It is usually after the hickory-smoked wagyu beef cheeks with truffle-mashed potatoes that diners at Iggy's in Singapore demand to meet the chef. By then, they have been dazzled by the savoury crab-meat soufflé, the cauliflower mousse, and the foie gras crème brûlée. Then, Akmal Anuar comes out. A local boy, he serves dishes that would not seem out of place in New York, Paris or London.
在品尝完山核桃熏制的和牛颊肉配块菌土豆泥后，在新加坡Iggy's餐厅就餐的顾客通常会要求见一见厨师。到那时，他们已经被美味的蟹肉酥、花椰菜慕斯和鹅肝焦糖布丁所折服。随后，一个名叫阿克马尔•阿努阿尔(Akmal Anuar)的本地小伙出现了，他端上的菜似乎在纽约、巴黎或伦敦也都不落俗套。
您已阅读9%（532字），剩余91%（5421字）包含更多重要信息，订阅以继续探索完整内容，并享受更多专属服务。