Iggy’s is the brainchild of restaurateur and sommelier Ignatius Chan. The wine selection is generous—it’s well-known that the restaurant has curated an encyclopaedic archive of 25,000 bottles of Burgundy wine in its cellar, available by the glass and bottle, so take your time to peruse the extensive wine list. The signature dish is the memorable capellini with sakura ebi and konbu—which you can order off the Gastro Bar menu. Another culinary thrill is the juicy suckling pig paired with dates and pickled cabbage, which we would order again and again. It’s the same with the hiramasa, comprising uni and oscietra caviar imbued with the best flavours of the ocean.