It's been a while since Igniv announced its opening in Bangkok as the first outlet outside Switzerland. After having to postpone the launch due to the pandemic, the restaurant led by chef Andreas Carminada was officially active since October with the newly appointed crew members. Within only a couple of months, you've probably already seen the restaurant's chic and relaxed interiors, designed by Patricia Urquiola, or the cobalt-blue neon sign ironically exclaiming 'FAKE' on your Instagram feed. If not, then maybe you've heard of the hyped chicken nuggets here. Yes, this high-class restaurant does chicken nuggets: crispy, golden-brown pieces of fried chickens, served with barbeque sauce on a pastel coloured dish and covered with a glass cloche to keep in the pure white smoke. The very amicable and helpful manager, Regina D’Souza, explains the meticulous steps and details of this creation (answering our question as to how much better these nuggets are than those from popular fast-food chains). The chicken thigh is brined for 48 hours, smoked and then fried in a tempura batter. The outside is crispy while the inside is very tender and succulent. Because of the brining process, the flesh is moist and pink even it's fully cooked. Dip the piece into the barbecue sauce for a smoky, sweet and sour addition of flavours.