Gaggan Review

Bangkok's top-ranked Indian cuisine is also the leader of the food industry. It takes a long time to make an appointment in advance. The dishes are integrated with the elements of many Asian countries. The sea urchins are super delicious, the entrance is sweet, and the grilled fish is Indian.

If you are looking for a very, very unique restaurant in Bangkok, then Gaggan is. With the molecular cooking skills of chef Gaggan Anand, Gaggan is the only Indian restaurant to enter the world's top 50. There is no order menu in Gaggan, and you have to experience 25 dishes here, which not only opens your brain but also makes you unable to put your phone.

Gaggan promotes new pie Progressive Indian Cuisine , the emoji expression is used to replace the name of the dish, 25 emoji, 25 innovative dishes, diners can taste and guess, after 25 enjoy will get another menu, reveal each answer

The most anticipated trip to Bangkok in November of the year before, was to this big meal at GAGGAN! Book online more than a month before going, send an email to the restaurant official, but the reply received several times is that the meal is booked full, can only wait for the later arrangement. With the psychology of trying it out, at noon on the first day of Bangkok, I followed the map guide and walked through the streets and alleys of downtown Bangkok. I finally found Gaggan restaurant in a quiet neighborhood! This is a typical pure white European villa, giving a refreshing feeling, because such buildings are not rare in Bangkok. Walking in, it seems that lunch is over, communicating with the clerk in poor English for a long time, telling me that there is a seat for me to arrange at night! It's a miracle, the whole person is cheering! Go to the Erawan Buddha to taste the Thai afternoon tea of the Grand Hyatt Hotel. Although Gaggan is a typical Indian dish, it is presented in the form of molecular cuisine, so it is full of creativity. This is the reason why it has been ranked first in Asia for two consecutive years. Gaggan also performed well in the global ranking, ranking 10th in 2015, and second only to Tokyo's Narisawa restaurant Nana Aoyama in Asia, eighth. I made an appointment at 6:30 pm, but because I went to the top floor of the Rainbow Building in the afternoon to overlook Bangkok, I hurried to the most famous tuk-tuk in Bangkok. It was already more than seven o'clock when it arrived, and the waiter in the restaurant also helped me leave a seat. I was placed inside because it was a temporary empty seat, the lighting was not particularly good, but I was lucky to see the chef's every move through the glass. Although Gaggan is not a Michelin restaurant, the service is not lost to the Michelin Samsung restaurants that have been to. I still remember the Thai uncle who was so thoughtful. Very funny and cute, weak voice, but English is great. After a long time, I still chose a more expensive package. Because I eat alone, I can't support it in the end. A rough estimate, a total of 20 dishes, it is worth the price of 1,000 yuan (including tip and service fees), this is also the most expensive meal I have eaten so far. From the beginning of the dish to the end of the last dessert, every Thai uncle will give me a detailed introduction, some food he will urge me to eat quickly, otherwise it will affect the taste. I also left a photo for me midway (I don't usually like taking pictures). It can be said that every dish is a work of art, so exquisite that I can't bear to take a picture. Take a photo for a long time, because the dishes are really good. The plate of the fore dish is a luxury level, under the reminder of the uncle, basically you have to take a bite, so that you can taste the most primitive taste of the food. It is not delicious, but the taste is indeed something you have never felt. A dish that looks and tastes close to cigarettes is impressive, and can make the dishes like this, enough to see the chef's skills. The main course of cooking salmon, secret pork, and exaggerated lamb chops are masterpieces. Especially recommended is the selection of Australian blue lobster meat with Indian curry made into curry lobster rice, which is unforgettable so far. Later, the desserts were all boutiques, and the last ice cream was rose-flavored with mint, full of creativity.

We must fill in 9 palaces to get our first Asian restaurant right, Gaggan Progressive Indian cuisine. legendary molecular cuisine. It is not so much to have dinner, it may be more appropriate to come to an art exhibition. Whether it is the layout, accessories, environment, service, taste, the title of the first Asian restaurant. Each dish entrance, 3 words and layering naturally emerge in the brain. Tips: Please locate at least 60 days in advance. If you have a CITI credit card, please inform you that Citi credit card holder, helps to make the reservation successfully.

I turned over the magazine to know that Gaggan won the Asian restaurant award, and I had the idea to try it, but we are not a fan of molecular cuisine, so let's be a wonder. The whole dining experience is: it looks like A smells like B eats like C waiter introduced after I know it is D

Walk down the alley to the end and on your left you will see a colonial-style house, the legendary Gaggan of molecular cuisine. Its original design is as if it pays tribute to the history of the building. The chef at Gaggan’s restaurant is Gaggan himself, a legendary chef who made Indian cuisine, but spread and won awards in Bangkok, isn’t it amazing? I once read an interview with Gaggan himself, saying that music and cooking shocked his world more than learning when he was a child. So when he grew up, he attended the catering college in Trivandrum and practiced at the Taj Group, where the tutor was the famous Ferran Adria. Gaggan, who has long believed that the definition of Indian cuisine is only traditional curry and Indian toss, decided to take a risk in reforming Indian cuisine because he wanted to reinterpret traditional recipes with science and modern technology. Gaggan was inspired by countless collisions in his tutor’s lab and produced 22 dishes that combine Indian cuisine with molecular cuisine. It was a wonderful and wonderful experience to taste these 22 dishes. The restaurant's menu is very ingenious, like a chef's personal exhibition, let diners use pictures to imagine the ingredients used during the meal, and finally send a second menu, superimposed the two menus together, will get the answer. The restaurant waiter introduces its creative story when each dish comes up. If you are lucky enough to book a Chef Table, sit around the kitchen and watch the chefs make the scene while the chef Gaggan introduces you personally. For the whole night, the dishes are not only creative and not out of the original taste of the ingredients. 22 dishes, each full of ritual, from tableware, plates, taste, to service and environment, are just as appropriate. There are a few dishes that I have never felt. For example, when yogurt eggs explode in your mouth, the external film melts thoroughly in the mouth, and the nut aftertaste left in your mouth with the last dish (three-color transparent bag on the right) is a wonderful mix. I will not introduce the others one by one, leaving suspense waiting for you to unravel. The whole meal time was almost 3 and a half hours. Although I made an appointment at 21:00, it was close to 2 am after eating, but I still felt that it was a worthwhile trip.

After all, I am an ordinary person, and I don’t give full marks to such a restaurant? Not exaggerated, I was flying to Bangkok to eat this store during the Dragon Boat Festival. Because the location is difficult to book, I communicated with the store many times before I went. I finally got the location of the first round of the night market. After eating, I immediately went to the airport to take the plane back to Shanghai. Twenty-five puzzles constantly attack my taste and imagination, although this is great enough, sommelier Brandon is still testing my understanding of wine pairing, and the two tables next door (the Houston Indian couple and the Thai Indian couple) are still "chatting" with me. Eating a meal is also Alexander, my favorite is matcha cold soup, that complex and unpredictable taste makes me can not recall by my brain, there is a dumpling-like sea bass is very suitable (hahahaha Dragon Boat Festival). As I was closing in, Brandon invited me for a cup of Chambolle in 2010, and I think I probably passed the test of this store!