IGNIV Bangkok, 1-Michelin Star Restaurant, celebrates the season of life with the new Spring Menu throughout March to May 2023. This new menu is inspired by Head Chef David Hartwig’s childhood memories. Spring has always been his favorite season growing up. It is the perfect example of natural cycles and of rebirth, which we can
IGNIV Bangkok, 1-Michelin Star Restaurant, celebrates the season of life with the new Spring Menu throughout March to May 2023. This new menu is inspired by Head Chef David Hartwig’s childhood memories.
Spring has always been his favorite season growing up. It is the perfect example of natural cycles and of rebirth, which we can see with the incredible variety of produce in local markets.
For the latest 4-course sharing experience, Chef David handpicks seasonal products from Europe and Thailand, including Norwegian Langoustine, French Caviar, French White Asparagus, Italian Spring Lamb, Swiss Pike Perch, Thai Mackerel, Chicken, Caviar, Sweet Corn, Spring Lamb, Morels, as well as his personal favorite such as Japanese Uni. Each course includes a classic dish blending tradition and modernity in both presentation and preparation style, including Chicken – Carrot – Leek – Velouté, inspired by one of Chef David’s favorite dish made by his grandmother during his childhood; Chicken breast wrapped in spinach with chicken skin crumble, served with carrot and chicken sauce puree, Uni – Cucumber – Buttermilk; Diced cucumber and cucumber ice cream topped with buttermilk & yogurt foam and served with uni with chive oil and Langoustine – Kimchi – Cabbage; Seared langoustine, white cabbage and kimchi, served alongside fried curly kale with kimchi sauce and sesame oil.
Guests also have the Carte Blanche menu option, in which the menu is not revealed during the experience. The culinary journey is enhanced with an additional surprise dish, IGNIV soup, and seasonal signature dish.
Towards the end of the multi-course gastronomic journey also offers guests a choice of dessert creations from Pastry Chef Arne Riehn, including Caramel – Macadamia – Apple; Baked apple topped with macadamia pralines, bergamot gel, muscovado chips, caramelized milk skin, and studel ice cream and Yoghurt – Honey – Lemon; White lemon yogurt pudding topped with lemon yogurt sorbet, rosemary, honey gel, and white lemon cover. Lastly guests enjoy a choice of house-made macarons, fruit jellies, chocolates, and other delights from IGNIV’s signature Candy Store to enjoy with coffee or tea, or to take home.
Paired wines chosen for the Spring Menu reflect Restaurant Manager Regina D’Souza’s personal preferred wine profile – mineral driven, fresh, and sourced from passionate winemakers who have great stories behind their work. One of the wine pairing highlights is Gantenbien Pinot Noir from one of the finest wine estates in Switzerland, located in the foothills of the Alps where grapes are sustainably harvested by hand. The 2020 harvest was the smallest ever for the family-run estate, but it produced a batch with an extraordinary balance of power and minerality. IGNIV has managed to source 24 bottles of the rare 2020 edition for IGNIV, which you can taste with the Spring Menu wine pairing or by the glass. Alternatively, enhance your dining experience with handcrafted non-alcoholic beverages together with seasonal and classic cocktails by Nongyao (Yu), our bar specialist.
Setting itself apart from fine dining establishments, the experience at IGNIV is warm and cozy. Sharing the spotlight with Chef David and Sous Chef and Pastry Chef Arne Riehn is Restaurant Manager Regina D’Souza, who ensures every member of the team is sincere, attentive, and embodies the true spirit of the IGNIV family.
On arrival, IGNIV team warmly welcomes guests to sit at the kitchen counter, where they can enjoy welcome snacks and have the opportunity to interact with the chefs. They then invite the guests to their table to enjoy the rest of the meal, with short visits from chefs and service team members to tell story about the sharing experience.
The Spring Menu at IGNIV Bangkok is available Thursdays to Mondays for dinner (5:30 PM – 12:00 AM, last order 9:30 PM) and from Saturday to Sunday for lunch (12:00 PM – 3:00 PM, last order 2:00 PM) for 4-course sharing experience at THB 5,500++ per person, or Carte Blanche menu including surprise dishes at THB 8,900++ per person.
Advanced reservations recommended. Please call +66 2207 7822, e-mail firstname.lastname@example.org or visit www.ignivbangkok.com.
Or connect with us via these channels:
Line official account: @ignivbangkok
For all further questions you might have, please do not hesitate to contact me any time.