The St. Regis Bangkok Hotel’s IGNIV Debuts Autumn Menu as Chef Caminada Returns for Exclusive Dining Events

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IGNIV Bangkok at The St. Regis Bangkok is heading into autumn with two reasons for food lovers to take notice. The Michelin-starred restaurant has introduced a new 19-dish Autumn Menu, while September will bring founder Andreas Caminada back to Bangkok for a three-day series of special dining events alongside IGNIV Bangkok Head Chef Dominik Falk.

Running from August 22 through November 30, 2026, the new seasonal menu draws on IGNIV’s European roots while looking increasingly toward Thailand and Asia for ingredients and inspiration. For this Bangkok Hotel Food News report, the interesting part is how comfortably those different culinary references now sit together. Banana blossom, Buriram beef and northern Thailand’s aromatic makhwaen appear alongside French turbot, mountain kombu, madai, ponzu and kimchi, creating a menu that feels connected to Bangkok without abandoning the Swiss identity behind IGNIV.

Autumn Brings New Flavors to the Table

The new menu remains true to the sharing philosophy that Andreas Caminada established when he created IGNIV. Instead of approaching fine dining as a succession of individual plates, dishes are brought to the table to be shared, turning a lengthy tasting experience into something more social and interactive.

This autumn, that approach begins with small bites including Egg Royal – Langoustine – Ponzu, Blue Crab – Kombu – Trout Jelly and Papaya – Dried Shrimp – Espelette before moving into more substantial combinations.

One of the menu’s most distinctive dishes is Banana Blossom – Apple – Macadamia. Banana blossom is, of course, hardly unfamiliar in Thailand, but here the kitchen moves it away from its traditional surroundings and gives it an Italian-Swiss-inspired treatment.

Local sourcing also comes into focus with Beef – Black Garlic – Bitter Salads, a Swiss-inspired tartare made with beef from Buriram. Another distinctly Thai accent appears in Foie Gras – Makhwaen – Sorrel, where makhwaen, prized for its fragrant, gently numbing character, provides an intriguing counterpoint to the richness of the foie gras.

The cross-cultural approach continues with Turbot – Mountain Kombu – Kale, pairing French turbot with mountain kombu beurre blanc. Pork – Kimchi – Lardo brings Korean and European flavors onto the same plate, while Cabbage – Pickles – Ajo Blanco takes inspiration from Spain’s famous chilled almond and garlic soup.

Desserts retain a connection to Caminada’s Swiss heritage. Vermicelles – Cherry offers a new interpretation of the traditional chestnut dessert, joining creations including Vanilla – Raspberry, Strawberry – Rose and Soufflé.

The experience ends in characteristic IGNIV fashion at its Candy Store, where diners can select from chocolates, fruit jellies, madeleines, canelés, panforte and other small sweets to take home.

The full Autumn Menu is priced at THB 5,500++ per person, with a four-glass wine pairing available for an additional THB 4,500++ or three glasses for THB 3,500++. It is served for lunch Monday through Friday from noon to 3:00 p.m. and for dinner daily from 6:00 p.m. to 11:00 p.m.

For those with less time, the Lunch Break Experience provides a shorter preview of the menu Monday through Friday from noon to 3:00 p.m. at THB 3,200++ per person. Weekend Brunch, featuring modern and classic Swiss dishes served in IGNIV’s sharing style, runs Saturday and Sunday from 11:00 a.m. to 3:00 p.m., also priced at THB 3,200++ per person.

A dedicated Autumn Vegetarian Menu is also available, together with vegan, à la carte and children’s options.

Andreas Caminada Heads Back to Bangkok

The arrival of the Autumn Menu would be news enough for IGNIV, but September adds another dimension as Andreas Caminada returns to Bangkok to spend three days at the restaurant he founded as IGNIV’s first location outside Switzerland.

From September 18–20, Caminada will work alongside Dominik Falk and the Bangkok team for a program encompassing four special culinary experiences, beginning with a Four-Hands Dinner on September 18 and 19.

Bringing Caminada and Falk together in the kitchen is significant because it connects the original vision behind IGNIV with the restaurant as it exists in Bangkok today. Falk and his team have increasingly incorporated ingredients and influences from Thailand and elsewhere in Asia while maintaining the essential character of Caminada’s concept.

The program expands on September 19 with a Truffle Lunch, offering a separate daytime event alongside the second evening of the Four-Hands Dinner.

September 20 will feature the IGNIV Circle Special Edition with Andreas Caminada, before the three-day visit concludes with the IGNIV Party. Collaborations with some of Bangkok’s notable chefs, restaurants and bars are also set to form part of the festivities.

It is an unusually varied schedule for a visiting chef appearance, moving beyond the familiar one-night collaborative dinner and allowing Caminada’s return to be experienced in several different formats.

The Swiss Chef Behind IGNIV

Caminada is one of the leading figures in contemporary Swiss gastronomy and is best known for Schloss Schauenstein, his three-Michelin-starred restaurant in Fürstenau, Switzerland.

When he developed IGNIV, he chose to move away from some of the conventions associated with traditional fine dining. Its name means “nest” in Romansh, and the idea of gathering around a table is fundamental to the concept. Sophisticated cooking remains central, but so does the simple pleasure of passing food, tasting together and talking about what has just arrived.

IGNIV Bangkok opened at The St. Regis Bangkok on October 9, 2020, becoming the first IGNIV outside Switzerland. The restaurant went on to earn its first Michelin star in the Michelin Guide Thailand 2022.

The intervening years have given the Bangkok kitchen time to establish a personality of its own. That evolution can be seen particularly clearly in the new Autumn Menu. Ingredients such as makhwaen, banana blossom and Buriram beef are not included simply to give European dishes a Thai accent; they have become part of the kitchen’s working vocabulary.

Caminada’s return therefore comes at an interesting point in IGNIV Bangkok’s development. He is returning to a restaurant that remains recognizable as his creation but has also had time to absorb something of the city around it.

An Eventful Start to Autumn at The St. Regis Bangkok

For Bangkok diners, September presents the opportunity to experience both sides of IGNIV at almost the same time. The Autumn Menu shows where Falk and his team are taking the restaurant today, while Caminada’s three-day visit reconnects it directly with the chef who created the original concept.

That makes the coming weeks more than a routine seasonal menu launch. The combination of the new 19-dish experience and four limited events provides a snapshot of how an international restaurant concept can evolve after putting down roots in Bangkok—retaining the philosophy that made it distinctive while becoming increasingly comfortable with the ingredients and flavors of its adopted home.

For reservations and further information, contact IGNIV Bangkok at +66 (0) 2207-7822

With Andreas Caminada returning to cook, collaborate and celebrate alongside Dominik Falk and the IGNIV Bangkok team, the timing could hardly be better for the restaurant to reveal its latest seasonal direction. For diners, it offers the chance to discover a new autumn menu while also experiencing the people and ideas that have shaped IGNIV from its Swiss beginnings to its place in Bangkok’s fine-dining scene today.

For more details, visit:

https://www.ignivbangkok.com