Lifestyle

The Gaggan experience : is it worth going Molecular ?

Just for starter Gaggan began the year with a new and must coveted award : nothing but a Michelin star in the first ever Thailand edition

Published

3 years ago

January 10, 2018

Camilla Davidsson

Chef Gaggan Anand started his restaurant in Bangkok back in 2010 and since then he has been very successful winning several awards here in Asia, including a fresh Michelin star in the very first Thailand edition.

You arrive in a little white wooden house in this small alley off the Lang Suan Road. Lisa and I got a table in a room upstairs, quiet and quaint. They presented the menu in the form of an emoji for every dish you were to taste, no names!

Then the sommelier arrived to propose the wine. There we were sipping our first wine with the two first dishes coming in, when I say dishes it’s more a bite. Throughout the whole dinner there wasn’t any cutlery needed apart from two dishes out of 25.

The two first dishes arrive, Black salt watermelon and yogurt explosion, very tasty and surprising, peculiar sensation of the palate, now to mention this is my first encounter with Molecular cuisine and also with an Indian twist!

Just a moment after this, the staff is back at our table asking if we would like to join the Chef’s Table, which of course would be more spectacular and interesting.

Whilst having your gourmet dinner you will also be able to be a part of the kitchen (lab) have a view over it and at the same time be given explanations, on the ideas around the food inventions and the wines as well.

As the Chef’s table hasn’t started when we joined, we had another go on the starters!

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