Chef Gaggan Anand interprets regional Indian dishes with wow-worthy techniques.
The buzz: Welcome to Asia’s most famous restaurant. Gaggan has won Asia’s Best Restaurant for four consecutive years (from 2015-18), in addition to picking up two Michelin stars on the guide’s debut in Bangkok. And for what? Tasting menus of Indian, Japanese and Thai flavors skewed beyond all recognition into everything from Minion ice pops to lumps of coal.
The food: The 25-course tasting menu is a three-hour event that’s half dinner, half TED talk. Some of it is pure spectacle—the dish called “Lick it Up” (truffle, green peas, fenugreek and tomato) arrives to Kiss on full volume—while other parts are a hushed deconstruction of food history. Gaggan’s curry, for example, has evolved into raw scallops dressed only in chili oil, curry leaf oil, shallots and a quenelle of cream. Everything save for a couple of courses you eat with your hands. Don’t worry, though; among the history lessons and life-of-Gaggan mythmaking there’s no shortage of stunning flavors, whether a perfectly executed seekh kebab or a lobster dosa that you eat like a taco.
The vibe: The whitewashed, colonial-style dining rooms (the Gaggan property was once a residential home) are about the only vestige left of the restaurant that Anand opened back in 2010. While there’s a certain charm to the balloon-back chairs and white tablecloths, the real action at Gaggan goes down in “The Lab” chef’s table, where Gaggan delivers a sermon on the origins and thought process behind every dish.
|Address:||Gaggan, 68/1 Lang Suan Rd., Bangkok, Thailand|
|Open since:||January, 2011|
|Opening hours:||Mon-Sat 6-11pm|
|Nearest train||BTS Chit Lom|
|Reservation recommended, Parking available|
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