T. Dining by Singapore Tatler - - Indian -

Iggy’s is the brain­child of restau­ra­teur and som­me­lier Ig­natius Chan. The wine se­lec­tion is gen­er­ous—it’s well-known that the restau­rant has cu­rated an en­cy­clopaedic ar­chive of 25,000 bot­tles of Bur­gundy wine in its cel­lar, avail­able by the glass and bot­tle, so take your time to pe­ruse the ex­ten­sive wine list. The sig­na­ture dish is the mem­o­rable capellini with sakura ebi and konbu—which you can or­der off the Gas­tro Bar menu. An­other culi­nary thrill is the juicy suck­ling pig paired with dates and pick­led cab­bage, which we would or­der again and again. It’s the same with the hi­ra­masa, com­pris­ing uni and osci­etra caviar im­bued with the best flavours of the ocean.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.