July Feature
Iggy’s 
7 – 31 July 2026
581 Orchard Road, Level 3 voco Orchard, Singapore 238883
Among Singapore’s most acclaimed restaurants, 1 Michelin-starred Iggy’s was the first local establishment to debut on The World’s 50 Best Restaurants list in 2009. Today, it continues to champion contemporary European cuisine, showcasing exceptional seasonal produce sourced from the world’s finest purveyors, with a particular focus on Japan’s celebrated ingredients and culinary traditions.
At the helm, Head Chef Jake Lee brings a modern perspective to the restaurant’s ever-evolving seasonal menu, seamlessly weaving together Asian influences with European techniques and philosophies. Highlights include Chutoro with Ikura, Dashi Foam and Fermented Tomato; Tagliatelle with Manjimup Black Truffle, Guinea Fowl and Shiso; and Amadai with Iberico Ham, Morel Mushroom and Vin Jaune.
At Iggy’s, the wine programme is as integral to the experience as the cuisine itself. Award-winning sommelier and founder Ignatius Chan has built a 25,000-strong bottle wine list over more than two decades, with a strong focus on wines from Burgundy. Exclusively for Citi Prestige Cardmembers, Ignatius has curated a selection of Burgundy wines to pair harmoniously with the menu, presented in both vertical and horizontal formats.
Join us for an evening of gastronomy where every element is thoughtfully designed to deliver a memorable and sophisticated dining experience.
Citi Prestige Cardmembers enjoy exclusive privileges.
*Offer is valid for Haute Dining menu only. Prices do not include any other items or beverages.
Head Chef Jake Lee
Hailing from Perak, Malaysia, Chef Jake Lee began his culinary journey at the age of 17 while working part-time as a waiter in a Chinese restaurant in his hometown. His curiosity for food was sparked through exposure to a variety of Chinese dishes, eventually leading him into the kitchen to assist the dim sum chef. What began as a temporary job soon evolved into a growing passion for the culinary arts.
After a year and a half in the industry, Chef Jake enrolled in culinary school, where he developed a foundation in Western cuisine. Upon graduation, he moved to Kuala Lumpur and spent close to five years honing his craft at acclaimed restaurants Il Lido and Sage, before relocating to Singapore to further refine his skills at Oso Ristorante. He joined Iggy’s in 2017 as Chef de Partie, quickly rising through the ranks before being appointed Head Chef in July 2019.
Recognising Chef Jake’s precise cooking techniques, deep understanding of premium produce, and strong knowledge of Southeast Asian ingredients, Founder and Culinary Director Ignatius Chan saw in him the ideal steward for Iggy’s culinary vision. Working closely together, the duo curates menus that embody the philosophy of Iggy’s — contemporary European cuisine rooted in a strong sense of place, shaped by the flavours and ingredients of Singapore and Southeast Asia. Through thoughtful sourcing and refined execution, they continue to create a dining experience that is both globally inspired and distinctly Iggy’s.
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