IGNIV Bangkok Ignif Bangkok

A starter highlighting the natural sweetness of butternut squash. Likely served as a combination of roasted textures and puree, accented with crunchy pumpkin seeds. Smooth, sweet, and nutty.

A vegetarian dish featuring the slight bitterness of endive paired with sweet bell pepper. Expect a fresh and crisp texture profile.

An earthy appetizer focusing on savory mushroom flavors and sweet onion. Paired with rich, buttery brioche bread. Umami-rich and comforting.

Tender smoked duck meat paired with the tart sweetness of cherries. A classic flavor combination offering a smoky, savory, and fruity profile.

Fresh sea bream prepared with aromatic fennel and fermented kefir yogurt. A light seafood dish with anise notes and a tangy creamy element.

Premium Norway lobster (langoustine) served with tapioca pearls in a savory Japanese dashi broth. Delicate, sweet seafood with an umami-rich soup base.

A fresh vegetable starter featuring asparagus and crisp Japanese radish (daikon). Seasoned with aromatic tarragon for a slight licorice flavor. Crisp and refreshing.

A light starter centered on fresh lettuce and rich macadamia nuts. Offers a contrast between crisp greens and creamy, buttery nut textures.

A dish featuring kohlrabi (german turnip) and Sülzi (a Swiss style aspic or brawn). Accented with jalapeño for a spicy kick. Savory and textured.

Sweet scallops paired with aromatic saffron and earthy carrots. A luxurious seafood starter with a vibrant color and delicate floral notes.

Fresh trout served with sweet mango and refreshing cucumber. A light, fruity seafood dish perfect for starting a meal.

A vegetable-forward main course with fresh lettuce, tomato, and rich macadamia nuts. Light but flavorful with crunchy and creamy textures.

A fusion dish featuring sweet carrots and spicy fermented Korean kimchi. Brightened with Somjeed (Thai calamondin orange) for a sour citrus kick.

Rich and buttery black cod served with tender asparagus. Accompanied by a classic French white butter sauce (Beurre Blanc). Smooth and luxurious.

Pluma, a tender cut from the end of the pork loin of Iberian pigs. Served with herby chimichurri sauce and cooling yogurt. Juicy, savory, and tangy.

Roasted eggplant seasoned with aromatic Trang pepper from Thailand. Served with Mole, a complex Mexican sauce made from chilies and spices. Smoky and spicy.

A celebration of peas served two ways: as a fresh salad and a crispy croquette. Garnished with fresh herbs. Sweet, green, and textural.

Pizokel are traditional Swiss flour dumplings, similar to spaetzle. Served here with savory bonito (dried fish) flakes and rich mountain cheese. A hearty, umami-rich dish.

Red mullet fish served with tomato and Escabeche sauce (a vinegar-based marinade). Tangy and savory with delicate fish texture.

Premium Wagyu beef known for its marbling and tenderness. Paired with radish to cut the richness and a barbecue element. Rich, juicy, and savory.

A rich dessert combining chocolate with caramelized milk jam (dulce de leche) and peanuts. Sweet, creamy, and nutty.

A unique dessert featuring Umeshu (Japanese plum wine), tomato, and sea salt. A balance of sweet, savory, and tart flavors.

An aromatic dessert with sticky rice, turmeric, and saffron. Likely inspired by Asian rice puddings but with earthy, floral spices.

Chewy Japanese rice cakes (mochi) paired with sweet fig and vanilla. A textural dessert with gentle sweetness.

A classic French baked egg dish known for being light and airy. Served hot and fluffy.

A dessert pairing the bitterness of coffee with the natural, caramel-like sweetness of coconut flower nectar. Aromatic and sweet.

A tropical fruit dessert with papaya and mango, served with fermented water kefir. Fruity, tangy, and refreshing.

Tart rhubarb paired with sweet, aromatic vanilla. A classic flavor combination balancing acidity and sweetness.