If you’re looking for a less formal dining experience without compromising on service and food quality, pull up a chair at Iggy's bar. The one Michelin-starred restaurant has launched a gastro-bar concept where Spanish-Australian head chef Aitor Jeronimo Orive doles out modern interpretations of classically Spanish morsels. Start with Pintxos ($26 for four pieces) of lightly pickled Japanese gizzard shad on toast, the indulgent Eggs & Eggs ($39 for two pieces) of 63°C egg with truffle potato espuma and Kaluga Queen caviar, or the vibrant Tomato Garden ($18) of compressed heirloom tomatoes. Iggy’s signature Capellini ($26/34) with sakura ebi, lobster oil, kombu and sorrel is always a crowd-pleaser, but the deep red Risotto ($48) with grilled carabineros, and unctuously fatty and flavourful Wagyu Shortrib ($28) are also not to be missed. And of course, a trip to Iggy’s can never be complete without wines from the restaurant’s 25,000-bottle-strong cellar. At the gastro-bar, there are 18 wines by the glass to choose from, or go for a vertical ($95), horizontal ($85) or option ($65) selection. Level Three, Hilton Singapore, 581 Orchard Road. Tel: 6732 2234 / 8188 3200
