Iggy's - Singapore

Great food and ambience. Price is on high side. But probably worth it with the quality of food here. The presentation of the food and the waiter sharing the food and some ingredient of cooking style when presenting really add up the ambience factor. The desserts were a bit too sweet.

Had our belated anniversary lunch at Iggy’s as we were having a staycation at Hilton. A lovely resturant with friendly and helpful crew. Love the fact that we are able to view how the chef and his team prepared our meals to the kitchen. As the husband and I do not take raw fish, the chef was able to customize to our taste by searing the fish, love how the raw yolk enhances the overall taste of the dish. They did an interesting take on the sponge gourd which brought the vegetable to another level. The linguine was average. The roast beef has charred edges which was a nice touch. Overall we enjoyed the 5 course meal at $150 per pax.

Top notch. the pre-Attisers are small parties in my mouth n u feel like eating more. the most important courses are cooked to perfection. cod n bark cheeks juz melt also in yr mouth. the pineapple tart fails. although its delicious to juz find it too easy.

Lovely experience. Good service and attentive staff. Well deserved Michelin star with the food. Has fantastic courses paired with champagne. Air- conditioning is way too cold and freezes everyone. Any warm dish turns cold too quickly. Dessert was also a star and did not let down the entire course of dinner. Felt the staff could have been more confident in introducing each course.

Enjoyed the lunch tasting $150) the creativity, taste and ingredients. Good service. Snacks particularly enjoyed the cod with aioli. The Japanese sweet prawn marinated in yuzu was refreshing. The chilli king crab tart was good too. Chu toro combined well with the mushroom risotto, zuke egg yolk, and yuzu oil. Consommé the kurobuta agnolotti were like dumplings that were in a warm, sour and savoury broth with momotaro and micro herbs. Linguine pretty good with the karasumi smoked mullet roe), telegraphic cucumber and kinome. White Chilean cod fresh, good quality cod cooked perfectly and combined well with baby zucchini, sundried tomato and balsamic reduction. Palate cleanser refreshing with leaf Pisang raja went well with grand marnier, desiccated coconut, gula melaka and Madagascar vanilla ice cream. Petit fours they were all great.