Page 63 - MASALA Magazine Vol.15 Issue 6 | August - September 2024

The journey continues to the Candy Store creamy and tart flavours;
area, a confectionery wonderland that Lettuce-white bean-soy,
teases the palate with its array of sweets. offering a harmonious
Adjacent to this sugary paradise is the bar balance of crisp and
seating, positioned strategically over an open smooth textures; and
kitchen. Here, diners are invited to indulge Beetroot-ponzu-daikon,
in sumptuous amuse-bouches and apéritifs where gritty notes meet
while observing the culinary alchemy a tangy twist. Alongside
unfolding before them. the meal, we sipped on

The main dining area unfolds in a symphony a mocktail of Mulberry
of green and bronze hues. Designed by juice-red capsicum-
acclaimed Spanish interior designer Patricia ponzu vinegar-soda; a
Urquiola, the space reflects IGNIV’s core refreshingly-balanced
ethos: a blend of eclectic pickings. The dining blend of sweetness and zest, with a subtle
room is anchored by two large ceiling light heat. Adding a playful element to our
fixtures crafted from blonde wood, casting a dining experience, we indulged in IGNIV’s
warm, inviting glow that envelops the room interactive Surprise Wine offering (THB
in understated luxury. Art pieces from Chef 800++ per glass). Correctly identify the wine
Andreas’ private collection, sourced from and its country of origin (with helpful hints And, because who doesn’t love a late-night
various artists and regions, adorn the walls, from the team along the way), and your wine indulgence, our delightful Vegan Summer
mirroring his culinary philosophy of diverse is on the house! Menu experience concluded with a stop at
and harmonious elements. For our next round of starters, we tucked into their enchanting Candy
Store. Here, we were
Adding to the opulence is a glass wine cellar three tantalising dishes: Lentils-tomato-pine spoiled for choice with
showcasing a curated selection of exclusive nuts, Broccolini-parmesan-chilli, and Tomato an array of meticulously-
Swiss wines, underscoring the restaurant’s bread-tomato mole. Each dish was bursting crafted confectioneries
commitment to exceptional quality. The with rich, savoury layers, crunchy textures, and sweets, including
ambience? A chic blend of artsy, warm, and an alluring mix of heat and honeyed Madeleines, Canelés, and
and stylish - a perfect setting to bask in the notes. This was paired with a revitalising Pan Forte, just to name a
innovative and communal dining experience Tomato water-mango juice mocktail, which few. Guests can hand pick
that IGNIV Bangkok promises. offered a crisp, vibrant flavour profile with a their favourites, lovingly
sweet tang and a splash of exotic fruitiness. packed in a box to take
FOOD & BEVERAGE Moving on to the main course of four home – a sweet ending
After soaking in IGNIV’s captivating sophisticated summer dishes, we indulged to a memorable evening.
ambiance, we were escorted to the open in their Eggplant-pomegranate-sesame, a
kitchen bar area to begin our culinary journey sweet and salty delight with a nutty edge; MASALA
with the Vegan Summer Menu, a delightful Asparagus-morel-lemon, featuring earthy RECOMMENDS
array of 19 handcrafted dishes designed notes balanced by bright citrus; Carrot-
for sharing, available throughout August onion-grillgemüse, a rich and smoky medley; A standout in the
2024 at THB 4,000++ per person. Here, we and Raviolo-vegetables-saffron, a luxurious, main course: the
had a front-row seat to witness the team’s aromatic bite. Accompanying this was Carrot-onion-
culinary magic in action. We started with the mocktail of Pomegranate juice-celery- grillgemüse. This dish is served on a beautiful
the snacks course, IGNIV’s inventive take eggplant-horseradish; a bold and refreshing smokey clay vessel, with vibrant colours
on amuse-bouches, featuring exquisite bites blend where the sweet pomegranate and reminiscent of summer. The complex
like Cucumber-capsicum-radish, Tartelette- crisp celery contrasted with the savoury flavours offer a delightful charred taste,
white asparagus-miso, Grilled lettuce-cornetto, whispers of eggplant and horseradish. perfectly juxtaposed with the aromatic
and Madeleine-vayonaise-truffle. These We concluded our culinary journey with sweetness of the grillgemüse. It encapsulates
bite-sized delights were a perfect fusion a divine array of summer-inspired desserts, the shared experience of a barbecue on a
of vibrant flavours and indulgent touches. capturing the essence of sunshine through sunny summer evening, making it a must-try
Enhancing the experience, we savoured global techniques and local summertime for a taste of the season’s essence.
their lush Mocktail Pairings (THB 1,600++), produce. The spread featured a delightful
with the Cucumber juice-melon juice-ginger assortment: Fig-hazelnut-rosemary, a
serving as the ideal apéritif to kick off the harmonious blend of earthy and succulent; IGNIV Bangkok
evening crafted by Nongyao Phutsorn, who Coconut-mango-cinnamon blossom, a The St. Regis Bangkok, 159 Rajadamri Road
has collaborated with established bars like sophisticated twist on a classic Thai pairing; Bangkok, Thailand 10330
Rabbit Hole, Villa Frantzen, and Opium Peach-passionfruit-milch reis, a tangy and
Bar. dreamy fusion; and a Soufflé; a rich and Open on Mondays to Fridays from 12pm to
3pm for Lunch Break; Saturdays to Sundays
Then, we transitioned to the main dining indulgent vegan chocolatey delight. This from 11am to 3pm for Weekend Brunch; and
section for our first round of starters. This exquisite dessert course was paired with our daily from 6pm to 11pm for dinner
course began with a quartet of dishes: final mocktail of the evening, Aloe vera-grape
Gazpacho-red pepper-olives, a refreshing juice-jasmine green tea. Comprised of an Tel: 02 207 7822
blend with a zesty kick; Macadamia- elegantly-subtle sweetness, with delicate Instagram: @igniv_bangkok
mulberry, a delightful combination of floral and fruity flavours. Facebook: IGNIVBangkok or

TheStRegisBangkok

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