The art of cooking over the fire has often brought images of conviviality, togetherness, and hearty food. But we all know that although barbecue sessions are generally enjoyable, there will always be one designated cook who won’t get to partake in said conviviality because they’re busy sweating over the grill. With the advent of wood-fired restaurant concepts, everyone now gets to enjoy the spoils without the sweat.
One such establishment in KL is Ignis, located in Bangsar South. The modern wood-fire grill restaurant recently introduced a new menu comprising a new format and 20 new dishes. “For us, cooking over fire is more than a technique—it’s at the core of our identity,” said Head Chef Desmond Chong. “Our new menu is both modern and comforting, reflecting my culinary journey and diverse influences.”
With that in mind, we sought to try out this new menu—and here are our thoughts on what we tried.
Charred Asparagus, Burrata, Pistachio Pesto, Sourdough (RM58)
This was an interesting pairing of fired asparagus with creamy burrata drizzled with balsamic, over a bed of pesto. It was altogether smoky, creamy, tangy, and nutty—a solid way to begin the meal.
Scallop Ceviche, Pickled Watermelon, Yuzu Kosho, Tomato Gel, Roasted Tomato Vinaigrette (RM58)
Tangy and tomatoey, this was not your typical ceviche dish. This has a brightness and tart sweetness from the pickled tomatoes. If you’ve avoided ordering ceviches before because of how sour it could be, this is a safe pick.
Smoked Honey Corn, Parmesan, Shio Kombu, Lime, Truffle Sauce (RM28)
Looking for a side dish to go with your mains? This smoked honey corn dish has a good balance of sweetness and cheesiness with the umami of truffle shavings. The little corn kernels make for a great texture and are fun to eat, making us go back for more.
Giant Squid, Burnt Peppers Puree, Balsamic Glaze, Chervil (RM88)
For a seafood main that won’t leave you wanting, get this giant squid dish that comes with balsamic glaze alongside kale and bell peppers. The squid was well cooked over the heat—neither undercooked nor rubbery—and the herbs added some welcomed bitterness alongside the juicy sweetness of the bell pepper.
Beef Ribs Claypot Rice, Fried Shallots, Charred Nai Pak, Scallions, Smoked Oil (RM68)
We regret to inform you that you absolutely need to make space in your stomach for a serving of Ignis’ claypot rice. Gochujang-glazed beef ribs are served atop nai pak (milk cabbage) and sprinkled with shallots. Mix everything up and indulge. The beef was extremely tender and practically melted in our mouths, while the rice was well seasoned and flavourful with every bite.
Ispahan Smores, Raspberry Ganache, Lychee-Rose Marshmallow (RM18)
Round up your night with a serving of raspberry chocolate s’mores. These are not your ordinary s’mores—thin, crispy wafers sandwich an Ispahan marshmallow (which typically comes in flavours of raspberry, lychee, and rose) and a thin nugget of raspberry ganache for a tart and sweet version of s’mores. We say yes, give us s’more.
Address: G-02A, Ground Level, The Sphere, No. 1, Avenue 1, Bangsar South City, 8, Jalan Kerinchi, 59200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Opening Hours: 11:30 am–3 pm, 6–10 pm
Make a reservation here.
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