Gaa

It overturned my superficial understanding of Indian cuisine. It is down-to-earth, novel and delicious. It is more cost-effective than similar restaurants. The juice pairing is also a plus. It is very friendly to non-drinkers and increases the fun of the meal. There are quite a few restaurants that do non-alcoholic pairing. And each dish has a corresponding chef to explain. The sincerity is the most touching. However, the quality declined slightly after the main course. It was a bit anticlimactic. Anyway, it is still worth going overall.

Gaa is located at 68/4 Soi Langsuan, Ploenchit Road Lumpini | Phathumwan, Bangkok 10330, Thailand This dinner was amazing. From the appetizers to the end, it was great. Restaurant manager Garima and her staff provided delicious food and made cooking fun. After the meal, Garima invited us to take a photo with her team. Thank you.

The first stop in Bangkok is Gaa. The chef is Indian female chef Garima Arora, who was originally the deputy chef of Gaggan. She used to be the kitchen supervisor in the world's No. 1 Copenhagen noma, so there are some Nordic creative elements in the dishes. There are 10 Courses and 14 Courses to choose from. Savoury Betal Leaf I don't know how to start with a whole branch. In fact, it is just two leaves on the branch. I didn't expect it to be dehydrated betel leaves. Corn The small corn shoots are roasted with the skin, which can be easily peeled by yourself. The salty taste is added with the sweetness of corn, and the stimulation of chili powder is very rich. The milk sauce is more fragrant. I can give full marks for this taste. Pork rib Can I say that this pork rib is delicious? The roasted pork ribs are just the right temperature, and you can easily cut out the fat and lean meat. This recipe is marinated with Piso. The miso sauce made from malted rice is paired with onions, pomegranates, etc., which makes the aroma of meat and the flavor of the seasonings combine to make it so delicious that you will be speechless.

I booked gaggan two months in advance but failed to get a reservation. My friend recommended the sister restaurant gaa. I feel that every dish uses very common local ingredients, but the taste is amazing. The chef tells the guests about her restaurant and her food from a female perspective. The theme of the restaurant is ecletic, absorbing the strengths of various restaurants and creating its own style. I have a feeling that it will be in the top 50 restaurants in Asia next year. It is not the top imported ingredients that can make good dishes. On the contrary, local ingredients plus creation will produce infinite changes.

I heard that this restaurant is super special. You need to indicate what you don't eat when you make a reservation. The rest are the chef's own creative dishes. The menu is not a la carte, but a set of meals decided by the chef at the time. I heard that there are also vegetarian dishes. I felt a little regretful when I heard it, but I thought I would give it a try after I ordered it. The result was a super surprise. The dining process took about two hours. They served one dish after another. The way each dish was introduced surprised me. I couldn't be sure how it would taste after seeing the dishes, but they were delicious. Each service staff was very friendly, energetic and enthusiastic. They would happily introduce each dish to you. The dining process was very pleasant, with the style and standards of Michelin.

The whole meal started with a pink guava and roselle cold soup, full of pulp, soaked in a leaf, the other half of the leaf wrapped in cocoa powder, and a homemade fermented mulberry in the soup, between sour and salty, quickly opened the taste buds. Then there were three duck appetizers, savoury betel leaf, placed between a dry branch and served on the table, duck tongue and round cakes filled with duck meat were placed under the shadow of the tree. The dim light penetrated the branches, and mottled shadows were cast on the table Beef taco with fermented chickpea water meringue Frozen chicken liver paste with longan, the frozen slightly spicy chicken liver paste was sliced ​​and placed on toast crisps with longan meat, paired with a gray ceramic plate. The plating was like a minimalist building, full of structure. The chicken liver paste was cool and smooth, with a hint of spiciness, not greasy at all, the longan was slightly sweet, paired with the crispy toast, and the taste was rich. corn, six small corns on a plate, like a sword out of its sheath, the corn skin is removed, it is tender and juicy roasted corn. The corn itself is full of flavor, full of lemon, butter, smoked spicy flavor, and paired with sauce, it is very delicious. Crayfish is served with Indian handmade flatbread. The waiter said this is the most popular dish when serving. The whole headless crayfish meat is lying on the crispy flatbread with garlic mayonnaise, and a few grapefruit grains are decorated so delicately. The shrimp head is served separately on a plate, and it is eaten with a small spoon, full of the taste of the sea. Crab meat is soaked in pomegranate juice and paired with lightly fried and slightly spicy green onions Thai local caviar is placed on salt koji fermented bread, with a little banana juice. The rich salty and fresh taste of caviar is interspersed with a hint of sweetness. Quail is eaten in two ways, one is the pan-fried quail leg wrapped in a layer of crispy rice, and the other is the front breast meat, paired with green peppers and pickled cucumbers. One is crispy and the other is rich, and the flavors are different. Pork ribs, three different colors of side dishes are placed on the pork rib in sections. The pork itself is delicious and juicy, and the side dishes are very tasty. Unripe jackfruit is cooked with raw sugar, and six pickles of different colors are placed around a few corianders in the middle. The pickles include various radishes, mangoes, cucumbers, etc. Burnt coconut flavored ice cream with pork floss. It was the first time I encountered this combination, and it felt particularly interesting. The strong smoky flavor, paired with the salty taste of the floss, is an unfamiliar taste, but after eating a few more bites, it tastes particularly delicious. Finally, betel leaf is served again, echoing the beginning and the end, like an article with an excellent ending. Gaa's presentation seems complicated, such as dry branches, three-color pork, etc., but it is actually very simple. Each dish highlights the ingredients, or even the ingredients are laid out in a straightforward manner, but the shape is exquisite. Just like the shape, each dish can clearly taste the flavor of the various ingredients, but at the same time, the ingredients and flavors are like a symphony, blending very harmoniously. It sounds simple, and it seems simple, but after eating a lot of modern cusine, I found that behind this kind of harmonious fusion of different flavors, there is often great skill.

After booking Gaggan at the end of 2018, I was very excited. After calming down a bit, I found that the dining time was Tuesday, so I decided to stay for a few more days and try other restaurants in Bangkok. I first set my sights on Gaa. One reason was that it was just opposite Gaggan and I could go there to check out the route first. The other reason was that its chef was a lady, and ladies must support ladies! I booked a seat for 7pm two months in advance, and then got lost. Fortunately, I set off early and arrived before the agreed time. That night, there were four diners including me who came alone, occupying the four corners of the restaurant. Whenever the gentleman dining alone opposite me raised his glass, I would raise my glass unconsciously, as if there were not two tables between us. The dishes were very Indian in flavor. It was the first time for me to see dishes made of leaves (I was not well-informed). Most of the tableware was served by hands. The second to last dessert was served by the chef himself, and he gently described his feelings for his hometown, which instantly made me feel homesick...