Iggy's @ The Hilton Hotel, Singapore

 

Iggy's

Iggy's, a restaurant that needless to introduce. The restaurateur, Ignatius Chan is also award-winning Sommelier but not really what I "care" for because I'm rarely take any wine when dining at outside unless the set menu inclusive of wine pairing.

Miele Guide No.1 2011/2012

For being on top of the list of Miele Guide and ranked as World Best Restaurant(28th), I think most people really having high expectation for their first visit to Iggy's, I'm not exceptional. I have research and read so many food reviews about Iggy's for a year, it is 50/50, some said amazing good whilst some said terrible bad. I still decide to pay a visit but in a safety way-lunch.

 

The Hallway

I arrived at Iggy's just a bit earlier right before it is opens for lunch. The door is closed. The welcome service is really unprofessional. Is that really necessary insists to open the door sharp at noon and can welcome and lead the customer to the bar to have a seat while waiting?

 

Interior, Dining Area

Dim lights and intimate.

Set Lunch Menu

For safety, opt to go for lunch and also I don't have time for dinner, my dining schedule is fulled.

Amuse Bouche

A kick start with the refreshing and flavorful amuse bouche. The amuse bouche consist of fresh cut tomato, essence, puree and foam. It is very simple but yet cold, sweet and delicate.

Foie Gras

Fig, Hazelnut, Creme de cassis

For the first course, it is absolutely looks so beautiful and artful. It seem very common to see the combination of foie gras with the seasonal sweet fruits, such as fig, apple, apricot and etc but then will find that actually this combi is the safest way to enjoy the foie gras. It is taste good, satisfy without any complaint.

Sea Bream

Cauliflower, White Onion, White Chocolate

The upcoming dish is the sea bream, a very versatile fish that can use for bake, grill, steam or even fried. It is not my favourite of fish but since it is a seafood, I'll give it a try, I'm a seafood lover anyway. Texture is the highlight of this whole dish, the sea bream and the white chocolate cauliflower puree both are very creamy. The puree is moderately sweet so that it won't overwhelm the taste of the sea bream. Somehow, I think the taste can't catch up the texture. It needs a balance point.

Wagyu Flank

Haricot Vert, Onion, Madeira

The wagyu itself is great but the green beans are too salty, I have to serve it with the wagyu together to "reduce" its saltiness level.

Laguiole Knife

Fortunately, the Laguiole knife just letting me feel a bit better when carving with it, it is nice and comfort to hold instead.

Peach

Yoghurt, Elderflower, Spanish Onion

Most probably the best dish of the set lunch. Refreshing, light and sweet ending for the meal

The Iggy's is similar with the Cilantro KL, the restaurants' designs are about the same concept. The foods are actually good, but not outstanding. No complaint with the service except the welcome service that I have mentioned above. $85 for a such set lunch, it is quite valuable but really need to think twice if I will return for the gastronomic set dinner which is pricey, many said that it not worthy, really?

JAAN @ Equinox Complex, Swissôtel The Stamford, Singapore

The 3D3N of Singapore backpack trip will featuring five fine dining restaurants. The 1st on the top list is JAAN which I discovered it last year through surfing on the internet.

Before travel to Singapore, I have make all the reservations through online/e-mail for all the restaurants that I want to visit, as well as with some requests specified.

Equinox Complex, Swissôtel The Stamford, Singapore

JAAN team's service is impeccable, that is no doubt. The online service(e-mail) is really giving me a very good impression because I have write to them for so many times and every time get prompt reply. Within an hour after I'm arrived at Sg Harbour Front, on the way walking to the hotel I received a call from them, with all the requests I had been asked for, stated and confirmed without any mistake. Well Done!

JAAN

Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in Artisanal French cuisine in Singapore. 

Formerly known as JAAN par André, where now Chef André Chiang has opened up his own restaurant.

Upon arriving, I have been greet and lead me to my reserved table. As request for a window seat which give an awesome view of SG city, I'm really feel amazing that they have reserved the greatest spot for me, Awesome!

View from JAAN

Can you see the dazzling lights on the road?

Yes, it is the 1st day of the F1 racetrack lights up for 2weeks long.

Ornate Interior

The ornate interior features a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. Such stunning ambiance to dine in for, enjoy!

Start off with the Snack a.k.a Amuse Bouche

Clockwise From Top:

Smoked Unagi, Pickled Apple and Kombu Jelly

Crispy Chicken Skin, Curry Yoghurt

Cantal Cheese Cromesquis, Tarragon

Cereals Crackers, "Le Puy" Lentil Hummus

"Le Puy" Lentil Hummus

Every single of these tiny bites is exquisitely presented and of course taste good, a good play of texture and flavour. The lentils incorporated into the hummus is a nice touch, the chestnut gave the hummus a slightly sweet and nutty aroma that really good to pair with the crispy rye crisps. I didn't finish all of it although it is really great but the 10courses meal can't be "underestimate"... my stomach is small, space is limited.

Wild Mushroom Tea, Cep Sabayon, Lovage and Walnuts

A very intensity flavoured cep sabayon, by the moment the mushroom tea is pour into the double-wall cup, it turn out to be like a mushroom cappuccino. Such rich, creamy, intense flavoured soup shall be serve with the bread or brioche.

