Ignatius Chan went from a career as a very talented sommelier into the business side as a restaurateur in 1994 when he was one of the founders of Les Amis. In 2004 he founded Iggy’s together with his wife Janice Wong. Ignatius Chan or Iggy as he is called has not left his commitment as one of Asia’s best sommeliers and wine connoisseurs, and his restaurant Iggy’s is today considered one of Asia’s best.
The restaurant recently moved from The Regent Singapore hotel to The Hilton hotel on Orchard Road and the new dining room is much bigger than the previous one, but the décor and interior is still too businesslike and a bit dull. It would have done well for the restaurant if the décor was lightening up a bit and offered a warmer tone and atmosphere.
The mainly Asian ingredients work well most of the times, but some of the combinations do not do well on your taste buds. The squid with sea urchin, dashi and ohba flowers is nice and the southern blue fin tuna with Kintoki carrot and buratta bottarga is delicious. There is poultry served as well and the quail with foie gras, faro, green peas and mushroom fits its purpose and should be given a chance. We have tried the Yukon gold potato purée with the Wagyu beef several times and we can not become friends with the purée that is just too much and does not go in harmony with the beef.
Iggy’s is a great restaurant and is a must for any food lover in Singapore.
Images courtesy of Iggy’s
Written by Andy
