On our final night in Bangkok, my cousin Alessa, her husband PJ, and I went on a gastronomical adventure and headed to Gaggan for a late dinner. Whenever I see the pictures from our dinner, I still get heady with excitement. It was a memorable meal and an amazing experience, capped off with meeting Chef Gaggan Anand himself.
Gaggan's lovely, whitewashed, colonial style, wooden house belies the innovation in its kitchen.
You're welcome. Compliments of the bar.
The most exciting assortment of amuse bouche ever. The "plastic bag" is made out of rice paper and completely edible. Pop the whole thing in.
A night out sans bebe calls for a cocktail.
1st course Pizza
crispy naan bread with artisan cheese, truffles & green chili oil
2nd course Willi Wonka & Foiegras Factory
foie with spiced red onion chutney & cold raspberry hazelnut praline & glass
3rd course In Season
air light soup of winter truffles and waynaud peppers
4th course Keema Pav
minced lamb curry with tomato dehydrated bread and chutney
5th course Game On
wild quail sous-vide 6 hours with chettinaud spices tandoor roasted with pineapple chutney
6th course Something Fishy
atlnatic cod in Amritsari batter fried cripy with lemon air
7th course Curry & More
chicken tikka masala reinvented with green tomatoes and fresh herbs
8th course Moms Love
carrot porridge made into hot mousse with saffron and 100% silver
9th course Cookies & Cream
tiramisu flavored cold cookie with choco chips prepared table side
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Gaggan, 68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok 10330, Thailand