Selected shots

Iggy's
Regent Hotel


Wagyu carpaccio. Look at how beautifully marbled the beef is.


Charcoal noodles with scallop tartar and tomato jelly. No, the noodles do not taste like charcoal. They were, however, delightfully light and refreshing.


A very special dish created by chef Ignatius himself. On the bottom left is foie gras tempura over a slice of (extremely fresh) unagi. In the eggshell is an egg sauce with chopped peppers. Oh, and a baby spinach salad. I never knew spinach leaves looked like that.


To eat, simply pour the egg sauce over the tempura and unagi. Who ever said haute cuisine is complicated?



More noodles, this time pasta with mushrooms in yuzu sauce. It was my substitute from the vegetarian menu because I did not want to eat the shellfish dish on the regular menu.


Roasted lamb shoulder, all juicy and oozing just a little blood.


P.s. For those that are wondering, I suddenly recalled a nifty function available on my camera called "custom white balance". Hence, halfway through the meal, the photos became properly colored, instead of having that annoying yellowish tint.