Illustrious Singaporean restaurateur and sommelier Ignatius Chan's five-year-old eponymous restaurant has been awarded the 45th position in this year’s S. Pellegrino World’s Best 50 Restaurants list, 32 places up from last year.
Voted by the public as Asia’s Number One restaurant in last year’s edition of The Miele Guide, Iggy’s is one of the only two restaurants from Asia that made it into the top 50 in the annual list organised by UK’s Restaurant Magazine.
Chan was ecstatic the morning after the grand celebratory dinner that was held at London’s Freemason Hall on Monday night (20 April). The modest, soft-spoken epicure revealed that he did not expect it. “It was an exuberating moment! It was a really fantastic surprise,” said Chan. “I want to take this opportunity to thank every person who has supported Iggy’s since day one,” he added.
Clearly overwhelmed with pride and joy, Chan did not fail to mention how much he is looking forward to returning to Singapore to celebrate with the rest of his culinary team. “They have put in a lot of effort,” said Chan.
Recognising how spectacular it is to be placed alongside restaurants from countries that have tremendous agricultural support like Spain, Italy and France, the unassuming restaurateur thinks that it is a great honour to be among the top 50 in the world. He is happy to be able to “represent little Singapore, a city with little or no farms, in a global competition like this.”
Voted by the public as Asia’s Number One restaurant in last year’s edition of The Miele Guide, Iggy’s is one of the only two restaurants from Asia that made it into the top 50 in the annual list organised by UK’s Restaurant Magazine.
Chan was ecstatic the morning after the grand celebratory dinner that was held at London’s Freemason Hall on Monday night (20 April). The modest, soft-spoken epicure revealed that he did not expect it. “It was an exuberating moment! It was a really fantastic surprise,” said Chan. “I want to take this opportunity to thank every person who has supported Iggy’s since day one,” he added.
Clearly overwhelmed with pride and joy, Chan did not fail to mention how much he is looking forward to returning to Singapore to celebrate with the rest of his culinary team. “They have put in a lot of effort,” said Chan.
Recognising how spectacular it is to be placed alongside restaurants from countries that have tremendous agricultural support like Spain, Italy and France, the unassuming restaurateur thinks that it is a great honour to be among the top 50 in the world. He is happy to be able to “represent little Singapore, a city with little or no farms, in a global competition like this.”
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