Cafe Iguana is a renown Mexican food and beverage establishment for more then 20 years at Riverside Point just opposite Singapore’s premier entertainment strip, Clarke Quay. The menu has just been elevated to new heights by Group Executive Chef, Chef Seow Tzi Qin of Brewerkz and Cafe Iguana. “I recall enjoying the relaxing ambiance over good conversations and margaritas with my colleagues here, during my early banking years. I am ecstatic at the enhanced food offerings with Chef Tzi Qin at the helm.” BlackBookAsia Group Founder, Gabriel Tan.
Camarones Al Diablo
Diners must try Cafe Iguana’s margaritas, the sheer volume that has been served over the years is testament to this drink herald from Mexico. There are both alcoholic and non alcoholic versions to suit all preferences. The team at Savour BlackBookAsia Magazine recommends the Cadillac Margarita, made using premium tequila, Cointreau, freshly squeezed lime juice, topped with Grand Marnier. A beverage that pairs well with many dishes on the menu and comes by the glass and jug to cater for larger groups.
Grilled Baby Corn
Grilled Chicken Quesadillas
Camarones Al Diablo, is a delectable starter consisting of roasted prawns in the middle with mango habanero sauce for that sweet spicy touch, surrounded by poblano cheese quesadillas. For vegetable lovers, Grilled Baby Corn is a dream come true with slightly charred baby corn skewers, chipotle mayo and mulato sauce. Grilled Chicken Quesadillas is a traditional favourite flour tortilla stuffed with mixed cheddar, perfectly smoked chicken, lime crème for that touch of acidity to cut through the heavy cream and cheese, balancing this course amazingly.
Angus Ribeye Condiments And Flour Tortillas
‘Ah Hua Kelong’ Red Snapper Al Pastor 2-ways
Now for the main proteins Angus Ribeye and carbs ‘Ah Hua Kelong’ Red Snapper Al Pastor 2-ways. Thoughtfully sliced spiced agus ribeye served sizzling on a hot plate, giving you the choice of doneness in a ‘DIY’ fashion. Take a piece of flour tortilla and layer it with guacamole, sour cream and tomato salsa before placing a piece of beef with some roasted onions and peppers. Roll it anyway you want, like a wrapped or samosa ‘popiah’ style and dig in. The fish is wonderfully fresh, chosen by Chef Tzi Qin in support of local fishermen. Done two ways with jicama puree, mole verde (green gravy), red chilli and fragrant cilantro rice on the side. Put a bit of each element on a spoon and enjoy the sensational flavours and textures.
ADDRESS: 30 Merchant Road #01-03 Riverside Point, 058282