At the Hilton, Iggy’s has an exclusive feel and it’s cuisine does not follow any conventional style, but fusing European elements with Asian ingredients, primarily Japanese.

PROFILE

With over three decades of experience, Ignatius “Iggy” Chan is the driving force behind his eponymous modern European fine dining restaurant. He combines his love of high-quality seasonal Japanese ingredients and his enthusiasm for uncovering cutting-edge culinary trends to create a dining experience that has long been at the forefront of Singapore’s restaurant scene. He works closely with Spanish-Australian head chef Aitor Jeronimo Orive to present modern European dishes with Asian overtones and a focus on seasonal Japanese produce. As an award-winning sommelier, Iggy has also developed a cellar holding over 25,000 bottles of wine, with a big focus on Burgundy.

MUST TRY

Cappellini with sakura ebi, konbu and shellfish oil.

AMBIENCE

Behind a blank door in the Hilton, Iggy’s has an exclusive feel and is a longish, low-ceilinged room with warm russet and cream tints, artworks on the walls, and a large window behind which the chefs can be viewed working in the kitchen.

SERVICE

Most of the staff have been here for several years and can explain the ingredients and the food concepts to the diners. There is an old-world charm to the service.

FOOD

Iggy’s cuisine does not follow any conventional style, but is eccentrically Iggy, fusing European elements with Asian ingredients, primarily Japanese, and drawing heavily upon seasonal produce. Chef Aitor, who has recently joined, has also brought an exotic and distinctive edge to the menu, adding a touch of the Basque country. Iggy’s offers a selection of set menus along with an a la carte.

PRICING

S$28 to S$235

SUMMARY

Iggy’s is one of those Singapore experiences that food lovers won’t want to miss, because it is so different and although the dishes might appear deceptively simple, there is a great deal of technique behind them.