oeuvres + 1 main course + 1 dessert.
The first was the fresh and sweet Blue Fin Tuna - Seared Tuna with baby leeks, ginger flower, chives potatoes, french beans and mirin dressing
Next was the mushroomy Mushroom flan and fricasse of mushrooms
I enjoyed Iggy's egg dish - Slow cooked egg, bacon, mushrooms with pinot jus. Just by looking at the ingredients, you know it is pure comfort food.
I had a Foie Gras (additional order) - Pan-fried foie gras. warm pear soup, mango and brioche crumbs. The quality of their Foie Gras was good, and the sweetness of the fruits brought out the tastes of the foie gras.
This is one of Iggy's signature dish - Cappellini (Sakura Ebi Cappellini with konbu and home-made scampi oil). Although the portion is not big, but every bite of this wonderful cappellini is very satisfying.
Our meal ended with a Sesame dessert - Warm Pound Cake, milk foam and white-sesame ice-cream.
As everone knows by now, Iggy's has relocated to its new premise in Hilton Hotel. And, the kitchen at the old and new Iggy's are helmed by different chef-de-cuisine. Do watch out for our next review on Iggy's at their new premises in Hilton hotel.
Iggy's (RELOCATED)
#03-00
1 Cuscaden Road
The Regent