Summer deconstructed.

By: Grace Clarke

As summer’s elegance unfurls, it invites us to bask in its radiant rays, drawing us to the shores where the days stretch longer and gatherings blossom. The season’s warmth calls for a celebration of sophistication, and what better way to embrace this than through an exceptional dining experience?

Enter IGNIV Bangkok, a jewel of fine dining nestled within The St. Regis Bangkok. Honoured with a prestigious one-star Michelin rating for three consecutive years since 2022, IGNIV is the creation of Chef Andreas Caminada. This Swiss culinary maestro is also the force behind Schloss Schauenstein in Fürstenau, Switzerland, where he achieved the remarkable feat of becoming one of the youngest chefs globally to earn three Michelin stars. His vision of

IGNIV, meaning ‘Nest’ in Romansh, reflects a unique philosophy of shared culinary artistry; an experience crafted to mimic the eclectic and nurturing environment of a bird’s nest.

At the helm of IGNIV Bangkok is Head Chef David Hartwig, supported by the talented Chef Arne Riehn. Together, they weave a pastiche of flavours into a dining experience that invites guests to savour and share. Recently, Masala had the privilege of exploring their new Vegan Summer Menu, a culinary journey featuring 19 exquisite dishes. Each plate is a nod to their restaurant commitment to transforming fine dining into a communal celebration of flavour and artistry, embodying the very essence of summer’s spirited gatherings, and showcasing local ingredients.

FIRST IMPRESSIONS

Stepping into IGNIV Bangkok is like entering a vibrant dreamscape. The pass-through area immediately commands attention with its bold neon signs. The first to greet you is their abstract bird’s nest logo, a striking visual that nods to the restaurant’s name and philosophy. Near it, a neon blue sign provocatively emblazoned with the word “FAKE” is a reminder to stay true to one’s beliefs and authenticity in a world full of misinformation, fake news, and the overwrought emotions that pervade online media – a philosophy dear to Chef Andreas Caminada.

The journey continues to the Candy Store area, a confectionery wonderland that teases the palate with its array of sweets. Adjacent to this sugary paradise is the bar seating, positioned strategically over an open kitchen. Here, diners are invited to indulge in sumptuous amuse-bouches and apéritifs while observing the culinary alchemy unfolding before them.

The main dining area unfolds in a symphony of green and bronze hues. Designed by acclaimed Spanish interior designer Patricia Urquiola, the space reflects IGNIV’s core ethos: a blend of eclectic pickings. The dining room is anchored by two large ceiling light fixtures crafted from blonde wood, casting a warm, inviting glow that envelops the room in understated luxury. Art pieces from Chef Andreas’ private collection, sourced from various artists and regions, adorn the walls, mirroring his culinary philosophy of diverse and harmonious elements.

Adding to the opulence is a glass wine cellar showcasing a curated selection of exclusive Swiss wines, underscoring the restaurant’s commitment to exceptional quality. The ambience? A chic blend of artsy, warm, and stylish – a perfect setting to bask in the innovative and communal dining experience that IGNIV Bangkok promises.

FOOD & BEVERAGE

After soaking in IGNIV’s captivating ambiance, we were escorted to the open kitchen bar area to begin our culinary journey with the Vegan Summer Menu, a delightful array of 19 handcrafted dishes designed for sharing, available throughout August 2024 at THB 4,000++ per person. Here, we had a front-row seat to witness the team’s culinary magic in action. We started with the snacks course, IGNIV’s inventive take on amuse-bouches, featuring exquisite bites like Cucumber-capsicum-radish, Tartelette- white asparagus-miso, Grilled lettuce-cornetto, and Madeleine-vayonaise-truffle. These bite-sized delights were a perfect fusion of vibrant flavours and indulgent touches. Enhancing the experience, we savoured their lush Mocktail Pairings (THB 1,600++), with the Cucumber juice-melon juice-ginger serving as the ideal apéritif to kick off the evening crafted by Nongyao Phutsorn, who has collaborated with established bars like Rabbit Hole, Villa Frantzen, and Opium Bar.

