[Pork-free] Ignis is a new bar and grill restaurant in Bangsar South.
Opened last October, Ignis specialises in locally-sourced produce grilled over fire fueled by charcoal and wood.
Helmed by former Willow head chef Lroy Lim, Ignis plays with fire and a combination of local wood such as mangrove and durian wood to create exceptionally scrumptious dishes.
Ignis in Bangsar South
Located in The Sphere, Bangsar South – Ignis is a handsomely designed space.
The best seats in the house are at the chef’s counter where one can get an up-close-and-personal view of meat and vegetables being cooked on the grill before they are finished on the plate.
There’s also the bar – which provides a nice spot for an apéritif or an after-dinner tipple to cap the night off.
Those who prefer the cool evening air can also opt for the al-fresco tables. Wherever the spot – we think the space is suitable for corporate, casual, and/or romantic affairs.
Ignis offers wood, flame, and finesse
Ignis’ menu is divided into four categories – Farm, Sea, Land, and Sweets.
With 28 items on the menu, we had to rely on the friendly waiter for recommendations.
We believe this is a skill that should be cultivated (and applauded) as we had many dinners spoilt by recommended dishes that do not jive with each other (too heavy, too acidic, etc). Thankfully, the staff here were good in recommending an ensemble that worked for our evening.
Corn and eggplant
For starters, we shared the Eggplant (RM22) and Honey Corn (RM34).
We enjoyed both dishes. The eggplant was quite a nice starter – as it was mellowed over fire to yield a nice soft texture with some char for smokiness. We liked the tanginess of the tomato sauce, and the crispy texture provided by the buckwheat crispy rice.
For a lighter touch, the Corn was lovely too. It was our first time trying Chitose corn but this had to be one of the best corn we’ve tasted.
Naturally bright in sweetness, we liked how the corn’s natural taste was not subdued but aptly complemented by the Shio kombu and citrus sauce.
Among the two, we had a slight preference for the corn dish.
Stingray with Pineapple Curry Sauce
For protein, we opted for the Stingray (RM58) and Angus Beef Flatiron (RM138).
We’d missed eating ikan bakar pari at the local hawker – but the waiter was quick to point out that the stingray dish here is unlike the Portuguese-style fish grilled over charcoal.
Instead, the stingray here is served with buttery pineapple curry sauce with a sweetness that reminded us of Northern Thai Isaan spices. It’s sweet and mildly spicy, and beautifully complemented by crispy okra and pegaga leaves.
The fish is nicely charred and not overcooked – but we did wish for a bit more gravy (maybe another two spoonfuls) to finish the fish with.
Tender Angus flatiron
Steak and fire always go well together, so we were quite excited to try the Angus flatiron (a cut from the shoulder) served with caramelised onion puree and watercress.
Cooked medium rare – the meat was beautifully seasoned and adequately tender and juicy. The onion puree provided a light sweetness, with a cut of herby bitterness from the watercress.
S’mores and panna cotta
Not to waste a good fire, S’mores (RM8 per piece) seem to be at home in the sweets section.
Deftly cooked over the flame, the sweetness of the melted orange marshmallow is tempered by the bittersweet Altara dark chocolate in between two crispy crackers.
The Vanilla Panna Cotta (RM22) is a lighter dessert. It’s soft and sweet with some brightness from orange pulps, crisps, and oolong syrup on the side.
Summary
Overall, we enjoyed our dinner here at Ignis. The dishes here complemented each other thanks to the wonderful recommendation of the waiting staff. The extensive menu should have something to please everyone.
Ignis KL
Address: G-02A, Ground Level, The Sphere, No. 1, Avenue 1, Bangsar South City, 8, Jalan Kerinchi, 59200 Kuala Lumpur
Hours: 11.30am-3pm, 6-10pm (Sun-Thurs), 11.30am-12am (Fri & Sat)
Phone: 012-343 9566
Website: https://www.igniskl.com/
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