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Iggy's
Iggy's is a restaurant in Singapore which serves Modern European cuisine. It has been named in The World's 50 Best Restaurants since 2009, including the best Asian restaurant in 2012. It was awarded one star in the List of Michelin starred restaurants in Singapore, 2017 Singapore edition of the Michelin Guide. It has been named as the best restaurant in Asia by the ''Miele Guide'' on three occasions. Description Iggy's was opened in 2004 by owner and chef/sommelier Ignatius Chan. The restaurant was originally located in Regent International Hotels, The Regent Hotel but moved to the Hilton Singapore, Hilton at 581 Orchard Road. The restaurant only had ten tables at each of the two locations, but after moving to its present location, it added an eight-seat dessert bar. There are sixteen chefs in the kitchen. The restaurant is able to offer a scholarship at the Singapore Institute of Technology. Menu The restaurant's menu does not follow a particular style of cuisine but instead serv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miele Guide
The Miele Guide is a regional guide book to restaurants in Asia. The 2008/2009 edition which was published at the end of October 2008, launched the first in an annual series, which ranked and showcased the top 20 restaurants in Asia, as well as categorised restaurants according to the city and country they are in. It is published by Singapore-based Ate Media, and officially sponsored by the German home appliance maker Miele. Other official partners include TIME Magazine, Visa Inc. and Hyatt Hotels. The guide does not accept advertising and none of the official partners have any influence on the multi-round judging process. History The Miele Guide was created by Aun Koh and Tan Su-Lyn as they felt there is no authoritative reference to restaurants in Asia. Aun Koh is the director of Ate Media and also the noted blogger behind popular Singapore food blog, Chubbyhubby.net. As early as 2006, the blog featured entries discussing the lack of recognition for restaurants in Asia in inte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hilton Singapore
Voco Orchard Singapore is a voco hotel in located at Orchard Road, Singapore. It is the first voco-branded hotel by InterContinental Hotels Group in Southeast Asia. History The construction of the Singapore Hilton was announced in ''The Straits Times'' on 1 November 1963, along with its sister hotel, the Kuala Lumpur Hilton. Singapore had joined as one of the states in the new nation of Malaysia only weeks before. The two hotels were financed by businessman Cho Jock Kim, head of Far East Publishers. The $18 million hotel was designed by local architects Booty Edwards & Partners. Completion was intended for 1965, but Singapore left Malaysia that year, and by November 1965, only the pilings of the structure had been completed. Construction resumed in 1968 and the Far East Organization, owned by billionaire Ng Teng Fong, listed the hotel on the Stock Exchange of Malaysia and Singapore in August 1968, through its Far Eastern Hotels Development Ltd. subsidiary. A topping off ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Michelin Starred Restaurants In Singapore
The Michelin Guide for Singapore was first published in 2016. At the time, Singapore was the first country in Southeast Asia to have Michelin-starred restaurants and stalls, and was one of the four states in general in the Asia-Pacific along with Japan and the Special administrative regions of China, special administrative regions (SAR) of Hong Kong and Macau. In the 2016 edition, two Hawker centre, hawker stalls, Hill Street Tai Hwa Pork Noodle and Hong Kong Soya Sauce Chicken Rice and Noodle, became the first set of Southeast Asian street food, street stalls to be bestowed with Michelin stars. Hong Kong Soya Sauce Chicken Rice & Noodle soup, Noodle's most notable dish and also the country's national dish, Hainanese chicken rice, chicken rice, also became the cheapest Michelin-star meal in the world at S$2 (US$1.60) a serving. In September 2019, Odette (restaurant), Odette and Les Amis (restaurant), Les Amis were awarded the three stars award. In September 2021, Zen was awarded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ignatius Chan
Ignatius is a male given name and a surname. Notable people with the name include: Given name Religious * Ignatius of Antioch (35–108), saint and martyr, Apostolic Father, early Christian bishop * Ignatius of Constantinople (797–877), Catholic and Eastern Orthodox saint, Patriarch of Constantinople * Ignatios the Deacon (780/790 – after 845), Byzantine bishop and writer * Ignatius of Bulgaria, patriarch in 1272–1277 * Ignatius Brianchaninov (1807–1867), Russian Orthodox saint, bishop and ascetical writer * Ignatius of Jesus (1596–1667), Italian Catholic missionary friar * Ignatius of Laconi (1701–1781), Italian Catholic saint * Ignatius of Loyola (1491–1556), Basque Catholic saint and founder of the Society of Jesus * Ignatius of Moscow (1540–1620), Russian Orthodox Patriarch * Ignatius Moses I Daoud (or Moussa Daoud) (1930–2012), Syrian Catholic Patriarch * Ignatius Zakka I Iwas (born 1933), Syriac Orthodox Patriarch * Ignatius III Atiyah, 17th-century M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pound Cake
