Earthy flavors and comfort food to welcome the changing of the seasons
The St. Regis Bangkok invites guests to celebrate the changing of the seasons with a new 4-course sharing experience showcasing the earthy flavors of autumn at IGNIV Bangkok (1 Michelin Star).
For the latest fine dining sharing menu, Head Chef David Hartwig revisits seasonal ingredients from his childhood, including root vegetables presented in combinations such as Sunchoke—Macaron—Pickled Red Onion; Brussel Sprout—Shallot—Lemon; Cabbage—Kimchi—Shallot, and Red Beet—Carrot—Crème Fraiche.
“For me, autumn represents a time of change. It can be windy, romantic with falling leaves, and it reminds me of being in a forest,” says Head Chef David Hartwig.
Growing up, Chef David’s father would go into the forest to forage for wild mushrooms, and their neighbor would share game meat from his hunting trips during this time of year. He draws inspiration from these memories with dishes including Ice Cream—Mushroom—Cornetto and Deer—Butternut Squash—Apple.
In the Autumn menu, the game bird meat and eggs used in Quail—Truffle—Spinach—Panch Phoron and Black Cookie—Veal Tartare—Quail Egg are sourced locally from an independent quail farmer in Ubon Ratchathani, following IGNIV Bangkok’s philosophy of sourcing locally as much as possible.
Dishes including Red Polenta—Foie Gras—Apple—Raisin and Onion—Mustard—Lingonberry recreate a sense of comfort that Chef David associates with the season.
The fine dining sharing experience also offers guests a choice of dessert creations, including Passion Fruit—Rice—Michi and Melon—Mint—Pomelo, and guests also have 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.
The Autumn Menu at IGNIV Bangkok is available for lunch and dinner, Thursdays to Mondays throughout September - October, for THB 4,500++ per person.
IGNIV Bangkok is located on the ground floor of The St. Regis Bangkok. The restaurant is open from 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)
Advanced reservations recommended. Please call +66 2207 7822, e-mail [email protected] or visit www.stregisbangkok.com.
++Prices subject to service and prevailing government tax
Or connect with us via these channels:
Website: www.stregisbangkok.com
https://www.ignivbangkok.com/
Facebook: https://www.facebook.com/TheStRegisBangkok
https://www.facebook.com/IGNIVBangkok
Line official account: @stregisbangkok
@ignivbangkok
For the latest fine dining sharing menu, Head Chef David Hartwig revisits seasonal ingredients from his childhood, including root vegetables presented in combinations such as Sunchoke—Macaron—Pickled Red Onion; Brussel Sprout—Shallot—Lemon; Cabbage—Kimchi—Shallot, and Red Beet—Carrot—Crème Fraiche.
“For me, autumn represents a time of change. It can be windy, romantic with falling leaves, and it reminds me of being in a forest,” says Head Chef David Hartwig.
Growing up, Chef David’s father would go into the forest to forage for wild mushrooms, and their neighbor would share game meat from his hunting trips during this time of year. He draws inspiration from these memories with dishes including Ice Cream—Mushroom—Cornetto and Deer—Butternut Squash—Apple.
In the Autumn menu, the game bird meat and eggs used in Quail—Truffle—Spinach—Panch Phoron and Black Cookie—Veal Tartare—Quail Egg are sourced locally from an independent quail farmer in Ubon Ratchathani, following IGNIV Bangkok’s philosophy of sourcing locally as much as possible.
Dishes including Red Polenta—Foie Gras—Apple—Raisin and Onion—Mustard—Lingonberry recreate a sense of comfort that Chef David associates with the season.
The fine dining sharing experience also offers guests a choice of dessert creations, including Passion Fruit—Rice—Michi and Melon—Mint—Pomelo, and guests also have 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.
The Autumn Menu at IGNIV Bangkok is available for lunch and dinner, Thursdays to Mondays throughout September - October, for THB 4,500++ per person.
IGNIV Bangkok is located on the ground floor of The St. Regis Bangkok. The restaurant is open from 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)
Advanced reservations recommended. Please call +66 2207 7822, e-mail [email protected] or visit www.stregisbangkok.com.
++Prices subject to service and prevailing government tax
Or connect with us via these channels:
Website: www.stregisbangkok.com
https://www.ignivbangkok.com/
Facebook: https://www.facebook.com/TheStRegisBangkok
https://www.facebook.com/IGNIVBangkok
Line official account: @stregisbangkok
@ignivbangkok
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