The Cuisine of Chef Yoshiyuki Hiroto of Hiroto, Hiroshima and Chef Jake Lee of Iggy’s, Singapore 
24 – 26 July 2025
Iggy’s, 581 Orchard Rd, Level 3 voco Orchard Singapore by IHG, Singapore 238883
Hailing from Hiroshima, Japan, Chef Yoshiyuki Hiroto of Hiroto, a 2-Michelin Star restaurant in the special edition Michelin Guide Hiroshima 2018, joins hands with Chef Jake Lee of 1-Michelin Star Iggy’s, Singapore to present a specially-curated 8-course Asian-European menu.
Drawing on the freshest Japanese produce, Chef Hiroto presents classical French cuisine reimagined through a Japanese lens, using a variety of purées, flavoured oils, and powders to create colourful and memorable dishes, while Chef Jake showcases modern European creations by way of the Singapore palate, incorporating the best produce from around the world to reflect the current micro-season.
Featuring highlights such as Sakakiyama Wagyu Charcoal-Grilled Tenderloin with Red Wine, and Iberian Suckling Pig with Bacon and Potato Salad, join these 2 culinary talents as they come together in perfect harmony for an exclusive four-hands dining experience, for 3 nights only.
VOYAGE Cardmembers enjoy exclusive dining privileges.
Chef Yoshiyuki Hiroto
Hiroto, Hiroshima Japan
About Hiroto
Born in Shimane Prefecture, Chef Hiroto went on to study at the current Ecole Tsuji Osaka Tsuji French and Italian Cuisine Master College after graduating from Shimane Prefectural Taisha High School. After graduating from the Tsujicho Group’s French school in 1996, he was hired by the Rihga Royal Hotel Hiroshima. After gaining nearly five years of experience, he moved to the French restaurant The Georgian Club in Nishi-Azabu, Tokyo. After further training at the Park Hyatt Tokyo hotel, the Roppongi Hills Club members-only restaurant in Roppongi, and Hibiscus in England, he opened the French restaurant Hiroto in Hiroshima City in May 2005. In March 2012, the restaurant was relocated and renovated, and was awarded 2 Michelin Stars in the special edition Michelin Guide Hiroshima 2018.
Chef Jake Lee
Iggy’s, Singapore
About Iggy’s
Chef Jake hails from Perak in Malaysia, where his culinary career started when he was 17 years old. While waiting for his examination results, he worked as a part time waiter in a Chinese restaurant in his hometown. His interest in food was piqued when he got to taste the different Chinese dishes and he was soon transferred to the kitchen to assist the dim sum chef. His curiosity and interest continued to grow and he decided after working for a year and half that he should enrol himself in a culinary school where he learned about western cooking. Upon graduation, Chef Jake moved to the capital state, Kuala Lumpur, where he worked at Il Lido and Sage for close to five years. He then decided to move to Singapore to hone his skills, where he worked at Oso Italian restaurant for two years and joined Iggy’s in 2017 as Chef de Partie, where he quickly rose through the ranks and was appointed Head Chef in July 2019.