Our table for the evening was upstairs by a window, which is located in a cute little house down an alley.
As noticed the previous night at nahm, wine in Bangkok is comparatively very expensive. Leslie began with a glass of bubbles whilst I had a belgian beer, before we both partook in a beer created in part by Gaggan’s former boss Ferran Adria, called Inedit
whilst we settled in, this refreshing dish arrived, complete with cucumber ‘caviar’ pearls. Unfortunately being in the wooden box we couldn’t enjoy the portion that melted!
– visually and texturally like an egg. Leslie sensed a strong cumin flavour.
– a clever little dish of edible rice paper containing a mouthful of nuts.
the silver foil was a fun presentation, but iI can’t say I understand the use of metallic foil in foods!
The chocolate sphere contained a tasty spice liquid.
– the gel on front was very clever. This is meant as a compliment – it regarded me of a McDonald’s cruncy french fry with an indian ketchup/chutney. yummo!
– this was a good trick of the mind – looking like a pat of butter but tasting very differently. It was dry rather than wet, and reminded me of a wasabi pea.
– a yummy little lamb burger – definitely could have had a couple more of these!
The tomato was slightly overpowering, and I can’t say i’m on board with this brioche burger thing.
hot souffle of 4 cheese (blue, cheddar, goats & mascarpone) and crispy rice cereals, green chilly oil and tomato gel.
apologies but this one got devoured before I remembered to talk a photo. Leslie loved the dish – reminding her of tomato soup and a grilled cheese sandwich!
foiegras mousse, onion water baguette, onion chutney and hazelnut candy
summer vegetables – asparagus, morels, mushrooms, artichokes with 62C egg yolk and truffle chili air
– one of my favourite dishes of the night, the richness of the truffle with the egg yolk was a perfect combo
Golgappa: herb injection, served with a cracker and cumin potato and yogurt
– this dish reminded Leslie of breakfast at the Oberoi in Mumbai trying the different Indian specialities
Norwegian diver scallops, coriander herb oil gel, young coconut curry
Be surprised!! We wont tell you what it is
Spoiler alert – click here
– probably more a gimmick than an amazing tasting dish
Joselito Iberian pork belly stir-fried with vinadaloo curry and sweet potato
Fresh water prawns grilled in tandoor with a curry leaf infusion and mango chutney
Slow cooked Country Thai native chicken in a spiced Chettinad style curry served with rice idiyappam (rice noodles South Indian style) or steamed rice
White asparagus, Yuzu chutney, chilli mizo curry, false green peas, Sesame miso chips
Free-range lamb chops sous-vide, grilled and finished with almond saffron oil
Coldwater Atlantic lobster cooked in chameen style malabari coconut curry served with rice idiyappam (rice noodles South Indian style) or steamed rice
– the presentation of this dish reminded me very much of our meal at Robouchon
Matcha tea-cake, mascarpone cream, vanilla salt, and fresh wasabi
In a iced sorbet distillate with saffron and cardamom
Firni-Jasmine rice ice-cream, pistachio crisps, Rose room-freshener
Inspired from the famous ice cream we create our fantasy with chocolate
-pop rocks on the outside of the magnum added a textural element to a fancy ice cream
And a final piece of theatre for the evening. Rosewater flavoured dry ice with the petit fours.
The tables were a little close together and the seats could’ve been a little more comfy (given we were there for 4+ hours), however the food was imaginative, innovative, and something we wouldn’t be able to replicate at home – in my mind, one of the top reasons to visit a fine dining establishment.
Whilst i would feel hesitant recommending nahm, I would recommend gaggan for a fancy meal in Bangkok readily!