Opened earlier this year at the renovated Gaysorn Amarin, Gaggan at Louis Vuitton became the first LV collaboration restaurant in Southeast Asia. Those who missed out on their first menu can enjoy their autumnal selection which includes an 11-course lunch (B6,000) and a 17-course dinner (B8,000) with a wine pairing available. 

 

 

For the first time since its launch, the team has introduced a new menu that will last until November. The autumn line up maintains a good amount of its original structure and signatures but swaps out the ingredients for seasonal alternatives. 

 

BK will take you through some of the highlights in the extensive dinner spread. 

 

 

Let’s start with a classic Gaggan favorite, the “Lick it Up.” This signature dish presents vibrant minimalistic LV monograms against a stark white plate. 

 

To create this, the restaurant takes three types of potatoes and mashes them into a fine puree. Then they season it with some chili and yuzu. The dish familiarizes your palate with the sweet, sour, spicy, and salty notes to come later on. As the name suggests, simply lick the contents off the plate, no silverware needed.

 

 

The Secret Garden is another refreshing appetizer with a meringue celery base and a delicate dollop consisting of apple, celery, and truffle gel on top. You can also taste the “dirt” crumbs surrounding the centerpiece, which is made of cookies and buckwheat.

 

One recognizable dish is the world map, served in a three-tier globe plate. It aligns Louis Vuitton’s wanderlust spirit (afterall, the brand first rose to prominence for its trunks) and chef Gaggan’s culinary journey.

 

 

The three global bites begin with a take on the classic Belgian waffles filled with foie gras, the Eurojapanese monogram tartlet stuffed with akami tuna (the lean part of the meat) and jambon. Finally, it pays homage to Thailand with a Tom Yum flavored rice paper featuring dancing prawns and candied pomelo. This one is reminiscent of the coconut flavored sticky rice with prawn.

 

Around the halfway point of the meal, you’ll be greeted with the fish paturi. The team torches a sheet of cedar wood so you’ll get that extra aroma before opening up the banana leaf encasing the fresh sea bass marinated in yellow turmeric, Thai spice, and bengali mustard oil which mimics a flavor similar to wasabi. 

 

 

Celebrating hunting season, the new autumnal signature dish showcases tender barbequed quail breast soaked in chettinad spice. It is balanced with kyoho grapes, a mini kebab, and a sauce which reminds us of teriyaki that’s made from quail and foie gras. 

 

For dessert, the restaurant tapped the esteemed pastry chef Dej Kewkacha—owner of Kyo Roll En and Kyo Bar—for the creation of Beneath the Monogram. This is a take on the traditional bua loy nam king or rice dumplings in ginger syrup. The dish works in the gelatinous mochi-like bua loy texture with a scoop of sesame ice cream infused with chili oil. 

 

 

A reprisal of the dessert menu is the Saison. Crack the meringue on top to get to the seasonal lychee imported from Chiang Mai. It’s cut with some raspberry sauce and fragrant with mon rose.  

 

The new autumn menu is sure to be a treat for your Gaggan fans, but stay tuned because the team has hinted at some festive additions to come at the end of the year.