Iggy's

The story

Crafted with passion, served with love

A Restaurant Built Around Conviction

Iggy's opened on Orchard Road in 2004, the creation of Ignatius Chan — a sommelier by training, restaurateur by profession. The premise was clear from the start: Modern European cooking grounded in the rhythms of Singapore and Southeast Asia, with seasonal Japanese produce playing a central role alongside classical European technique. That conviction has earned the restaurant a Michelin star and, between 2009 and 2012, four consecutive appearances in The World's 50 Best Restaurants — peaking at number 26.

The Kitchen and the Cellar

Ignatius Chan serves as Culinary Director, working closely with Head Chef Jake Lee, who joined in 2017, and Junior Sous Chef Cheah Seng Teng. Chan's approach is hands-on: he brainstorms, develops and refines each dish before it reaches the table, drawing on his deep knowledge of seasonal Japanese ingredients, modern European philosophy and locally-inspired touches to balance Asian and European flavours within a single menu.

The tasting menus are updated to reflect each micro-season, sourced from gourmet purveyors around the world — Japan in particular. Dishes that illustrate this sensibility include a risotto layered with Perigord winter truffle and braised oxtail, amadai paired with Iberico ham and Vin Jaune, and dry-aged duck under a lavender crust with radicchio rosso. Snacks such as a chilli crab tartlet and uni toast signal exactly where the kitchen stands: firmly in Singapore, fluent in Europe.

Wine as a Parallel Obsession

At Iggy's, the wine programme carries equal weight to the food. Chan has built a cellar of 25,000 bottles since the restaurant's founding, procured directly from the source. The focus is Burgundy — both highly sought-after labels and lesser-known village wines across multiple vintages, chosen to drink well with the food rather than simply to impress on paper.

The Room

Iggy's is located within voco Orchard Singapore, with facilities including a private room and full wheelchair access. The atmosphere is one of considered calm — a space where serious cooking and serious wine meet without ceremony getting in the way.