The Night Fall

Cannelloni of New Caledonian Obsiblue Prawn & Avocado

Chorizo Iberico, Black Mushrooms, Oscietra Caviar

I can say that the Artisanal cuisine prepared by Chef Julien Royer is a medley of textures and flavours. The creaminess of avocado; the sweetness of Obsiblue prawn and the very small chunk of saltiness of chorizo Iberico with the topping of Oscietra caviar as the final touch. It is not just beautiful but delicate and yummy delicious.

Sicilian Trumbetta Zucchini

Burrata "Artigiana", Olive Pearls and Sugar, Spring Herbs

I''m very seldom take any salad but this turn out to be one of my most favourite dish here. Every components has different texture and flavour. I like the Italian burrata cheese most, the cheese has unusual soft, creamy and milkiness texture. The olive oil pearls immediately remind me of the molecular cuisine, it looks so cute when any flavour or color can be transform into caviar form. It makes a great cold appetizer-light and refreshing.

55' Rosemary Smoked Organic Egg

Garden Peas, "Black Trumpets", Bellotta, and Cepe Nougatine

The organic egg has been poached at 64 degree for 55 minutes. One asked what if it poached at 1 more or less degree? Humorous, the assist. manager, Mr. Maximilian Bluemel answered. The runny and creamy egg serve with some peas, trumpets and lovely Iberico de Bellota. The perfect egg dish.

Wonder Full

The laser light and water show from Marina Bay Sands

Roasted Norwegian Scallop

Crayfish, Girolles, "Beurre Noisette' Broth

Most of the dishes are given its final touch in front of you, where the sauce pours from the sauce jug. The hand-dived scallop's topping has an interesting texture-salty, soft but slightly crispy.

Seared "Landes" Foie Gras

Muscovado "Burned" Black Figs

Can't go wrong with any foie gras. A simple yet comfort dish with the velvety smooth, nicely seared foie gras and the muscovado caramelized figs, a well-balance of sweetness and saltiness.

Atlantic Hake

Sauteed Young Squid, Smoked Ratte Potato, Jus Dolce Forte

When they explained the dish to me, the word of "hake" really made me confused, question mark popped up. Soon I found out what fish is this when I took the first bite on it. It is slightly mild, yet flaky, firm and meat. Similar to the cod but more subtle. The baby squid is tad salty, even though they suggested to serve the squid together with the hake and the rich and sweet sauce of jus Dolce Forte, the saltiness still a bit overwhelming.

Challans Duck

Roasted Breast, Confit Leg, Smoked Aubergine, Pickled Cherry, Buckwheat, Jus D'Abats

Lovely, I meet the Laguiole again, itself is elegant, comfort to hold on it. The Challans duck from Le Canard de Challans is another highlight. I always prefer the meat juicy and tender, which is bloody or medium rare.

Finest Cheese Selection and Condiments

by Artisan Cheese Maker, Herve Mons

The authentic French cuisine always include the cheese course, right after the main course, before the pre-desert or desert. I found myself really hard to accept this course(from the experience at Mandarin Grill, Mandarin Oriental Kuala Lumpur) due to its sharp and mild flavoured French cheeses. Anyhow, I won't reject or try to remove this course from the meal in any situation because I wish to discover more about the cheeses, who knows maybe someday I will find my favourite among them. I respect it, the cheese course in the meal, to be a complete meal.

Choconuts 3.0

Sable Breton, Tanariva Chocolate, Tonka Bean Ice Cream, Macadamia & Pecan Nuts, Walnut Snow

The latest version of Choconuts, previously there are few versions, Choconuts "Grand-Cru", Choconuts 2012. The presentation might look a bit "messy", in other way it known as artful. It taste delicious when spoon from the top way down to mix all components and let it melt in the mouth, aw...blissful.

Chef de Cuisine Julien Royer

He looks too young but yet his cuisine is so stunning. Chef Julien comes out to greet all the customers, table by table when serving the dessert.

Don't get it wrong, it is not my birthday. But it come in my mind to take this chance, this opportunity to say happy birthday to you, a "She" although until now I don't even know when is your exactly birthday. The mousse cake tastes good as well, I brought it back to hotel for supper :D

Petit Fours

(From Left to Right)Sorbet stick with popping candy,Chocolate rice crisp, Madeleine, Passion fruit marshmallow and Chocolate-coated rosemary ice-cream lollipop 

Last but not least, I'd like the sorbet stick the most, it popping candy "explode" in the mouth, like a firework show, you can feel it even hear the sound.

A small gift for the JAAN's team, before depart to Singapore I already make this decision. In the end, it didn't make me disappoint and even received more than the expectation.

Purposely request for the 10courses meal dinner menu to take back home because it was too many name need to remember. Surprisingly it come out with the classic wax stamp sealed envelope.

Special thanks to Changi Recommends which provides such a good deal.

The dinner marked the new record, the most long dinner I ever had, four hours. It is really unforgettable dining experience. Definitely will return to JAAN for the next trip.