Iggy’s celebrates 12 years of gastronomy by welcoming diners to try new head chef Aitor Jeronimo Orive’s cuisine. Expect premium Japanese ingredients sourced by Tokyo-based runners and touches of Singaporean flavours – all pulled together with modern European techniques chef Orive honed cooking in avant-garde restaurants around Spain. Each meal ($85/lunch, $195/dinner, up to $235/eight-courses) begins with a series of seasonal snacks such as the innovative roti john made with a spread of chicken liver mousse, foie gras and mushroom duxelles sandwiched between apple meringue. Other highlights include the rich Carabinero bomba rice cooked with morsels of squid and a thinly sliced disc of cold Carabinero carpaccio for a contrast in flavour and texture.
Not to be forgotten are the wines at Iggy’s. Award-winning sommelier and founder of the restaurant, Ignatius Chan, has amassed a 25,000-strong bottle wine list with a focus on wines from Burgundy. At Iggy’s gastro-bar, savour rare wines by the glass (from $19) or opt for the blind tasting flight ($65), where the sommelier will pick three glasses to best pair with your meal. The bar menu isn’t just made up of light bites such as pintxos ($26) and croquettes ($16), mains like Iggy’s signature sakura ebi capellini ($26/$34) and Toriyama wagyu burgers ($38) are also available.
