Iggy's

Iggy's

153 Reviews
·
63 Wishlisted
Award-wining Modern European restaurant established in 2004 by Restaurateur-Sommelier Ignatius Chan. Recently awarded one Michelin star (2017). Kitchen is helmed by Head Chef Aitor Jeronimo Orive and the dining room is headed by General Manager Pawan Nair. ❉ 1 Michelin Star
map
Address

581 Orchard Road
Level 3 Hilton Singapore
Singapore 238883

Saturday:
12:00pm - 01:30pm
07:00pm - 09:30pm

Sunday:
Closed

Monday:
Closed

Tuesday:
12:00pm - 01:30pm
07:00pm - 09:30pm

Wednesday:
12:00pm - 01:30pm
07:00pm - 09:30pm

Thursday:
12:00pm - 01:30pm
07:00pm - 09:30pm

Friday:
12:00pm - 01:30pm
07:00pm - 09:30pm

Phone
Price

~$200/pax

Reviews at Iggy's

Reviews of good food at Iggy's
Tripe that's done right that it's melt in your mouth good!

We had an amazing evening last night at Iggy's Gastrobar. If you haven't yet checked this place out, you've got to. I love the vibes here, it's relaxed and the best way to wind down after a long day. With an amazing cellar, stellar bites and a wonderful and charming team, we couldn't have asked for more for our Friday evening. Thank you, Chef @aitortxuchef, @tess31386 and Pawan for making our evening an awesome one! Great start to our weekend.

Iggy's Burgers!

When I asked my dinner party what would they like to order and they said, "you decide, except whatever it is, we must have THE BURGER". So glad that they chose these burgers. It was amazingly good last night. We savoured every bite. I think this must have been the point where all conversations halted as the burgers deserved our undivided attention. Yummylicious!

How did I miss ordering these amazing fish tacos before?

Each order comes with this duo, on the left is the mackerel, chipotle emulsion, avocado mousse. This was really delicious. On the right is the skate cooked with sambal and red onions. This was a real surprise as it was punchy and so good! We love how bold and creative Chef @aitortxuchef is. Word of advice, don't order this to share, trust me, you'd want to have this all by yourself or maybe even another portion!

Kopi-O macarons!

Yums! Chef Teresa, thanks so much for letting us try your latest macarons. They were really good.

Pastry Chef Teresa's latest creation, textures of coconut.

This was so sublime and what a lovely ending to our wonderful meal. As we chatted with Chef, she shared with us what inspired her to create this. It is the lovely white painting at the Gastrobar area.

We had the honour of meeting Janice during dinner and she suggested that we try the durian croquettes for dessert.

We had no idea that they would be this stunning, visually and taste wise. These lovely croquettes, filled with durian and crowned with kumquat aioli and crispy whitebait, are part of the degustation menu. Chef @aitortxuchef is both creative and bold and I love how he's taken the flavours of Asia to his heart and his food.

Happiness in a bowl!

Bucatini with summer truffles, this time we had the black truffles. I absolutely, absolutely love this pasta. The depth of the flavours is just amazing. With a glass of good wine, in the company of great friends, this is as good as it gets.

Iggy lined up a flight of four wines for us from the same vintage year, 2004.

Our evening started off with a guessing game. Which of these wines is not a Burgundy? @happygreedyfoodie aced it! Many thanks @vinopothamus for arranging this flight. We enjoyed it very much. We had the 2004 Volnay, Domaine Michel Lafarge - Villages, Vendanges Selectionnees and Clos De Ducs. The one which didn't quite belong was the Bass Phillip pinot noir which was specially bottled for Iggys. It was really good too!

I loved the kohada so much that I was going to order it again until Iggy suggested we give this beauty a shot!

European sardines prepared the Japanese way. Chef @aitortxuchef truly knows his ingredients well, which season yields the best sardines around the world and is able to quickly infuse what he's experienced in Japan into his creations. Absolutely loved this!

"Textures of Coconut"

Even though my friends and I were seated at Iggy's gastrobar and we had just polished off several dishes and a flight of four 2004 burgundies, there was no way we'd miss out on ordering this new dessert.
Created by Pastry Chef Tess for the main restaurant, the exquisite "Textures of Coconut" was, rather interestingly, inspired by a painting that hung on the wall in front of her work space (ask Chef to point it out to you when you visit).
Visually, it is a single colour but flavour and texture-wise, it's multi-faceted as you'll find coconut sorbet, coconut tuile, lime yogurt foam, yogurt sponge, kuzu mochi and basil seeds altogether on the plate.
"Light and refreshing" would be the words I'd use to describe this. So no matter how full you may be after a meal here, it's something you can easily end with.

A Bold Snack To Start

Congrats again to Iggy's for being awarded a Michelin Star.
Anyway, my belief is, star or no star, as long one finds a place that serves food one enjoys very much and is happy to be in, that's all that matters 😄 And at Iggy's, I certainly have.
My most recent visit had me experiencing their Head Chef's adventurous creativity, as exemplified in this snack - the Durian Croquette.
Honestly, I am not too fond of the "king of fruit" but I made an exception in this case as I was curious what a foreign chef would do with it. Of course it wouldn't be as straightforward as pulp coated in batter. Instead, we learned that the durian filling was mixed with a bit of anchovies before being deep-fried. Each croquette was then finished with a few crispy whitebait and a dollop of kumquat aioli to form a pungent-sweet-savoury combo.
This is served as a precursor to the main event in the restaurant area of Iggy's. I am sure the highly unusual but surprisingly well balanced flavours of this delicious snack has piqued curiousity and triggered questions even as it brings about satisfied "Mmmm's".

It would be a crime not to order the cheese platter, given all fine Burgundy wines we were having.

When I saw Comte on the menu, I needed no further nudging. Iggy's cheese platter comes with almonds, walnuts, quince, toasted sourdough, grapes and of course, Comte and Epoisse. Yummy!

Iggy's Bucatini really floored me.

Tender, juicy and a generous serving of braised oxtail, parmigiano and summer truffle, all in a bowl and the bucatini just soaked it all up. Each strand, both inside (bucatini is a thick pasta which is hollow) and outside was perfectly coated. This is one pasta I won't want to share!

Don't judge a book by its cover.

We were almost half way through our meal, when the gentleman next to us told us that one of the reasons why he loves Iggy's Gastrobar besides the amazing carefully curated wines at Iggy's cellars are these croquettes. We had to order some to try and its love at first bite. Crispy on the exterior, soft and sublime on the interior. Filled with jamon Iberico, it's perfect with the Burgundy wines.

2017 Iggy's Burger, I don't even know where to begin.

Soft pillowy buns encasing Toriyama wagyu, Epoisse, amelia tomato and onions, this was to die for. Each order comes with two burgers and four of us shared two orders but I am sure everyone wished that we hadn't done so. You can't stop at one.

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