DETAILSWith only 28 seats in the public dining area and a location so discreet that one could easily miss it, Iggy’s gently avoids the sense of pretention that overshadows so many other world class restaurants. The dining space is made up of an L-shaped bar overlooking the tantalisingly fast paced kitchen, and an adjoining room seating another 15 guests. Dominated by warm wood tones, sandy hued floor-to-ceiling bookshelves and dark, richly woven carpet, the restaurant assumes the atmosphere of a chic living room.
FOOD AND BEVERAGE Diners are treated to intimate service and a refreshingly unfussy menu that matches the elegant simplicity of the décor. The kitchen has no head chef, however its superb team of chefs work closely with restaurateur and sommelier Ignatius Chan (Iggy) to develop stunning seasonal dishes that keep the understated menu fresh and vibrant from month to month.
The food is influenced by the culmination of Iggy’s many gastronomically inspiring trips around Europe, Australia and Asia. The dishes on the menu are deceptively simple, but each course displays a disarming sensitivity to flavour and a passion for creative cooking. While every plate oozes sophistication, many have a frivolous streak such as the pan-fried foie gras, warm pear soup, mango and brioche crumbs. The dessert menu offers up the equally intriguing option of peanut butter ice cream, Granny Smith apples and crispy celery. Despite earning a coveted spot on the S.Pellegrino World’s 50 Best Restaurants list and a Miele Guide rating as the finest restaurant in Asia 2009/10, Iggy’s retains a minimalist charm and an attitude towards food and wine that shows no hint of complacency.
Under the creative control of culinary tour de force Andre Chiang, Jaan par Andre offers a dining experience that delights all the senses. The experimental degustation menu undergoes a complete transformation every season reflecting Chiang’s desire to cook for the moment and cater to diners’ evolving palates. Embodying the aspirations and inspirations of the French nouvelle cuisine movement of the 1960s, Jaan’s food evokes suspense and excitement – arriving at the table like an enigmatic artwork full of hidden surprises, both aesthetic and culinary. One tempting preview from the 2010 spring menu is the thirty-six hour roast short rib coated with aromatic charcoal braised truffled polenta and Cevenne onion. Chiang is also famous for his signature shape-shifting Snickers dessert, which continues to dazzle diners with each new version.
The view of the dishes on the table is just as spectacular as the view of the city out the window. Jaan Par Andre is located in a small, bold and contemporary dining space on the 70th floor of Swissôtel the Stamford. The room features giant, light filled windows and a dramatic avant-garde ceiling that could be an art installation in itself. Each beautifully laid table forms a romantic enclave with uninterrupted views out onto the azure Singapore skyline. Since the arrival of Chef Andre Chiang, the restaurant has enjoyed an onslaught of critical attention and international recognition. Jaan Par Andre was one of only two Singaporean restaurants to make it onto the coveted S.Pellegrino World’s 50 Best Restaurants list for 2010.
The Marina Bay Sands Resort is set to welcome a heavenly handful of the world’s best chefs to its mega complex in Singapore. Three Michelin-star French luminary Guy Savoy has already opened a sibling establishment to his extraordinarily successful flagship restaurant in France. The newest ‘Guy Savoy’ is located on the mezzanine level of the resort and serves food just as inspiring as its award-winning Parisian partner. Guy’s food philosophy is all about coaxing the subtle flavours out of each individual ingredient, and creating a brilliant bouquet of aromas that captures the imagination of the diner before they even take the first bite. Many diners choose to savour a novel-length degustation menu, where highlights range from delicate mini foie grois sandwiches to rainbow coloured macarons. Guy’s artichoke soup with black truffles and brioche has been hailed with accolades more frequently bestowed upon timeless masterpieces of art.
The dining room is intimate and modern with tables suitable for couples, families and groups. Curvy cream chairs sidle up to chocolate brown love seats, creating a warm atmosphere teeming with European class. A tea degustation menu offers adventurous epicurean travellers the chance to sample a specially designed series of culinary dishes paired with teas, with each course a reflection of Savoy’s signature creativity in the area of French nouvelle cuisine. Private dining rooms for ten or more people can turn a stunning meal into a grand gastronomic event.
Lunch: 12 noon - 1:30pm (Mon - Fri)
Dinner: 7pm - 9:30pm (Daily)