A Gastronomic Gem – iggy’s, Singapore

In collaboration with PASSIONS, VOICE OF ASIA is proud to present timeless articles from the archives, reproduced digitally for your reading pleasure. Originally published in PASSIONS Volume 44 in 2011, we present this story on iggy’s in Singapore, a One-Michelin star fine dining restaurant offering modern-contemporary cuisine.

With restaurants opened by Michelin-star chefs like L’Atelier de Joël Robuchon and Kunio by Kunio Tokuoka sprouting around the city like mushrooms, Singapore is steadily becoming the quintessential fine dining nation – equivalent to the scintillating ‘sin’ city itself: Las Vegas. Before such reputable chefs came into the limelight in this island, there have been local chefs who came to the forefront before with tantalising creations that perfectly blended elegance with tradition, like Ignatius Chan – the founder of eponymous restaurant, iggy’s.

All pre-conceived stereotypical notions of fine dining are thrown out the window at Iggy’s. While the term conjures images of gastronomes picking apart architecturally profound foods, this is not the case here as the restaurant does away with the show lights and highlights instead, pared-down but impressive cuisine in an intimate setting, to provide a very personal gastronomic dining experience. Those who dine at iggy’s will find that the dark-lined wooden restaurant complements the restaurant’s unpretentious approach. Catering to varied tastes, Iggy’s is ideal for the social butterfly who wishes to strike up a conversation with the chefs at the bar, or at the quaint library room.

The culmination of its restaurateur and sommelier, Ignatius Chan’s dream, iggy’s is a culinary haven where diners can savour the delights to be found in food which fuses elements from the east with the west. An amalgamy of Ignatius’ travel and dining experiences, the cuisine at iggy’s are identifiable through their exotic flavours owing from a wide collection of ingredients sourced from a global marketplace, including quail from Tasmania and foie gras from France. And this is what distinguishes iggy’s – the restaurant caters to those who are not only looking for a great gastronomical experience but also to savour the experience of enjoying nature’s delicacies at their prime, like servings of rare Japanese mushrooms that have been gathered at their apex of maturity.

The First Chapter

Diners will have the chance to savour new textures and flavours at iggy’s at every visit as the restaurant does not have a fixed menu, with their Table d’Hote and tasting menus changing monthly. In every sense, each dish is like a page turned in a story book and has the ability to weave a tale from beginning to end. The opening to Iggy’s tale starts off with a light appetiser – a Brittany oyster served on a broth of sago and bonito, and garnished with balsamic jelly and ocean cress. A creamy concoction, this dish is perfect to awaken the palate. Another great amuse bouche to start your meal with is the Egg Cocotte. Traditionally made with cream and bacon, this breakfast meal is given a refreshing twist as it is created with marinated tofu, black truffle salsa and Parmesan crumbs.

The Piece de Resistance

With every great tale lies its premise, its very heart… and soul. And there is no doubt that iggy’s core essence is to be found in its abundant seafood entrées like the refreshing needlefish that is doused in pink garlic puree, dill, shallot and vinaigrette. Those with a much more refined palate can look forward to the popular lobster dish that is served with scrambled egg, tofu, fennel and a foam bisque. However, not every dish at iggy’s contains seafood as meat lovers are not forgotten. While at Iggy’s, diners should not miss out on the Kurobuta pork ragout that is made with homemade pappardelle, mushrooms and Kurobuta pork cheek or relish in tantalising mouthful bites of the restaurant’s signature wagyu burger, with white truffle sabayon.

A Fairytale Ending

And what better way to end a meal at iggy’s than their delectable desserts? Definitely pleasing to the eye, desserts are where the culinary staff at iggy’s shine best, especially when it comes to manipulating colours in their dishes. Taking a cue from the Rocas brothers in the science of colourology – where colours influence culinary creations, the restaurant’s desserts like Cherry Blossom – a combination of honey melon, kumquat and plum, and the duo of strawberries and tomatoes, is a marriage of sweet and sour notes and the ideal representation of Spring.