The story
A meal at Gaggan Anand’s new Bangkok outpost is less a dinner and more a “theatrical, 25-course tasting menu experience” — one that, according to creator Cosa mangiamo oggi?, delivers “explosive flavors, loud music, and the chef’s charismatic storytelling.” The result is “totally unsettling but absolutely worth-it.” Tucked into Sukhumvit 31, the restaurant leans into a lively, intimate, counter-seating setup with an open kitchen, earning a 4.5-star rating for its fusion of Indian and global techniques.
The tasting menu reads like a greatest-hits reel: Tomato Yam Pappadoms, Hummus Ravioli, Duck from Nose to Tail, and a show-stopping Kyoho Grape Pie among 25 precise courses. The kitchen also sends out theatrical surprises — an Ice Block with Roasted Tomato and Celery Ice Cream, or a Rainbow LGBT Plate — that keep the room buzzy and the palate constantly off-balance. This is fine dining that never takes itself too seriously, but executes with lethal accuracy.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 21 dish mentions say about the food
Reviewers rave about the playful, boundary-pushing "Taco," calling it a must-try explosion of flavor. The overall vibe is electric and inventive, a wild ride through modern Indian cuisine that feels both chaotic and masterful.
“This is a taco, but it's not a taco, it's not Mexican, but the way you eat it is a taco. I taste pork flavour, very good.”
What creators say
1 creator has covered Gaggan Anand. Most active: Cosa mangiamo oggi?
Gaggan Anand's new Bangkok restaurant is a theatrical, 25-course tasting menu experience with explosive flavors, loud music, and the chef's charismatic storytelling, making it a totally unsettling but absolutely worth-it dinner.
Dishes mentioned
Tom Yam Pappadoms
This is Gaggan Anand's version of tom yam. It tastes exactly like the tom yam we had at Jay Fay's. The pappadoms are rice crispies, like shrimp crackers, and the flavor is super authentic.
Solero
This is Gaggan's version of the Solero ice cream. It's like Algida's, but with ethical foie gras, unforced-fed foie gras, and buckwheat. It's crunchy, super lemony, and the contrast between the buttery part underneath and the acidic top is a bomb.
- Hummus
Thai Rats
This is supposed to be 'Thai rats from the streets, the rat brain'. It has a slightly cheesy consistency, but it's not cheese. It's very good, with a truffle aftertaste.
Below the Ground / Above the Ground
This is a very conceptual dish. 'Below the ground' is dry, dark, with freeze-dried potatoes, edible soil, and everything inside is edible. 'Above the ground' is fresh, with green peas, mint meringue, a shell made of green peas, and ice cream on top. The contrast perfectly conveys the sensation of eating something underground versus above ground.
