Iggy’s Light Fan­tas­tic

Wine & Dine - - RESTAURANTS - —SEW

Long time fine din­ing es­tab­lish­ment Iggy’s, at the Hil­ton Singapore, has just launched a mini gas­tro-bar con­cept, tucked into a cosy cor­ner of its epony­mous restau­rant. Ap­pre­ci­at­ing that peo­ple “don’t eat tast­ing menus each night”, owner Ignatius Chan set up this new con­cept to make the Iggy ex­pe­ri­ence of highly re­fined mod­ern Euro­pean cui­sine more ac­ces­si­ble.

With only a hand­ful of seats round the bar, it’s best to make reser­va­tions. Iggy’s gas­tro­bar is all about en­joy­ing ex­cel­lent bites, fine wines in quiet, dis­creet sur­rounds. The menu is tight and fo­cused, pro­vid­ing a se­lec­tion of shared plates and larger mains, which re­flect new head chef Ai­tor Jeron­imo Orive’s Span­ish roots and Ig­gys’ trade­mark fi­nesse.

For shar­ing, have the de­light­fully pi­quant pin­txos

($26) com­pris­ing lightly pick­led ko­hada and Cata­lan style roasted veg­eta­bles on a slice of crisp toast; and the carpac­cio ($20), de­lec­ta­ble sliv­ers of A3 grade Toriyama wagyu ten­der­loin cured in-house, nicely ac­com­pa­nied by grated heir­loom tomato, pick­led veg­eta­bles and toasted baguettes. The co­cotte of beef tripe ($24) was most en­joy­able too, a hearty, unc­tu­ous stew of tripe, chorizo and blood sausage served with bread on the side to wipe up ev­ery last bit of the rich, per­fectly flavoured gravy. For a spot of veg­eta­bles, the tomato gar­den ($18), seem­ingly sim­ple, is an elab­o­rate pre­sen­ta­tion of four types of heir­loom toma­toes in­fused and com­pressed with a melange of flavours like honey and ap­ple cider vine­gar, bal­samic vine­gar and lime, and high­lighted with touches of sor­bet and other fan­cies.

The must-have is Iggy’s capellini (from $26), a signature since the restau­rant started 12 years ago, and the sub­ject of ado­ra­tion among loyal reg­u­lars. Del­i­cate capellini is cooked per­fectly and tossed in an umami-rich dress­ing of lob­ster oil and kombu, sprin­kled with sakura ebi and sor­rel. Al­ter­na­tively, there’s the heav­ier, meatier, earth­ier bu­ca­tini (from

$26), tossed in eight-hour braised ox­tail with black truf­fles. Both dishes come in ap­pe­tiser or main course por­tions.

Wines are a must at Iggy’s of course. The wine list here is a much pared down ver­sion of the restau­rant’s full works, but it is per­fectly concise and no less im­pres­sive. Choose from 18 op­tions by the glass, or a range of tast­ing flights both hor­i­zon­tal and ver­ti­cal. Most play­ful, though, were the op­tion wines

($65) where three glasses of wines are served blind to play and pair as you wish. All will be re­vealed at meal’s end.

581 Or­chard Road, Level 3, Hil­ton Singapore. Tel: 6732 2234; ig­gys.com.sg

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