Another trip to Bangkok another dinner at Gaggan, it is a hard life! We were in the “Lab” again, the difference this time was we had the best seats in the house making it feel like we were right in the middle of a Circus Big Top and with Gaggan Anand the “Ringmaster” or is he the lead guide of a gastronomic expedition through India, Japan and Thailand.

The Menu

As usual you are given a menu with only emojis at the start of the meal, the menu is revealed at the completion of meal, but I will start with the full menu, makes for better reading

Pink Elder Flower Watermelon
Yoguri Explosion
Lick It Up Mushroom Peas
Tom Yum Kung
Goat Brain Flower Power
Eggplant Cookie
Chilly Bon Bon
Idly Sambhar
Banana Chicken Liver
Fish Granola
Gin Tonic Cucumber Uni
Chutoro Sushi
Foie Gras Yuzu Carrot
Green Vegetable Matcha
Pork Vindaloo
Scallop Uncooked Curry
Sheek Kebab Mango Chutney
Thai Green Curry
Seabass Bengali Mustard
Charcoal Lotus Stem
Lobster Dosa
Beetroot Rose
Milk Cake Riesling Muscat
Lemon Cheese Cake
Mango Saffron Ghewar

My Favourite Dishes:

• Pink Elder Flower Watermelon
• Yoguri Explosion
• Chilly Bon Bon
• Pork Vindaloo
• Seabass Bengali Mustard
• Lobster Dosa

Round 1

• Pink Elder Flower Watermelon
• Yoguri Explosion
• Lick It Up Mushroom Peas
• Tom Yum Kung

Round 2

• Goat Brain Flower Power
• Eggplant Cookie
• Chilly Bon Bon
• Idly Sambhar

Round 3

• Banana Chicken Liver
• Fish Granola
• Gin Tonic Cucumber Uni
• Chutoro Sushi

Round 4

• Foie Gras Yuzu Carrot
• Green Vegetable Matcha
• Pork Vindaloo
• Scallop Uncooked Curry
• Sheek Kebab Mango Chutney

Round 5

• Thai Green Curry
• Seabass Bengali Mustard
• Charcoal Lotus Stem
• Lobster Dosa

Round 6

• Beetroot Rose
• Milk Cake Riesling Muscat
• Lemon Cheese Cake
• Mango Saffron Ghewar

Birthday Cake??

And something special for the Guest of Honour.

The Wine

On a night like the one I had at Gaggan, there was no time to take detailed notes of the wines. I enjoyed all of them, nicely chosen by the Som. What I have just realised is that I tasted three new grape varietals, Tibouren, Lagrein and Petit Manseng, getting ever closer to the 100 varietal mark!

• Chartogne-Taillet Sainte Anne Brut, Champagne, France
• 2015 Pettenthal Riesling Trocken, Gunderloch, Germany
• Jauma A 1000 Fires Semillon Chenin, McLaren Vale, South Australia, Australia
• Saki (no idea, but it did pair well with the Sushi)
• 2015 Clos Cibonne Tibouren Côtes de Provence Rouge, Provence, France
• 2015 Cantina Tramin “Urban” Lagrein, Alto Adige AOC, Italy
• 2012 Chateau Jolys Cuvee Jean  Petit Manseng, Jurancon, France

Gaggan

This was my 5th or 6th visit to Gaggan and was one of the more memorable due to Gaggan himself being in the Lab for most of the night. The crew who do the bulk of the work in the Lab kitchen as usual did a great job, preparing the food and keeping the night rolling on. 24 or 25 courses is a bit of a marathon, but is worth it, the portion sizes are about right to ensure you can finish each course and not be feeling to full by the end (well I didn’t).

The quality of the food was, as usual excellent. The meal is an expedition each dish another stop on the itinerary, each time I visit there is something else to experience and I will keep returning every few months or so until Gaggan closes in 2019 or 2020. One of the great things about Gaggan is that you definitely get value for money dining there considering its status within the restaurant world.

Gaggan was awarded to 2 Michelin Stars on 06 Dec 2017 in Bangkok’s first Michelin Star Awards, only two restaurants received 2 Stars, none received 3 Stars. Gaggan is also rated by San Pellegrino as the number 1 restaurant in Asia number 7 globally in 2017.

Cheers!