Iggy's

Iggy's is a Singapore restaurant specializing in an individual interpretation of modern European cuisine. It was founded in 2004 by Ignatius Chan, who is identified as the restaurant's owner as well as its chef and sommelier. From its beginnings at The Regent Hotel, Iggy's developed a reputation for highly crafted food, a serious wine program, and an intimate dining-room format. The restaurant later moved to the voco Orchard Singapore at 581 Orchard Road, where it continued operating as a small, reservation-oriented venue and added an eight-seat dessert bar. Rather than adhering to one narrowly defined national cuisine, Iggy's combines ideas from several European culinary traditions with Asian accents. Its menu changes with seasonal availability and emphasizes high-quality produce, much of which is imported from Japan. Reported dishes include wagyu beef tongue served with three types of peppers, microgreens, yuzu mustard, and avocado mousse. A signature dessert pairs pound cake with Earl Grey tea, milk, and crumble. These examples reflect the restaurant's broader approach: familiar European formats are treated as a base for contrasting textures, Asian ingredients, and detailed presentation rather than as a fixed culinary template. The restaurant's scale is deliberately compact. Each of its two principal locations had ten tables, while the current site also includes the dessert bar. The kitchen has been described as having sixteen chefs. Alongside its dining operation, Iggy's has been associated with culinary education through a scholarship offered at the Singapore Institute of Technology. Iggy's gained international visibility through restaurant-ranking systems. It entered The World's 50 Best Restaurants list in 2009 at number 45, rose to number 28 in 2010, reached number 27 in 2011, and placed number 26 in 2012. In 2012 it was also named the best restaurant in Asia by that ranking. The restaurant was listed as number one in the Miele Guide's Asia's Top 20 restaurants in 2008 and was selected for the top position on two further occasions. It received one Michelin star in the 2017 Singapore edition of the Michelin Guide. Reviewers have emphasized both the exclusivity of the experience and the quality of the food and wine. Frommer's characterized the restaurant as an intimate destination offering highly polished culinary creations and an exceptional wine list. CNN Travel highlighted the value of the lunch menu and singled out dishes including tuna carpaccio, pork cheek tagliatelle, and piña colada soufflé. Iggy's positioning therefore rests on refined, chef-led dining rather than mass-market service: a small Singapore restaurant with international ambitions, a cross-European menu, seasonal sourcing, and a strong emphasis on wine and dessert.

Iggy's was established in Singapore in 2004 by Ignatius Chan, who combined the roles of owner, chef, and sommelier. The restaurant began at The Regent Hotel, operating at a deliberately intimate scale with ten tables. Its concept was centered on chef-led modern European food and an extensive wine offering rather than on a single national cuisine or a large commercial format. The restaurant's culinary identity developed through the combination of European techniques and dishes with Asian ingredients and flavor references. Its menu is not presented as a strict fusion cuisine with a fixed formula; instead, it draws from different European traditions and adapts to seasonal produce. Much of the produce has been imported from Japan, reflecting the restaurant's emphasis on ingredient quality. Examples associated with the menu include wagyu beef tongue with multiple pepper preparations, microgreens, yuzu mustard, and avocado mousse, as well as desserts built around pound cake, Earl Grey tea, milk, and crumble. Iggy's reputation expanded beyond Singapore during the late 2000s. It was named number one in the Miele Guide's Asia's Top 20 restaurants in 2008. It then entered The World's 50 Best Restaurants ranking in 2009 at number 45. The restaurant climbed to number 28 in 2010, moved to number 27 in 2011, and reached number 26 in 2012. That 2012 result was accompanied by recognition as the best restaurant in Asia. The restaurant was subsequently selected as the Miele Guide's top Asian restaurant on two additional occasions, according to the reference account. After its period at The Regent Hotel, Iggy's moved to the voco Orchard Singapore at 581 Orchard Road. The new location retained the restaurant's small dining-room format, with ten tables, while adding an eight-seat dessert bar. The operation has been described as having sixteen chefs in its kitchen. This expansion allowed the brand to broaden the dessert component of the experience without changing its fundamentally intimate positioning. Iggy's also developed an educational dimension by offering a scholarship at the Singapore Institute of Technology. In 2017, it received one Michelin star in the Singapore edition of the Michelin Guide. Review coverage has continued to focus on the combination of refined food, wine, and exclusivity. Frommer's praised the restaurant's polished culinary work and wine list, while CNN Travel highlighted the lunch menu and dishes such as tuna carpaccio, pork cheek tagliatelle, and piña colada soufflé. The brand's history is therefore defined by continuity rather than rapid expansion. Iggy's has remained a single Singapore dining destination associated closely with Ignatius Chan, using a compact format and a flexible seasonal menu to build regional and international recognition. Its principal differentiators are its cross-European culinary vocabulary, Asian influences, Japanese sourcing, wine expertise, and dessert-focused extension of the dining experience.

• 2017

  Michelin awards Iggy's one star

  [1]Iggy'sen.wikipedia.org

  Iggy's receives one star in the 2017 Singapore Michelin Guide.

• 2012

  Iggy's is named best restaurant in Asia

  [1]Iggy'sen.wikipedia.org

  Iggy's reaches number 26 globally and receives the ranking's best-restaurant-in-Asia distinction.

• 2011

  Iggy's reaches number 27 globally

  [1]Iggy'sen.wikipedia.org

  The restaurant moves up one position in The World's 50 Best Restaurants ranking.

• 2010

  Global ranking rises to number 28

  [1]Iggy'sen.wikipedia.org

  Iggy's improves to 28th place in The World's 50 Best Restaurants.

• 2009

  Debut in The World's 50 Best Restaurants

  [1]Iggy'sen.wikipedia.org

  Iggy's enters the global ranking at number 45.

• 2008

  Iggy's tops the Miele Guide's Asia's Top 20

  [1]Iggy'sen.wikipedia.org

  Iggy's is ranked first in the Miele Guide's Asia's Top 20 restaurants.

• 2004

  Iggy's opens in Singapore

  [1]Iggy'sen.wikipedia.org

  Ignatius Chan opens Iggy's at The Regent Hotel as an intimate modern European restaurant.

An intimate, chef-led Singapore fine-dining restaurant offering a flexible modern European menu with Asian influences, seasonal ingredients, and a prominent wine program.

• Restaurant dishes

  Modern European main courses

  Iggy's main courses interpret European culinary ideas through seasonal ingredients and Asian accents. One reported signature combines wagyu beef tongue with three types of peppers, microgreens, yuzu mustard, and avocado mousse, illustrating the restaurant's interest in layered seasoning, contrasting textures, and Japanese-influenced flavor elements.

• Desserts

  Desserts and dessert bar

  Dessert is a distinct part of the Iggy's experience. The restaurant added an eight-seat dessert bar at its current location, and a signature dessert pairs pound cake with Earl Grey tea, milk, and crumble. Other reported desserts include a piña colada soufflé, reflecting the restaurant's use of familiar flavors in composed fine-dining formats.

• Beverage service

  Wine program

  The restaurant's beverage identity is closely connected to Chan's role as a sommelier. Reviews have emphasized the quality and breadth of its wine list, making wine service an important part of Iggy's positioning alongside the food rather than a secondary restaurant feature.

1. 1Iggy'sen.wikipedia.org