IGNIV

The story

IGNIV Bangkok: Michelin-Starred Swiss Sharing Experience at The St. Regis

The Art of Sharing in Bangkok's Heart

IGNIV – the word means "nest" in Romansh, the native tongue of chef Andreas Caminada. And at The St. Regis Bangkok, that nest has become one of the city's most engaging fine dining destinations. Since opening in October 2020 as the first IGNIV outside Switzerland, this Michelin-starred Swiss restaurant in Bangkok has built a loyal following around a simple idea: great food is better when shared.

Here, the conventional fine-dining script is rewritten. Instead of individual plates arriving one by one, multiple dishes are brought to the table for each course and placed at the centre for everyone to dive into. A full dinner experience spans 17 to 19 dishes, beginning with welcome snacks enjoyed at the kitchen counter, where guests can watch the team at work, before moving to the table for starters, mains, desserts, and the signature Candy Store finale.

A Nest Designed for Connection

Spanish designer Patricia Urquiola translated the IGNIV philosophy into a physical space that feels warm and intimate. Wood, handcrafted fabrics, bronze furnishings, and vases subtly reference Thai culture without being literal. The result is a cocoon-like dining room that encourages lingering conversation. Chef Andreas Caminada’s personal art collection – including works by Vivian Suter and Keiichi Tanami – adds another layer of personality to the room.

A Menu That Travels with the Seasons

The menu changes four times a year, rooted in European seasons but shaped by the abundance of Thai ingredients. Head Chef Arne Riehn, who trained at Caminada’s three-Michelin-starred Schloss Schauenstein and the three-starred Vendôme in Germany, leads the kitchen. He personally sources from small-batch suppliers and artisanal producers across Thailand, bringing local freshness into a modern Swiss framework. A few signature dishes – including chicken nugget and beef tartare – appear at all IGNIV locations, tying the Bangkok nest to its Swiss siblings.

The current Summer Menu (available until August 31, 2026) highlights bright acidity and bold flavours inspired by Thai cuisine, with dishes such as Cornetto – Mango – Tamarind, Swiss Larb – Waxy Egg – Thai Olive, and Tortellini – Lemongrass – Chili. Wine pairings focus on small producers from Switzerland and Germany, while a seasonal cocktail and mocktail menu by Nongyao Phutsorn rounds out the beverage offering.

The Team Behind the Experience

Under Arne Riehn, a passionate young team brings the IGNIV spirit to life. Restaurant Manager & Sommelier Christian Hotz, a long-standing IGNIV veteran, shapes a beverage culture defined by personality and precision. Tepniran Rakumpa (Pepe) leads the front-of-house with warmth and attention to detail. In the kitchen, Sous Chef Krit Un-em (Pun), who has been with IGNIV Bangkok since day one, works closely with Chef Arne to develop each seasonal menu.

Since earning its first Michelin star in the 2022 edition of the Michelin Guide Thailand, IGNIV Bangkok has retained the accolade each year – a testament to the consistency and creativity of this European contemporary restaurant with deep Swiss roots and a very Bangkok heart.