Chef Gaggan Anand was the first Indian and second Asian to study molecular gastronomy in Catalonia with Ferran Adria at El Bulli. “This is the first restaurant in the world to serve this style of cooking,” says Gaggan, “it’s not just Indian… it’s a totally new style of cooking.”
His temple of gastronomy is located in a 70-year-old house off Langsuan in Bangkok”s shopping district. The most popular seat is at the Chef’s Table for ten, to get that book at least two weeks ahead and you may be lucky. From here at the flick of a switch the smoked windows clears with a unique view into the laboratory and the kitchen.
The three tasting menus are inspired by seasonal ingredients, fresh produce, amazing diversity of India’s regional cuisine and his childhood street food memories. It is a culinary journey of 10 exquisitely plated dishes that create an intense yet perfectly balanced taste explosions in the mouth. His obsessive commitment to culinary perfection has Asia’s 50 Best Restaurants 2015 rating this restaurant at no 1.