It’s great to have Iggy’s back again, and by that, we mean that it’s back at the top of its game.

The 12-year-old restaurant has a new chef at its helm Spanish-Australian chef Aitor Jeronimo Orive, who brings with him a modern, global yet understated sensibility backed by pitch-perfect techniques.

Spanish-Australian chef Aitor Jeronimo Orive is Iggy's newly-appointed chef

Chef Aitor Jeronimo Orive

Expect beautiful plates brimming with multiple layers of flavours such as in Ebi Two Ways, a sweet-savoury disc dotted with crunchy sakura ebi and paired with a pisto cornet of fresh sakura ebi topped with pearls of caviar. Vegetable Garden, meanwhile, is a veritable bounty with 25 different types of vegetables bathed in a umami-laden jamon dashi and generously topped with truffle. Bonito Tartare—fresh tuna paired with avocado and sea plants, and scented with sesame oil—is memorable for its melange of flavours vaguely reminiscent of chicken rice.

Restaurant Iggy's interior, dim lighting, with a clear view into the kitchen

Iggy’s interior

L3 Hilton Hotel, 581 Orchard Road. Tel: 6732 2234


Cover: Cured eggs with sea herbs, onions and broccoli
This was first published in Wine & Dine’s January 2017 issue, ‘Debrief’

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