Introduction

In the heart of Thailand, a treasure trove of culinary delights awaits, and it seems the world’s taste buds are in for a treat. Arne Riehn, the head chef at the renowned Michelin-starred restaurant IGNIV Bangkok, has made a bold proclamation: Thai chocolate surpasses its Swiss counterparts. This declaration not only shocks chocolate aficionados but also highlights Thailand's diverse produce and culinary potential.

Riehn's Culinary Exploration

Riehn, a German chef with an impressive background from distinguished European kitchens, has spent significant time experimenting with Thailand's unique offerings since his arrival in Bangkok in 2019. His mission? To infuse the restaurant's Swiss heritage with the richness of Thai ingredients. Among these, he discovered the remarkable qualities of Thai chocolate sourced from Chanthaburi, a region famous for its variety of tropical fruits like durian, mangosteen, and mango. “Thai chocolate is one of the best I’ve tried,” he states emphatically. “The 70% single-origin chocolate has a distinct fruity character that I think is even better than Swiss chocolate.”

Innovative Desserts

This revelation has led Riehn to embrace Thai chocolate exclusively in his desserts, which are predominantly vegan—except for a delicious chocolate soufflé. His innovative approach seeks to move away from conventional French techniques, instead celebrating the bountiful ingredients Thailand has to offer. For instance, he incorporates rich coconut milk as an alternative to dairy, thus creating decadent yet dairy-free desserts that are harmonious with Thai flavors.

Adventures on Cacao Farms

Riehn's culinary journey took an adventurous turn during his visits to cacao farms, where he uncovered various local ingredients that inspire his dishes. His discovery of hearts of palm, a popular Thai street snack, sparked creativity, leading him to grill them and pair them with a refreshing scallop ceviche.

Collaborations and Unique Ingredients

“I was amazed to learn that Thailand grows tea, coffee, and chocolate—it opens up a world of possibilities,” he reflected. His collaboration with local producers, who frequently present him with exciting new ingredients, enriches his menu. One standout is the bai tong hom, a unique herb with a flavor profile reminiscent of kombu, which Riehn artfully employs in his beurre blanc sauce served with local trout.

The IGNIV Experience

The ambiance of IGNIV is as distinctive as its offerings. Nestled in the luxurious St Regis Bangkok, the name ‘IGNIV’ translates to ‘nest’ in Romansh—a fitting metaphor for its inviting atmosphere, showcasing a design that encourages diners to feel at home while savoring exceptional cuisine. This Michelin-starred restaurant redefines fine dining with its emphasis on simplicity and refinement, an ethos instilled by founder Andreas Caminada.

A Relaxed Dining Atmosphere

“I’ve learned you can achieve a Michelin-star level meal with straightforward yet high-quality ingredients, seasoned simply,” Riehn explained, absorbing lessons from his mentor since he earned a prestigious scholarship in 2018 aimed at nurturing culinary talent.

Conclusion

Though the elegant dishes and acclaimed star may suggest formality, IGNIV embraces a relaxed dining experience. With a thoughtfully crafted tasting menu of 17 to 20 dishes divided into four sharing courses, diners have the freedom to indulge as they choose, whether enjoying a lavish meal or opting for a more casual à la carte experience.

As we savored the delightful, curated flavors and the renowned Thai hospitality, it became clear: IGNIV Bangkok is not just a restaurant; it’s a culinary journey inviting you to explore the wonders of Thai cuisine in an unpretentious setting. So, if you're in Bangkok, don’t miss the chance to experience the magic of Thai chocolate and the innovative creations of chef Arne Riehn!