Saturday, December 18, 2010

Best Foie Gras in Singapore


Foie Gras @ Wolf Brasserie (80 Mohammad Sultan Road #01-13 The Pier @ Robertson | Tel: 6835 7818




Overview
I have tried countless of classic Pan Seared/Oven Roasted Foie Gras being a French food enthusiast. By far the best I've tried in Singapore is the one served at Wolf Brasserie. The price for a plate of lovely Foie Gras is only $26 which is very reasonable for its quality. Restaurants of the same stature charge up to $42 for a plate.


Description
If you love your Foie Gras crisp on the outside but soft and creamy on the inside, you will love what they serve at Wolf Brasserie. The Foie Gras melts in your mouth, allowing you to fully enjoy the taste of it. Many restaurants, even the premium ones in Singapore fail to impress me with their Foie Gras. They are usually overcooked. Foie Gras is traditionally Goose Liver but in Singapore I find that many restaurants even the ones that you pay a bomb for use Duck Liver instead. The taste is indeed different. My guess is that the Foie Gras @ Wolf Brasserie is Goose Liver and not Duck Liver which makes it more succulent and creamy. For those Foie Gras lovers out there, go try it and let me know what you think. You won't be disappointed.

Sunday, December 5, 2010

Restaurant Iggys Review

Restaurant: Iggys

Address: 
581 Orchard Road, The Hilton Hotel
Level 3, Singapore 238883

Contact:
6732 2234 / 8188 3200

Openhing Hours:
Mon - Sat: 12pm - 1.30pm, 7pm - 9.30pm






 

Overview:
Iggy's has been rated as one of the best fine dining restaurants in Singapore. Famous for its gastronomic menus, I decided to give it a try. The service was excellent as you would expect from paying $250 for a set menu. The food was good but at that hefty price, it made me think that I should have got more out of the dishes. But if you have the money, by all means, don't stop yourself because every meal is special.

Highlights
The freshly baked white baguette, served with olive oil or creamy butter was crispy on the outside while soft and warm inside. I had 3 of them. The roasted crispy chicken skin on a stick, together with sauteed bacon on top of soft bread was awesome. Next came this dish with crab topped with some cavier and some other ingredients which I can't remember. The point is that the mixture of flavours were extremely good. The epitome of what an appetizer should be about. The other highlight  I want to share would be the white truffle pasta. The pasta had a very unique flavour of white truffle. It was not too oily like some places have it but just right. The truffle taste stays in your mouth for a while which was really pleasant. Lastly, the wagyu short rib. Except for it being diced with corn, the texture of the wagyu was tender and juicy, melts in your mouth slightly. A perfect main course. The dinner ended with a generous selection of chocolates that were complimentary. Each chocolate I was told, was freshly made daily. Really really good.


Downsides
I was really looking forward to the foie gras on that night but was rather disappointed with the chef trying to come out with something unique. It was steamed with egg and some sauce. I would have preferred it pan seared or roasted as it was always traditionally. The dessert which looked much better than it tasted was also a bit disappointing. The flavors were not able to impress at all with blueberry, cheese, chocolate and icing all getting in the way of each other. But it did look fabulous as you would see below.
 
Reccommendation
I would recommend Iggys to people who know how to enjoy food in small amounts, those who are able to appreciate subtle flavors in each item of the course. It is also a place suitable for a quiet relaxing evening with your significant other or even for business. If you don't know what to eat, Iggys solves that problem with varying menus daily. It also provides a degree of flexibility of changing certain items in the gastronomic menu. Not a problem if you're vegetarian because they have that covered too. A place one must try at least once to experience what fine food really is. 

Others
One last thing, do remember to book early, especially if you're thinking of going on a weekend. At least 2 weeks in advance to be safe.

Cheers!
ilovefood