The restaurant's name sake, Chef Gaggan Anand interned at Spain’s famed 3 star Michelin restaurant, El Bulli, under renowned chef, Ferran Adrià. Thus, the food at Gaggan follows the molecular gastronomy movement of the chef's alma mater. Molecular Indian food...hmm... I am really looking forward to my dinner.
Once again, we ordered the tasting menu.
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| Welcome drink - Lassi infused with liquid nitrogen. G thinks its the best lassi he has tasted |
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| Yogurt - THE signature dish An amazing experience when the "yolk" bursts in your mouth and the wonderful yogurt just oozes out of its sack. |
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| Rice poppadom crusted river sea bass with crispy lemon and cucumber chutney Another interesting experience especially the crispy lemon "paper". |
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| Crispy naan bread with mascarpone, truffles and 4 cheese souffle This was my favourite. The cheese souffle was delicious and went really well with the naan. |
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| Lamb minced kebab with chutney made into a (fake) burger cooked live on the table |
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| Excellent showmanship. I didn't quite like the taste of this though, I didn't think the lamb went well with the macaroon like fake burger bun. |
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| Pressurized truffle espuma with green chilly oil and waynaud organic pepper This was delicious. I loved it. |
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| Foie gras with spiced red onion chutney and cold raspberry foie powder The pan fried one was as good as expected. The frozen powder was....interesting. |
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| Umami oyster charcoal grilled Malabar style with lemon air This was OK, not much of a fan of warm oyster. |
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| Eggs cooked at 62C for 2 hours served with home style raw Mango curry This was very good. Egg with mango curry, very unique combo. |
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| Hot slow cooked potatoes with Indian vanilla and cold surprising mouse This dish didn't do much for me. |
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| Chicken Tikka with Makhani curry air and edible greens and naan bread This was the only dish that was authentic "Indian" but very good Indian nonetheless. |
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| Thai bananas, Kashmiri pears slowed cooked and served with Gardadmom and caramel snow By now, a little tired of things frozen by liquid nitrogen. |
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| Salty dark chocolate cookies with artisan Roquefort and summer truffles This was a good dessert, a nice blend of sweet and salty. |
Although I didn't like some of the courses, the ones that G and I did like were excellent! For the price, I don't think you can get a better value high quality molecular gastronomy experience in Asia (with beautiful decor and ambience thrown in).
68/1 Soi Langsuan
Ploenchit Road
Lumpini
Bangkok 10330
Tel: (662) 652 1700
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