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Singapore: Iggy's reclaims Asia crown

This latest award win has further enhanced Singapore’s global status as the culinary capital of Asia and follows a year of unprecedented visitor arrival figures.
The award followsin the wake of an extraordinary year of new launches which has catapulted Singapore’s culinary offering to new heights. In particular, the recent openings of ten celebrity chef restaurants in Singapore’s new spectacular Integrated Resorts, Marina Bay Sands and Resorts World Sentosa, has brought the “Who’s Who” of epicurean excellence to the shores of Singapore and created a gastro revolution that cannot be found elsewhere.
 
This year’s Miele Guide saw competition from 450 restaurants in 17 countries and marks the third consecutive year that Iggy’s has been recognised in these esteemed awards. In October 2008/2009, the inaugural edition of the guide voted Iggy’s the best restaurant in Asia. It ranked number two in the 2009/2010 edition.
 
The Miele Guide, which was created in 2008 to better recognise Asia’s best chefs and restaurants, is selected after several rounds of public voting and judging by an expert panel of chefs, restaurateurs and food writers. The top 10 list of restaurants recognised in the 2010/2011 Miele Guide is as follows:
 
1.    Iggy's, Singapore
2.    L'Atelier de Joel Robuchon, Hong Kong, China
3.    Robuchon a Galera, Macau, China
4.    Jaan par Andre, Singapore
5.    Antonio's, Cavite, Philippines
6.    Mozaic, Bali, Indonesia
7.    Zuma, Hong Kong, China
8.    Cilantro Restaurant & Wine Bar, Kuala Lumpur, Malaysia
9.    L'Atelier de Joel Robuchon, Tokyo, Japan
10.    Caprice, Hong Kong, China  
 
Since its inception in 2004, Iggy’s has received international recognition around the world and made history when it became the first restaurant in South East Asia to be included in the San Pellegrino World’s 50 Best Restaurants, remaining in the top 20 today. The world-renowned Singaporean restaurant serves modern European cuisine and is the result of Ignatius Chan’s lifelong desire to open a fine dining establishment where diners can savour the unexpected delights to be found in food fused with elements from the East and West.
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