Ignis KL: European Asian inspired woodfire grill & barbeque restaurant

Expats Malaysia

August 12, 2024

3 min read

We recently enjoyed a peaceful Sunday evening at Ignis, a cozy spot tucked away in a corner of The Sphere, Bangsar South. As we walked in, we observed several young couples celebrating anniversaries and birthdays. The restaurant’s modern and sophisticated interior, combined with its sleek and clean vibe, creates a romantic and cozy atmosphere. It’s easy to see why this is the perfect spot for a romantic date night or a special celebration with your loved ones.

We were seated at the chef’s counter, where we had the pleasure of watching our meals being skillfully prepared by the dedicated team.

Ignis is a wood fire grill restaurant that offers a Modern European cuisine with an Asian touch and here are our top picks :-

Amberjack, furikake, pear, brioche loaf (RM44)

If you can only try one dish at Ignis, make it the Auberjack! We’re not quite sure what sauce the chef blended with the fresh auberjack and pear cubes, but it’s creamy and incredibly delicious. Served generously on a toasted golden brioche loaf and topped with a handful of crunchy garnishes, it’s a must-try!

Asparagus, Burrata, pistachio, sourdough – RM48

It was so delicious that we tried to recreate it at home after dining at Ignis. The pistachio pesto had the rich flavor of a high-quality, homemade blend of the finest ingredients (pistachios, basil, pine nuts, etc.), draped over grilled asparagus and crowned with a beautiful ball of burrata, all served alongside perfectly toasted sourdough.

Cold Capellini – RM52

This cold capellini is beautifully presented and offers a refreshing taste, elevated by the luxurious touch of Hokkaido scallop, prawn, and tobiko.

Pan Seared Foie Gras RM118

A generous serving of rich and buttery foie gras atop a slice of sourdough, with balsamic glaze. We really like the touch of mango compotes with made the dish appetizing.

Angus Beef Flatiron, Caramelised onion puree, and Watercress RM148

The angus beef was served medium rare as the chef’s recommendation. However, it’s a little rare for our liking. Nevertheless, we like the pairing of caramerised onion puree, special fermented mustard and beef jus that goes very well with it.