26 Courses at Gaggan

On our most recent trip to Thailand, Karen and I were most looking forward to experiencing the cuisine of chef Gaggan Anand at his eponymous Bangkok restaurant Gaggan, winner of Asia’s best restaurant for the last several years.

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Looking forward to dinner!

The restaurant is a good 20 minute walk from the nearest BTS station, so it’s advisable to take an Uber or taxi. Our Sukhumvit (Asoke) hotel seemed easy enough to find but the Uber driver never showed up. The concierge called us a cab and we made it to the restaurant just in time for our 9:30 reservation.

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Gaggan lacks a bar for pre-dinner cocktails | Don’t arrive too early!

Gaggan serves a whimsical menu named The Gaggan Experience, priced at 4000++ THB. Once seated, we were presented with a 26 item “emoji menu. ” Each emoji represents a component of the 26 courses to follow, a server guides each table through the courses as they arrive.

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The 26-course emoji tasting menu

The menu changes every few months, but several classics, like the cumin scented “Yogurt Explosion” continue to stay on.

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“Yogurt Explosion” | Gaggan’s Signature Dish

The sommelier presented us with a well thought out wine list but we chose to go the cocktail route instead. Our favorite was a riff on The Coconut Lassi with coconut water, Malibu rum, cow’s milk, and grated tonka bean.

 

 

The first several courses consist of a series of small snacks inspired by Indian street food, the tastiest being the “Bhel Puri in Edible Paper,” a great way to awaken our taste buds.

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“Bhel Puri in Edible Paper”

While the menu obviously leans heavily on Indian flavor profiles, the “Green Pea Mushroom Roll” had roots in Europe and East Asia with black truffle and wasabi powder.

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“Green Pea Mushroom Roll”

The next dish was a unique twist on matcha tea. Presented table side by the Sous Chef, dried tomato powder and tomato water were whisked until bright red.

Every course of the night was a hit, but perhaps my favorite was the “Shrimp Charcoal.” The shrimp and potato mixture tasted of mustard seed and fenugreek and was deep fried until crisp. The charcoal powder added smokiness and made for a dramatic presentation.

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“Shrimp Charcoal”

Another hit were the sweetcorn waffles filled with a goat brain mousse. Delicious.

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“Citrus Waffle and Goat Brain”

The dining experience lasted almost 3 hours and we were back on the streets of Bangkok by 1 am. When the late night food carts started hitting the scene, we were hungry again.

We finished the night on Soi Cowboy with plenty of Thai Whiskey and a healthy dose of Thai Metallica.

We rocked out until dawn and were back at the hotel for an early morning swim.

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The end of another great night in Bangkok
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