Little Gizzard Shad fish, Inaniwa yuzu, tomato jelly, shiso.
Inaniwa udon is thinner than the usual udon, and is made using a recipe that dates back to 1665.
Daikon, braised oxtail, perigord black winter truffles, parmigiano reggiano
Burgundian dish of poached egg 🥚 in bourguignon sauce. Dotted with bacon 🥓, mushrooms 🍄 pearl 🧅
Steamed Tilefish, turnip purée, chijimi horensou (winter edition spinach), kinome
Deconstructed apple 🍎 tart. With puff rice, rosemary oil, smoked ice cream.
Booked a table for 2 to celebrate my husband's birthday. We had the tasting menu which cost $150. Every dish was cooked to perfection. We had a visual and gastro feast, being seated next to the kitchen! My water was constantly refilled and it showed how attentive the service staff was. Will be back again for sure!
With a patty made from Kagoshima Wagyu and dressed with Epoisse, onions and Amelia tomato between super soft, almost-white brioche buns, this is a mini burger that is petite in size but decidedly decadent and sophisticated in taste. It is clear that one isn’t enough which is why each serving consists of two of them.
A timeless classic here that’s big on flavour. The al dente strands of thin pasta are coated in an umami lobster oil, and topped with crispy Sakura ebi, kombu and sorrel. I recommend ordering this to share so you have stomach space to try other things on the Gastrobar menu. Like the “Iggy’s Burger”.
The highlight of our dinner last night was a new-ish dish by Head Chef Helio Goncalves. It is inspired by the “Cod Brás”, a classic dish synonymous with Lisbon, Portugal where he hails from, and is simply delicious in a “comfort food” style.
In this very slow-cooked creation are salted cod tripe, potato, yolk, garlic and onions and his version of the Japanese “Kabayaki” sauce (made in-house with the head and bones of seabass). And because they are in season, white “Alba” truffle instead of cod loin, is laid on top. The surprise is the fried egg (swipe to see) hidden under all those “leaves” of freshly shaved truffle. Break it and mix the oozy yolk into everything to add lusciousness to each bite.
It will be interesting to see what other unique dishes Chef Helio comes up with that successfully marry his Portuguese heritage with the Iggy’s brand of fine cuisine.
Snacking before dinner is not something that our Asian parents would look to kindly upon. That is, until they come to Iggy's. Named after the founder Ignatius, Iggy's serves some of the strangest snacks you'll find in a restaurant.
It also boasts one of the most unforgettable meals you'll find in Singapore. Because this is not a place where you can head to the website 3 months after your meal to recall what you ate. Iggy's does not work like that. Iggy's operates on a seasonal menu, and courses are tweaked or downright replaced. With such a hefty price tag, you probably don't want to forget what you've had (so that you can boast to your friends about your meal).
Well, does a transient menu mean transient quality? Will you get the same experience that everyone else has gotten?
Read more at https://junkasia.com/2018/06/06/mitchell-lin-guide-iggys/
#Michelin #MitchellLin #KuehTuTu
We ate, we drank, we laughed and we bonded over this amazing meal. Iggy and Janice, thanks so much for organising this special dinner and @happygreedyfoodie and @sk_food_and_travel thanks for sharing your wines.
Strawberry, shiso, Sakura and beetroot. This was light and refreshing just like spring herself.
This leg of lamb was beautifully roasted and it’s so tender. Thank you for this wonderful surprise and for allowing us to try this.
French pigeon, chestnut, horseradish and turnip. Hands down the best Pigeon course we’ve had. The doneness was just right and the texture and flavour superb. We didn’t need anything else to dress it up. Chef Aitor shows his mettle here that he understands his ingredients well and that he has the skill to bring out the best in them as is.
Fish throats or double chins as Iggy calls it, this was the delicacy which sparked this dinner. We were so blessed that Iggy had suggested it as this was so good. The hake throats won many hearts and palates that evening under the hands of Chef Aitor and as one of our friends exclaimed, “ who cares about Kama Toro (tuna cheeks) when you can have kokotxas!” All of us will never look at double chins the same away again.
