M was in town so I had an accomplice to satisfy my curiosity on much-raved-about Iggy’s. Named after its founder, award-winning Sommelier and restaurateur Ignatius Chan, Iggy’s is ranked 14 on Asia’s 50 Best Restaurants 2014. We arrived with high expectations.


The entrance is somewhat like “Aladdin’s cave”. Upon entering, the staff welcomed us warmly. Service was attentive, without being over-zealous. I must commend that the staff were genuinely helpful. After ordering our set lunches ($65++ for 2 courses, $85++ for 3 courses and $105++ for 4 courses), my camera battery went flat *horrors*. Thankfully, the waitress found a charger and lead us to another table near a power point. 2 thumbs up!


Classy, stylish decor.


The cooking-style is modern fusion. Flavours were subtle and never over-powering. Creative presentation, top-notch ingredients, but dishes lack an element of surprise. We came anticipating to be charmed but went home feeling “meh”. I mean… it wasn’t bad but it wasn’t mind blowing as I expected it to be.

Sundried Tomato Foccacia and Wholemeal Sourdough


Chilled Gazpacho sorbet with Tomato Salad Amuse Bouche provided a much needed relief from the sweltering heat outdoors.



Wagyu beef appetizer with red bell pepper “pappardelle” and pomegranate.


M’s luxurious appetiser-generous portion of  Foie gras with artichoke, white asparagus and Alba Black truffle.


For the second course, we both selected Iggy’s signature Cappellini with crunchy Sakura Ebi and Konbu. Tossed in Shellfish oil, each strand of pasta had an intense crustacean flavour.


For the mains, 70 °C Wagyu cheek with Pinot Noir and Hearts of palm fared much better compared to Pork Belly with Gobo, yam and kinkan. While the Waguy cheek main was flavoursome and melts in the mouth, the Pork Belly dish tasted flat and dull.



Inspired by Singapore’s popular breakfast , Iggy’s Kaya and Teh Tarik dessert is a creative spin on the well-loved staple. The soft brioche French toast had a beautifully caramelised exterior. Served with a thickened custard-textured kaya and bittersweet teh tarick ice cream. Lip smackingly yummy!



Vanilla ice cream on a bed of banana, served with Araguani chocolate, espresso, hazelnut. Not the most innovative dessert, but nevertheless satisfied my sweet-tooth



The waitress asked what coffee/tea would like to have, so we mistakenly assumed that hot beverage was part of the set lunch. The $10 tip I intended to give the waitress for her fantastic service went into paying for this exorbitantly priced small cup of Cappuccino ($11.70 after GST and service charge, pfft).


We were lukewarm towards the set lunch. Perhaps dinner will enchant? We’ll try, maybe, someday….


The Hilton Hotel
Level 3
581 Orchard Road

Leave a Reply