On the pass:

Culinary Director Ignatius Chan (pictured) with Julian Tan in the hot kitchen

Pastry chef:

Teresa Tan

Style of food:

Global eclectic using Japanese ingredients

Standout dish:

Capellini with sakura ebi, konbu and shellfish oil


Hilton Hotel, 581 Orchard Road, Level 3, Singapore 238883

+65 6732 2234

A holistic approach that sparkles in the details

The man himself: Iggy’s harkens back to a more genteel age when it was the name of the restaurateur that would grace the establishment rather than that of the chef. Since Iggy’s opened in 2004, Ignatius Chan has worked the floor, nurtured the wine list very closely and worked with his chefs to create a consistently soigné experience that’s about so much more than simply what’s on the plate.

On the menu: Top plates include spaghettini with crab, kujo-negi onion and sansho; cote de boeuf with Kyoto vegetables or ‘Fish in a pond’ with chi ayu, dashi and edamame.

The look: Discreetly tucked away off the third-floor lobby of the Hilton on Orchard Road, the carefully lit restaurant is revealed when diners press a button, which causes a large panel in the black wall to slide open; in the small dining room, waiters slip in and out of automatic doors, offering frequent glimpses of the pristine kitchen. The whole experience has something of a Star Trek air to it.

Side order: Iggy’s gluten-free cheese bread might be the lightest bread you’ll eat in all Asia… and also the cheesiest.

Images: John Heng

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