Are Igniv's Chicken Nuggets Worth Their Hefty Price Tag?
It's been a while since Igniv announced its opening in Bangkok as the first outlet outside Switzerland. After having to postpone the launch due to the pandemic, the restaurant led by chef Andreas Carminada was officially active since October with the newly appointed crew members.
Within only a couple of months, you've probably already seen the restaurant's chic and relaxed interiors, designed by Patricia Urquiola, or the cobalt-blue neon sign ironically exclaiming 'FAKE' on your Instagram feed. If not, then maybe you've heard of the hyped chicken nuggets here. Yes, this high-class restaurant does chicken nuggets: crispy, golden-brown pieces of fried chickens, served with barbeque sauce on a pastel coloured dish and covered with a glass cloche to keep in the pure white smoke. The very amicable and helpful manager, Regina D’Souza, explains the meticulous steps and details of this creation (answering our question as to how much better these nuggets are than those from popular fast-food chains). The chicken thigh is brined for 48 hours, smoked and then fried in a tempura batter. The outside is crispy while the inside is very tender and succulent. Because of the brining process, the flesh is moist and pink even it's fully cooked. Dip the piece into the barbecue sauce for a smoky, sweet and sour addition of flavours.
At Igniv, the chefs are very serious about both taste and presentation. As head chef David Hartwig elaborates, 'the pleasures of cooking include seeing nice-looking food. Every plate is as deliciously decorated as they taste." The beef tartare, adorned with paper-thin discs of shallots and smoked hamachi, is tender pink, a sight all your eyes and camera will enjoy. Because the meals here are shared, there will be no wine pairing, but you can consult Yongyuth Udompath, the sommelier, for additional glasses of wines. The wine list at Igniv boasts unique selections from Switzerland as well as elsewhere in Europe.
For desserts at Igniv, you can have specific creations served on the table or better yet, select assortments of candies to your heart's delight at the bar upfront. Arne Riehn, the sous chef who is also responsible for the sweets has whipped up a whole table of canalés, macarons, candies, chocolate (our favourite was the one with Kampot pepper) and various pâte de fruits.
St Regis Bangkok, 159 Rajadamri Road
Open Wed-Sun noon-3pm, 6-11pm
See also: Ms. Jigger And Her Impressive Bites