REVIEW: Going gaga for Gaggan

Peer into the kitchen at his eponymous restaurant on Soi Langsuan and you’ll see chefs hunched over metal containers, whipping up clouds of vapor as they prepare desserts in liquid nitrogen; others prodding small, jelly-like shapes with thermometers before popping them into a colleague’s mouth for appraisal; and a distilling machine concocting a unique cocktail or two, such as a gin and tonic, without the tonic. It all looks very scientific, but this isn’t just science – this is culinary art.

Gaggan, a Calcutta native, studied molecular gastronomy at the world-famous El Bulli restaurant in Spain. Using the skills he picked up there, plus plenty of his own flair, he creates a progressive version of Indian cuisine which delights all of the senses. There simply isn’t another dining experience like it in Bangkok.

Gaggan’s menu is full of similar surprises. There’s The Goose is Not Cooked (850++ baht), which features organic Hungarian foie gras roasted, tourchon, and even as a powder; India meets Italy selections like Green Fish (375++ baht), featuring green chilli and coriander fettuccini with smoked salmon and cucumber raita; and exciting desserts such as The Big Mango (300++), which is made by dropping a balloon filled with mango mousse into liquid nitrogen.

68/1 Soi Langsuan

Tel: 02 652 1700 

email: info@eatatgaggan.com 

(Open 6pm – 11pm) Vegetarian food available.

Hot Choice: Blind Tasting Menu 

Gaggan’s Blind tasting Menu (starting at 1,600++ baht for 10 courses) is a must try. Changing every week, the menu presents several menu highlights plus new creations inspired by seasonal produce. The best place to enjoy the experience is at the chef’s table, which provides a view into the kitchen (book at least two weeks in advance to ensure you get your seats!).