Iggy’s

28th best restaurant in the world 2010

After finally breaking into the list last year, Singapore now boasts two restaurants in the top 50, of which Iggy’s is the highest entry. Here the menu has an international feel, as one might expect from a country that has no agricultural industry and sits close to the equator, with the chefs having the pick of both the northern and southern hemispheres depending on the season.

Owner Ignatius Chan and his team does much more than just pluck ingredients from their global backyard – instead, Iggy’s is a melting pot of styles and flavours that isn’t restrained by any culinary conventions or styles, resulting in envelope-pushing combinations and dishes. While the world’s kitchens are still offering wagyu beef fillet, for example, Iggy’s serves wagyu tongue, slow-cooked with three peppers, micro-greens, yuzu mustard and avocado mousse.

The restaurant’s sweet and sour combination of strawberries prepared three ways (meringue, sorbet, purée) with micro and fruit tomatoes and tomato seeds also demonstrates the team’s playful side.

Signature dishes

Behind the stove

Head chef Akmal Anuar looks after the savoury section and is a graduate of the Singapore Hotel association Training and Education Centre. The desserts section is overseen by Andres Lara, who worked extensively in Europe and Northern America before joining Iggy’s.

Interview

Iggy’s – Facts