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed with syrup, with a coat of icing, or with whipped cream and fruit. History The earliest recipe for pound cake is found in the English cook book '' The Art of Cookery'' by Hannah Glasse, published in 1747. The first U.S. cookbook, '' American Cookery'', published in 1796, has a recipe for pound cake. Over time, the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of ''Direction for Cookery'', used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of ''Saveur'', James Villas wrote that cake flour would not work in place of all-purpose ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earl Grey Tea
Earl Grey tea is a Tea blending and additives, tea blend which has been flavoured with Bergamot essential oil, oil of bergamot. The rind's fragrant oil is added to black tea to give Earl Grey its unique taste. However, many, if not most, Earl Greys use artificial bergamot flavour. Traditionally, Earl Grey was made from black teas such as Chinese keemun, and therefore intended to be served without milk. Sometimes it is blended with lapsang souchong tea, which lends a smoky character. Other varieties have been introduced as well, such as Green tea, green or oolong. History The earliest reference to tea flavoured with bergamot dates to 1824; however the article in question makes no mention of Earl Grey. Bergamot seems to have been used to enhance the taste of low-quality teas. In 1837, charges were laid against a company accused of secretly adding bergamot to misrepresent their tea as a superior product and thus selling it at a higher price. Charles Grey, 2nd Earl Grey It has b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frommer's
Frommer's () is a travel guide book series created by Arthur Frommer in 1957. Frommer's has since expanded to include more than 350 guidebooks in 14 series, as well as other media including an eponymous radio show and a website. In 2017, the company celebrated its 60th anniversary. Frommer has maintained a travel-related blog on the company's website since 2007. History In 1957, Arthur Frommer, then a corporal in the U.S. Army, wrote a travel guide for American GIs in Europe, and then produced a civilian version called ''Europe on $5 a Day''. The book ranked popular landmarks and sights in order of importance and included suggestions on how to travel around Europe on a budget. It was the first travel guide to show Americans that they could afford to travel in Europe. Frommer returned to the United States and began practicing law. During that time, he continued to write and also began to self-publish guidebooks to additional destinations, including New York, Mexico, Hawaii, J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carpaccio
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. History The dish, based on the Piedmont speciality '' Carne cruda alla piemontese'', was invented in 1950 by Cipriani, who originally prepared the dish for countess Amalia Nani Mocenigo when he learned that her doctors had recommended that she eat raw meat. The dish was named ''carpaccio'' after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. Cipriani was reportedly put in mind of Ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Origins The term ''tagliatelle'' can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549. Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni. A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the French verb , which means to blow, breathe, inflate or puff. History The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century. The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés; and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piña Colada
The piña colada (; , "pineapple", and , "strained") is a cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both. The drink originated in Puerto Rico. Etymology The name ''piña colada'' (Spanish language, Spanish) literally means "strained pineapple", a reference to the freshly pressed and strained pineapple juice used in the drink's preparation. History Legendary origins The earliest known folktale states that in the 19th century, Puerto Ricans , Puerto Rican pirate Roberto Cofresí, to boost the morale of his crew, gave them a beverage or cocktail that contained coconut, pineapple, and white rum. This was what would be later known as ''piña colada''. With his death in 1825, the recipe for the beverage was lost. First mentions In 1922, ''Travel Holiday, Travel'' magazine described ''piña colada'' as sugar, lime, and ice mixed in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuzu
Yuzu (''Citrus'' × ''junos'', from Japanese language, Japanese or ; ) is a citrus fruit and plant in the family Rutaceae of China, Chinese origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France. It is believed to have originated in central China as an F1 hybrid of the ( zh, t=莽山野橘) subspecies of mandarin orange and the ichang papeda. and Supplement Description This fruit resembles a yellow clementine with uneven skin and can be either yellow or green depending on the degree of ripeness. ''Yuzu'' fruits, which are very aromatic, typically range between in diameter but can be as large as a regular grapefruit (up to , or larger). Yuzu forms an upright shrub or small tree, which commonly has many large thorns. Leaves are notable for a large, leaf-like Petiole (botany), petiole, resembling those of the related makrut lime and ichang Papeda (citrus), papeda, and are heavily sce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
