After Chef Gaggan Anand snagged the top spot in the Asia’s 50 Best Restaurant Awards this past March, the eponymous restaurant shot to the top of my to-do list on a recent trip to Bangkok. I wasn’t really sure what to make of “progressive Indian” cuisine but it’s just as creative as it sounds. Having visited a few other molecular dining rooms in the past, I was expecting most of the dishes to be served up with a side of pretention. But from the moment you walk in to Gaggan’s white colonial building, you are treated like family. The sommelier is quick to offer you the perfect cocktail or glass of wine—don’t miss the smoking coconut lassi—and makes sure your glass stays half-full.
As for the food, Chef Anand applies lots of technological tricks to his cooking, which transforms some Indian staples into a feast for the eyes as well. Picture an “explosive” sphere of yoghurt, edible plastic bags full of nuts and spices, or lamb chops with smoked whisky. You can try a sampling with one of the tasting menus, which start from a very reasonable THB1,800 (US$53) and go up to THB4,000 (US$118). I say without hesitation that the 21 courses I ate at Gaggan were 21 of the best bites of my life.
68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok 10330, Thailand, (+66) 2652-1700, www.eatatgaggan.com.