Then, we transitioned to the main dining section for our first round of starters. This course began with a quartet of dishes: Gazpacho-red pepper-olives, a refreshing blend with a zesty kick; Macadamia- mulberry, a delightful combination of creamy and tart flavours; Lettuce-white bean-soy, offering a harmonious balance of crisp and smooth textures; and Beetroot-ponzu-daikon, where gritty notes meet a tangy twist. Alongside the meal, we sipped on a mocktail of Mulberry juice-red capsicum-ponzu vinegar-soda; a refreshingly-balanced blend of sweetness and zest, with a subtle heat. Adding a playful element to our dining experience, we indulged in IGNIV’s interactive Surprise Wine offering (THB 800++ per glass). Correctly identify the wine and its country of origin (with helpful hints from the team along the way), and your wine is on the house!

For our next round of starters, we tucked into three tantalising dishes: Lentils-tomato-pine nuts, Broccolini-parmesan-chilli, and Tomato bread-tomato mole. Each dish was bursting with rich, savoury layers, crunchy textures, and an alluring mix of heat and honeyed notes. This was paired with a revitalising Tomato water-mango juice mocktail, which offered a crisp, vibrant flavour profile with a sweet tang and a splash of exotic fruitiness.

Moving on to the main course of four sophisticated summer dishes, we indulged in their Eggplant-pomegranate-sesame, a sweet and salty delight with a nutty edge; Asparagus-morel-lemon, featuring earthy notes balanced by bright citrus; Carrot- onion-grillgemüse, a rich and smoky medley; and Raviolo-vegetables-saffron, a luxurious, aromatic bite. Accompanying this was the mocktail of Pomegranate juice-celery- eggplant-horseradish; a bold and refreshing blend where the sweet pomegranate and crisp celery contrasted with the savoury whispers of eggplant and horseradish.

We concluded our culinary journey with a divine array of summer-inspired desserts, capturing the essence of sunshine through global techniques and local summertime produce. The spread featured a delightful assortment: Fig-hazelnut-rosemary, a harmonious blend of earthy and succulent; Coconut-mango-cinnamon blossom, a sophisticated twist on a classic Thai pairing; Peach-passionfruit-milch reis, a tangy and dreamy fusion; and a Soufflé; a rich and indulgent vegan chocolatey delight. This exquisite dessert course was paired with our final mocktail of the evening, Aloe vera-grape juice-jasmine green tea. Comprised of an elegantly-subtle sweetness, with delicate floral and fruity flavours.

And, because who doesn’t love a late-night indulgence, our delightful Vegan Summer Menu experience concluded with a stop at their enchanting Candy Store. Here, we were spoiled for choice with an array of meticulously- crafted confectioneries and sweets, including Madeleines, Canelés, and Pan Forte, just to name a few. Guests can hand pick their favourites, lovingly packed in a box to take home – a sweet ending to a memorable evening.

MASALA RECOMMENDS

A standout in the main course: the Carrot-onion-grillgemüse. This dish is served on a beautiful smokey clay vessel, with vibrant colours reminiscent of summer. The complex flavours offer a delightful charred taste, perfectly juxtaposed with the aromatic sweetness of the grillgemüse. It encapsulates the shared experience of a barbecue on a sunny summer evening, making it a must-try for a taste of the season’s essence.

IGNIV Bangkok

The St. Regis Bangkok, 159 Rajadamri Road Bangkok, Thailand 10330

Open on Mondays to Fridays from 12pm to 3pm for Lunch Break; Saturdays to Sundays from 11am to 3pm for Weekend Brunch; and daily from 6pm to 11pm for dinner

Tel: 02 207 7822
Instagram: @igniv_bangkok Facebook: IGNIV Bangkok or The StRegis Bangkok