In Singapore’s ultra-competitive F&B landscape, finding the recipe for success is like searching for the elixir of youth. Given the high rents, staffing issues and fickle clientele, it’s a rare feat to be able to stand out, let alone thrive for a decade. While it requires many elements need to come together, a clear vision, strong passion and boundless curiosity from the restaurateur—something that Ignatius Chan (a.k.a Iggy's) has in spades—are indispensable.
An award-winning sommelier and all around bon vivant, Chan founded Iggy’s back in 2004, bringing together his love of Japanese produce, affinity for modern cooking, as well as an extensive knowledge of wine. It has since helped define and develop the local fine dining landscape, growing into a place where serious food lovers commune—notably to peruse its cellar housing 25,000 bottles of wine (mostly coveted ones from Burgandy) and to try the ever-changing menu. "My friends and I are big fans of Iggy's because it's consistently creative. His pleasant demeanour is why we always hold our parties and celebrate the good life there," shares Wei-Ling Low, Chief Operating Officer and a member of a group of gourmands who frequent the restaurant.