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THIS RESTAURANT HAS CHANGED LOCATIONS Iggy’s Restaurant Review: Set in a windowless 40-seat nook on the third floor of the ritzy Regent Singapore, Iggy’s is owned by accomplished sommelier Ignatius Chan. The compartmentalized space is comprised of an L-shaped wooden table, two dining rooms and a chef’s table by the kitchen. The menu changes monthly; its offerings typically reflect the owner’s globetrotting background: sashimi-grade sea urchin served on a bed of shiso jelly topped with cauliflower mousse; cappellini with sakura ebi and chopped konbu tossed in scampi oil, an Iggy’s signature that is a fixture on the menu; char-grilled coral trout lounging in a fragrant pool of salsa verde flavored with shallots, garlic, chervil and parsley in dashi stock. Dessert is a welcome surprise; try the banana bird cocktail with a quail’s egg-like yogurt sphere served adrift a clear, sweet soup laced with crème de banane and bourbon whisky. Iggy’s wine list showcases French viniculture, with an emphasis on Champagne, Riesling and Burgundy wines. Though Iggy’s only offers the day’s tasting menu, the kitchen is sufficiently flexible to handle last minute requests. That includes whipping up an impromptu carte du jour with mini Wagyu burgers and cappuccino of mushroom for the little ones.