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 br?lée. Then, Akmal Anuar comes out. A local boy, he serves dishes that would not seem out of place in New York, Paris or London.
在品嘗完山核桃熏制的和牛頰肉配塊菌土豆泥后，在新加坡Iggy's餐廳就餐的顧客通常會要求見一見廚師。到那時，他們已經被美味的蟹肉酥、花椰菜慕斯和鵝肝焦糖布丁所折服。隨后，一個名叫阿克馬爾?阿努阿爾(Akmal Anuar)的本地小伙出現了，他端上的菜似乎在紐約、巴黎或倫敦也都不落俗套。
您已閱讀9%（532字），剩余91%（5421字）包含更多重要信息，訂閱以繼續探索完整內容，并享受更多專屬服務。