Food Porn Friday | Gaggan | Bangkok

Friday, January 29, 2016


TGIF hunnies! 
 Since it’s the first Food Porn Friday of 2016, I really wanted to make it quite exceptional with a special Thailand Edition post! It’s back to Bangkok we go with Gaggan, chef Gaggan Anand’s namesake Michelin star-rated fine dining establishment featuring progressive Indian fare set in a former 19th century colonial townhouse.




What you get is modern, molecular dishes served up on a blank white canvas, the perfect contrast to create vibrant cuisine heralded by Restaurant Magazine as the 10th BEST of the World’s 50 Best Restaurants in 2015.


Indian cuisine is easily my top 3 faves (right behind Vietnamese and sushi)...
Are you just as anxious as I to dive right in??!!

Here’s what’s on the menu today!

Rose- Shikanji (Indian Lemonade)
Brought out as a shot in ice-chilled test tubes, love that the start of the meal signals a toast for our group! It's as if they knew we were coming...Cheers!

Yogurt Explosion | Edible Plastic Spiced Nuts | Chocolate Chilly Bomb
A trio of starters meant to mimic bite-sized hors d'oeuvres to warm up one's appetite...
The yogurt explosion was my fave of the bunch, oozing creamy goodness in one special bite...totally out of this world!

Bengali Mustard and Noori Pakoda

Birds Nest 
Tasted like pik nik french fries with hot sauce

Papadam and Tomato Chutney
Tastes like it looks, rice cake with ketchup...eh pass!

Keema (Lamb) Samosa
Might not look like the most inventive dish on the menu but so tasty who cares?!!
Word in the kitchen is that they vacuum-fry these crispies and it takes 6 hours to make just 45 of these guys!
One crunchy bite and you'll be jonesing for more...

Dhokla
Air-filled sponge cake with coriander chutney foam

Brain Damage
One of my absolute favorites, like an Indian foie gras macaron with the lightest, most delicate puff you'll ever sink your teeth into. Dissolves immediately when it hits your tongue and leaves a creamy paste for the perfect aftertaste.

Fukuoka Surprise
A Japanese-inspired dish, so beautiful and delicate with a chewy gummy-like melon enveloping white asparagus topped with seaweed and sea grapes...
Just like heaven would taste...

Crab and Flowers

Magic Mushroom
Truffle, forest mushrooms in the shape of a log, edible soil and the garden.
A little strange, but hey, it's edible! The whole dang garden including the dirt! lol

Charcoal
Be surprised! They won't tell you what it is until the entire table has finished the course... Anyone care to guess??

Chennai Kings
Scallop in spicy roast pepper masala “Sukka Style”

Pig and Pickle
72 hours prepared Iberian pork loin, in sweet and sour Punjabi pickled mix

Daab Chingri
A recipe that’s a result of #CNN Food #Culinary Journeys where ‘Daab’ means coconut ‘Chingri’ means prawns
Who Killed the Goat?
Free range lamb chops sous-vide, grilled and finished with almond saffron oil
Totally reminds me of a recent episode of Top Chef where they had to draw inspiration from a Stephen King horror novel

I want my curry!!!
Triple threat traditional servings of Chicken Tikka Masala, Mom’s home style mutton bhunna, and South Indian fish curry served with fresh made naan.

Finally, we've made it to the desserts!!!

Gajar Halwa
Black Carrot ice cream, crispy carrot flower, cardamom oil

In Season
Mahachanok mangoes, coconut LN2 semi-sphere
One swift crack of the spoon and behold! The most beautiful melt-in-yo-mouth bowl of frozen ambrosia everrrr.

Magnum
Inspired by the famous frozen ice cream

Assorted Candies
Pan Chocolate, Rose Jelly, Mouth freshener, Yuzu, Tamarind

Total per person: Just under $80 USD before alcohol, tax, and gratuity…
A friggin steal! Something similar to this spread would easily triple that amount in the States. Trust, le hubs and I have experienced Michelin star dining for half the course load and 4x’s the cost.


We had a large group of over 20 guests and occupied the entire 2nd story private dining room. The perfect spot to amp up the party since my peeps have no clue what it means to keep quiet! Lol We definitely received the VIP treatment from beginning to end, personal beverage service from the head bartender himself and even the Chef made a cameo to introduce the dishes and explain some of the concepts along the way. 


I swear, the artist in me LOVES hearing these stories of research and development, all the better to understand the masterpiece you see before you. But not everyone’s into the spiel, so before you go, make sure it’s with like-minded foodies who appreciate the creativity as much as you will.

Gaggan
68/1 Soi Langsuan
Ploenchit Road | Lumpini | Bangkok | 10330
(662) 652-1700
info@eatatgaggan.com


After dinner party tiiiiime!!!
Celebrating my pre-bachelorette bash at Levels Nightclub with BOL babes

Happy Friday my loves!
Hope everyone celebrates a splendid weekend!
  

Be sure to come back next week as we start Wedding Wednesdays and a sneak peek into how our home renovation’s holding up!

Bon Appétit mes amis!

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3 comments

  1. I love your blog!
    Do you want to support each other's blog by following each other?:) Please let me know if you do so I can follow you right back x

    xoxo, Maii

    http://ohiamiht.blogspot.com.au/

    ReplyDelete
  2. Loved the photo with the tuktuk!

    http://beautyfollower.blogspot.gr/

    ReplyDelete
  3. I've actually had the chance to taste several dishes from Gaggan before as he came to singapore a few years ago and me and my class at the time were helping out at the World Gourmet Submit...not the awards ceremony but when the participants were exhibiting their dishes for people to try. I have to agree that several of the dishes although technically advanced, don't taste very impressive but many of the textures and combinations of flavors are very tantalizing, creative and enjoyable.

    ReplyDelete

Give it to me...gimme that funk, that sweet, that gushy stuff

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