The brainchild of founder and noted sommelier Ignatius Chan, Iggy’s is a modern European restaurant that relocated to a stylish space on the third floor of the Hilton Singapore Hotel in 2010 after first debuting in 2004 at The Regent Singapore. A favorite of local and traveling gourmands alike, Iggy’s is perennially considered one of the best restaurants in Singapore — believe the hype.
Though the core of the Forbes Travel Guide Five-Star restaurant's cuisine is rooted in Europe, there’s no mistaking the distinct Japanese influence found in the seasonal ingredients populating the restaurant’s carefully created set menus, a product of ongoing collaborations between Chan and head chef Aitor Jeronimo Orive. Dishes such as capellini with kelp, cherry shrimp and shellfish oil strike a perfect balance between Eastern and Western cooking, while ambitious creations like sea bream with cauliflower, white chocolate and white onion spotlight the kitchen’s eagerness to experiment with a diverse palate of ingredients, textures and flavors.
It all makes for an exciting, sometimes surprising meal at this intimate 28-seat restaurant, which serves prix fixe menus for lunch and dinner and an à la carte menu during the evening at the bar. Befitting a wine enthusiast of Chan’s stature — he’s the former cellar master of Raffles Singapore and, in 1989, he became the first Asian invited to join the Grand Jury European panel — Iggy’s also features an exceptional wine list.
Plan to make reservations well in advance: More than a decade in, these are still some of the hottest tables in town.