Congrats again to Iggy's for being awarded a Michelin Star.
Anyway, my belief is, star or no star, as long one finds a place that serves food one enjoys very much and is happy to be in, that's all that matters 😄 And at Iggy's, I certainly have.
My most recent visit had me experiencing their Head Chef's adventurous creativity, as exemplified in this snack - the Durian Croquette.
Honestly, I am not too fond of the "king of fruit" but I made an exception in this case as I was curious what a foreign chef would do with it. Of course it wouldn't be as straightforward as pulp coated in batter. Instead, we learned that the durian filling was mixed with a bit of anchovies before being deep-fried. Each croquette was then finished with a few crispy whitebait and a dollop of kumquat aioli to form a pungent-sweet-savoury combo.
This is served as a precursor to the main event in the restaurant area of Iggy's. I am sure the highly unusual but surprisingly well balanced flavours of this delicious snack has piqued curiousity and triggered questions even as it brings about satisfied "Mmmm's".