Award-wining Modern European restaurant established in 2004 by Restaurateur-Sommelier Ignatius Chan. Recently awarded one Michelin star (2017). Kitchen is helmed by Head Chef Aitor Jeronimo Orive and the dining room is headed by General Manager Pawan Nair. ❉ 1 Michelin Star

581 Orchard Road
Level 3 Hilton Singapore
Singapore 238883

12:00pm - 01:30pm
07:00pm - 09:30pm

12:00pm - 01:30pm
07:00pm - 09:30pm

12:00pm - 01:30pm
07:00pm - 09:30pm



12:00pm - 01:30pm
07:00pm - 09:30pm

12:00pm - 01:30pm
07:00pm - 09:30pm



How was your experience at this venue? Heart icon SUPERB Good icon GOOD Bad icon NOT GOOD

Reviews at Iggy's

Reviews of good food at Iggy's

The bucatini has left the building. Lose yourself instead in the tangle of pappardelle. Chef Aitor’s constant of the excellent braised oxtail, Parmesan and shaved black truffle still generated eye-rolls of pleasure.

Dalandan, fermented ginger ale and pili nuts. Again Chef Chele displays his culinary prowess by serving a leaf for dessert. Pingol Bato or begonia leaf, this was the highlight. Break them into pieces and eat them with the sorbet and nuts. The leaf has such a distinct and sour almost citrusy flavour that it was such a wonderful ending to a lovely meal. Like the Chef said it's meant to be a digestive to create room for petit fours.

Well, I wept when I tasted this. Almost. Really good and unusual. Menu said cheeks, sibujing, kalingag, jamon iberico. I had expected beef cheeks and hence, the element of surprise. It was tuna cheeks which tasted so much like beef. The grains Chef Chele used are ones I have never had before. Really unusual and he said it's the next super food. They were cooked in a beef broth which had hints of a local Filipino cinnamon. So good. The best part was we were told not to smell the bottled cinnamon till we had finished our course or the scent would affect our dining experience. This has been such a fun four hands collaboration. Chef Chele is friendly and passionate about his food and is all about using local Filipino ingredients and sustainability. I can see why his restaurant is on Asia's 50 best list.

This was such a wonderful course, just before our final main course. The heirloom tomatoes were all marinated differently and it's a refreshing guessing game. I happily chomped away my stash whilst waiting for my fellow companions to tell me which was which. My excuse? Well, that wonderful basil and cucumber sorbet was melting away and needed my urgent attention.

This was truly well executed, the tongue was tender and the peas, mole and hints of citrus were just perfect.

I'm usually not a fan of oysters but this was WOW. Butter poached and served with Bicol Express, this was delicious. Bicol Express is essentially a Filipino stew made from long chilies, coconut milk, shrimp paste or stockfish. Here, it had hints of tamarind and lemongrass. So good!

This was house baked and trust me, I had to struggle hard to turn down the offer for a second. The struggle was real.

This was delicious! With the snacks starting us off on such a good note, we were really excited about our mains

Instead of bread, meringues are used and the chicken liver parfait is so good. Creamy and indulgent. Loved it

This was really quite amazing. Chef Chele brought 90kgs of ingredients from Philippines to sunny Singapore and I am glad he did. Opened a whole new world of using local ingredients for me. This dashi was really heart and tummy warming.

Gallery Vask's Pingol Bato: Dalandan, fermented ginger ale, pili nuts, yogurt

My kingdom for a leaf! This is definitely on my TOP 10 list of most exciting desserts. The begonia leaf (what the Aetas community in Pampanga call Pingol Bato) has a sweet sour taste - imagine if the green apple and a lemon drop had baby ;)

Instructions from Chef Chele was to break them into pieces and mix with the daladan mousse, meringue, ginger ale granita and yogurt.

Light and pleasing. Simply the most delightful ending to an excellent meal which brought Filipino flavors and ingredients to the fore.

Gallery Vask's "Tear Drop": tuna cheeks, sibujing, kalingag, jamon iberico

"Teardrop" refers to Adlai, or Job’s tears. Now trending as a superfood, this grain is commonly grown in the northern regions of the Philippines where temperate climate and rich soil provide optimal conditions for starchier grains.

Sitting majestically on the bed of teardrop is the star of the menu - seared tuna cheeks, smoked in taro leaves and cooked in beef jus with kalingag (a cinnamon tree native to the Philippines). Prepared this way, the tuna is flavourful and tender, and triumphs beef cheeks in my book.

Add sibujing (native shallots from the Visayan region), and jamon iberico peppered over the teardrop, and the entire experience is just heaven in a each bite!

Helmed by Chef Jose Luis "Chele" Gonzalez who hails from Spain, Gallery Vask's cuisine is a meld of cultures, traditions, inspirations and fresh local ingredients translated into delicious fusion flavours. The Tear Drop is an exemplary example of Chef Chele's philosophy and innovation.

Gallery Vask's "Mole": beef tongue, peas and a dash of citrus

A very refined dish, even when it's giving you tongue...

"The only other sounds the sweep
Of easy wind and downy flake"
This dessert was "lovely, dark and deep"... And I would have loved to stay at Iggy's forever trying delight after delight...
"But I have promises to keep
And miles to go before I sleep." #burpple #iggys

Recently at Iggy's

People who ate here recently

Iggy's was added to these Lists

People who added this place to their lists
Burgers Live To Eat (or Die Trying) - Flour And Shake Edition Everything burger, sando, sarnie, tartine, Smørrebrød, rolls. The rule is always to down them with milkshake...and bring all the boys to yard.