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Bangkok restaurant REVIEW:
Gaa

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The shop-house opposite Gaggan restaurant where chef Gaggan Anand told us he would open a curry house is now Gaa, a bright yellow and pink-painted restaurant that looks to take local ingredients to the next level. 

This is the brainchild of Gaggan’s ex-sous chef, Garima Arora, who only serves tasting menus (B1,800 for eight courses/B2,400 for 12 courses), where she and her big team showcase delicate food made from scratch.

Modern techniques meet traditional cooking methods in a sandwich of translucent dehydrated cabbage with roasted bell pepper paste. Simpler-looking items pack no less flavor, like the grilled seasoned baby corn husks with corn milk dip and grilled pork ribs, which are marinated with housemade split-pea miso and served topped with chopped shallots, spring onion and pomegranate.

Of course, there are some Thai and Indian influences, too, like the poached grouper, wrapped taco-style with caramelized milk skin and kanom la (Southern Thai crepe floss dessert).

Don’t underestimate the actual desserts here, either. The turmeric soft serve in a sesame cone topped with safflower is a treat so delicious it deserves its own stall out front. We also love how the meal finishes with a plate of four chocolate-coated items inspired by Indian desserts, including laddu (a mixture of roasted flour, spices and chili), rice bran cream, sweet tamarind and betel leaf (reminiscent of the Indian betel-leaf refreshment wrap “paan”).

On top of wine and other alcohol, the restaurant also highlights juice-pairing packages, which include freshly-pressed juices and house-made kombucha.

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Gaa, 68/4 Soi Lang Suan, Bangkok, Thailand

Nearest Train:

BTS Ratchadamri

Open Since:

March, 2017
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Gaa

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