“Dorin Schuster’s wizardry in the kitchen yields an array of small dishes featuring local and imported ingredients, but manages to avoid the pitfalls of catch-all “fusion” food” (Economist.com). Located on the third floor of Singapores Regent Hotel, the counter-top dining experience at Iggy’s is quickly making it “one of Singapore’s most famous (and best) restaurants” (timeout.com) The cuisine can best be described as innovative and subtle east/west fusion. Dishes served are exquisite collaborations of subtle flavours and textures, such as the fish maw with delicate parmesan crust or a plump scallop with foie gras puree and yuzu. Lunch consists of three or five courses, and dinner is a ten-course affair. The fabulous food is complimented by Iggy‘s “extensive wine list which features vintages dating back to the 1960’s”(regent hotels.com)

www.iggys.com.sg

Written by  Andrea Meyer.

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