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Iggy's Sports Grill
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 best Asian restaurant in 2012. It was awarded one star in the 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 The Regent Hotel, but moved to the 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 serves a fusion from different European nations with Asian twists influenced by seasonal prod ... [...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, Primate of Bulgaria 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 Melkit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microgreen
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are harvested very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates. They can be used as a main vegetable as well in certain recipes for added flavor and nutrition. Many recipes use them as a garnish while some utilize them as the main ingredient. For example, garlic pea shoots, pea shoots or micro cabbage in cabbage soup, or coleslaw made with radish microgreen instead of cabbage. As microgreens become more popular for thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurants Established In 2004
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aun Koh
Chubby Hubby or Aun Koh (born 1972) is a blogger from Singapore. His blog consists of dining reviews, travelling, wine and recipes for baking and cooking. It also consists of many photographs of the food, most being digitally altered. The blog earned reviews in the ''Guardian'' and was nominated for the world's best urban food blog in the 2005 Urban Blogging Awards. Biography Koh graduated from Columbia College of Columbia University in 1996. Koh was mentioned in Prime Minister Lee Hsien Loong's National Day Rally speech in 2006, as an example of Singaporean blogs on the internet. Singapore newspaper ''The Straits Times'' has mentioned him several times in articles about the hottest blogs, blogs to watch and the most popular food blogs. He was interviewed by ''Newsweek'' and mentioned in ''The New York Times,'' the ''South China Morning Post'' and The Guardian. Koh was invited to dine during the finale recording of Bravo Channels 8th Season's Top Chef competition 2010; which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Atelier De Joël Robuchon (Hong Kong)
''L'Atelier de Joël Robuchon'' is a three Michelin-starred restaurant in Hong Kong. It is located at Shop 401, The Landmark, Queen's Road Central. The restaurant was run by French celebrity chef Joël Robuchon before his death, it was his fifth L'Atelier restaurant to open, while the head chef is Cattaneo Adriano. Established in 2006, the restaurant was based on his Tokyo restaurant. Description The decor of the restaurant has been described as "contemporary chic featuring lush red velvet seating complemented by dark wood furniture." Like the Tokyo restaurant, L'Atelier de Joël Robuchon of Hong Kong is divided into two areas – L'Atelier and Le Jardin. The seats of L'Atelier are in a square around the open kitchen, in a manner similar to a sushi restaurant. The restaurant has an extensive wine collection, and was awarded the ''Wine Spectators "Grand Award" in 2010. As of 2020, there are eight L'Atelier de Joël Robuchon restaurants around the world. History The restaurant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Star
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the brothers published a guide for Belgium similar to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb ''souffler'' which means "to blow," "to breathe," "to inflate," or "to puff." History The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to 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 vegetabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pina Colada
{{disambig, geo ...
Pina may refer to: People * Pina (name), a list of people with the given name, nickname, surname or stage name Places * Pina, Nepal, a village development committee * Pina, Mallorca, Spain, a town * Pina de Ebro, a municipality of the province of Zaragoza, Spain * Pina de Montalgrao, Valencia, Spain, a municipality * Pina (river), in southwestern Belarus Other * 6521 Pina, a main-belt asteroid * ''Pina'' (film), a 2011 German 3D documentary film about dance choreographer Pina Bausch * Pina Records, a Puerto Rican record label * Rosh Pina, an independent minyan in Washington, D.C., United States See also * Piña (other) * Pinas (other) * Pena (other) * Peña (other) Peña, meaning "rocky outcrop" or "rocky summit" in the Spanish language (Aragonese: ''Penya'', Catalan: ''Penya''). It may refer to: Mountains *Peña Montañesa, a mountain in the Pre-Pyrenees, Aragon, Spain *Peña de los Enamorados, a mountain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. 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 Legend has it that tagliatelle was created by a talented court chef, who was inspired by Lucrezia d'Este's hairdo on the occasion of her marriage to Annibale II Bentivoglio, in 1487. In reality, this was a joke invented by humorist Augusto Majani in 1931. The recipe was called ''tagliolini di pasta e sugo, alla maniera di Zafiran'' (tagliolini of pasta and sauce in the manner of Zafiran) and it was served on silve ... [...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 appetizer. It was invented in 1963 by Giuseppe Cipriani from 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, and fruits such as mango or pineapple. History The dish, based on the Piedmont speciality ''carne cruda all'albese'', was invented in 1963 by Giuseppe Cipriani, founder of Harry's Bar in Venice. He 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 ... [...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, Japan a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earl Grey Tea
Earl Grey tea is a tea blend which has been flavoured with oil of bergamot. The rind's fragrant oil is added to black tea to give Earl Grey its unique taste. Traditionally, Earl Grey was made from black teas such as Chinese keemun, and therefore intended to be served without milk. However, tea companies have since begun to offer Earl Grey made from stronger teas such as Ceylons, which are better suited to the addition of milk or cream. Some blend the tea with lapsang souchong tea which lends a smoky character. Other varieties have been introduced as well, such as 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. The use of bergamot seems to have been used to enhance the taste of low-quality teas. This practice seems to have been disreputable, as in 1837 charges were laid against a company accused of adding bergamot to misrepresent their tea as a superior product (at a hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
