Sourced from France's prized Bresse region. Cooked to rare, the meat is incredibly tender and delicate. Served with a forest mushroom garnish and light herb jus. An example of Iggy's commitment to sourcing exceptional ingredients.
Tips from diners
Bresse pigeon is a delicacy. Iggy's source and preparation are flawless.
Sourced from Japan's most prized beef region. Cooked with European precision and finished with Asian spices and a light sauce that adds depth without overwhelming the beef's natural sweetness. A signature dish showcasing Iggy's fusion philosophy.
Tips from diners
This dish epitomizes Iggy's approach — premium Japanese protein with refined European and Asian technique.
Rich dark chocolate dessert with a warm, flowing center. Paired with whipped matcha cream and a sprinkle of gold leaf. The matcha balances the chocolate's intensity with green tea bitterness.
Tips from diners
The matcha and chocolate pairing is sophisticated. Eat it while warm for the best experience.
Pristine hamachi sourced from Japan, sliced thin and dressed with fresh yuzu juice. Accompanied by crispy rice for textural contrast and arranged with delicate microgreens. A light, refined starter course.
Tips from diners
The quality of the hamachi is exceptional. Yuzu and crispy rice provide subtle flavor and texture.
House-made foie gras terrine with the refined texture of a perfectly set mousse. Paired with toasted brioche and a light fruit compote to cut the richness. A luxurious but elegant preparation.
Tips from diners
The foie gras is prepared with restraint — it's silky without being heavy.
The fish changes daily based on what's at market. Recent preparations have included sea bass with yuzu-butter sauce and snapper with miso-based sauce. Iggy's celebrates seasonality and the quality of individual specimens.
Tips from diners
Ask the server what fish came in today. The preparation changes seasonally.
Iggy's is an intimate 38-seat restaurant earning a Michelin star since 2017. Located in voco Orchard Singapore (formerly Hilton), it's run by restaurateur and sommelier Ignatius Chan with 30+ years of experience. The tasting menu features top-notch produce from Japan and France — Miyazaki Wagyu, Bresse pigeon — prepared with refined European technique and Asian sensibilities. The wine cellar emphasizes Burgundy.
The tasting menu changes regularly based on seasonal ingredients and market availability. There's no à la carte.
Only 38 seats make this exceptionally intimate. Reservations are absolutely essential and often need to be made weeks ahead.
Ignatius Chan hand-picks every bottle. The Burgundy collection is exceptional. Ask for wine pairing recommendations.
Page last updated: