November Feature
The Cuisine of Nublo, Spain 
and Iggy’s, Singapore
5 – 7 November 2024
581 Orchard Rd, Level 3 voco Orchard Singapore, Singapore 238883
This November, Chef Miguel Cano of 1-Michelin Star Nublo, Spain, joins hands with Chef Jake Lee of 1-Michelin Star Iggy’s for an exclusive four-hands collaboration to present a contemporary European menu comprising of their signature creations.
Embark on a gastronomic journey as Chef Miguel creates pure flavours, showcases wood-fired cuisine, and infuses the traditions of La Rioja, Spain in the menu, while Chef Jake presents modern European dishes featuring ingredients from the best gourmet purveyors around the world, especially Japan. Showcasing dishes such as Octopus with Shiso, Risoni, Kinome, and Dry Aged Tenderloin with Blue Cheese, be enthralled with the cuisines of these 2 talented chefs for 3 exclusive nights only.
Exclusively for HSBC Premier Mastercard ® Credit Cardholders.
About Chef Miguel Cano
Chef
Nublo, Spain 
A native of La Rioja, Spain, Chef Miguel has trained in restaurants in England, Catalonia and the Basque Country, his most notable stint at Mugaritz, where he was head chef at the age of 32. His passion for gastronomy runs in his family, as he belongs to the third generation of restaurateurs, and maintains the flame of the family business in Nublo and Los Caños, based on what used to be the family business. He defines himself as an artisan cook, who is attracted by challenges and, out of love for his land, returns home to put everything he has learnt into practice.
About Jake Lee
Head Chef
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.