Subverted the shallow understanding of Indian cuisine, grounded but novel and delicious. The combination of juice pairing is also very good. It is very friendly to non-drinkers. It also increases the fun of the meal. There are quite few restaurants and each dish has a corresponding chef to explain. Sincerity is the most moving, but the level has dropped slightly after the main course. It&rsquo;s a bit of a tiger&rsquo;s head. Anyway, the whole is still very worth a visit.

Trip Gourmet Awards 2023

supanniga eating room I think the best one. His coconut scent is very good. The mushroom is delicious. It is recommended to eat the first meal. When there is a high standard in the heart, you will not be fascinated by the general Dongyin Gong.

Trip Gourmet Awards

#8 of Local Restaurants in Bangkok

The head dish is a delightful lotus mist slice with wild almond powder, and river shrimp from southern Thailand with coconut and lime leaves, so that the taste buds can be comforted in the freshest way. The crab meat is mixed with avocado, green peppers, and then paired with lime-specific fragrance, the chef cleverly made a &quot;white&quot; treatment on the plate, and the softness of the crab meat mixed with bitter aromas, so that the relaxing nerves are instantly lifted. Wild salmon are surrounded by baked tomato skins, curry sauce soup and bone marrow juice. Top-class Osaiga caviar is paired with a little braised rice in coconut milk and chili leaves, smoked duck breast and mulberry, and celery chili, which gives the taste shock to the top.

#19 of Fine Dining  in Bangkok

There are not many floors in the hotel, but the Thong Lo area is already high. The rooftop restaurant starts from the 41st floor and steps out of the elevator. The Top Shop in the Thong Lo area has a panoramic view. The restaurant eats simple dishes with Fusion ingredients, including barbecue ... Most seats are next to the floor-to-ceiling glass windows. Intimately provide guests with the most beautiful rooftop view, the environment is good ...

#3 of Bars in Bangkok

The mangoes here are freshly cut and fresh, delicate taste, sweet taste, no fiber plugged teeth. Provide white glutinous rice, purple glutinous rice and curry paste glutinous rice, the taste is hard but chewy. Add the right coconut milk, sweet and not greasy.

#4 of Light Bites in Bangkok

🇹🇭 Thailand/Bangkok 📍Patara Fine Thai Cuisine A large Thai cuisine hidden in the city, the independent courtyard environment is quiet, people can enjoy the food quietly. ​ Such exquisite Thai cuisine is still relatively rare in the local area, which is a bit interesting.

Broccoli Revolution is a very famous vegetarian restaurant. Every cup of freshly squeezed juice sold in the store will have 9 baht for charity. Ordered SuperBowl, fortunately ordered coffee, all, not used to drinking. But the environment is quite comfortable.

颠覆了浅薄的我对印度料理的认知 接地气却新颖好吃 比同类型餐厅性价比高  juice pairing的搭配也很加分 对不喝酒人士很友好 相应也增加了餐的趣味 做non-alcoholic pairing的餐厅还挺少  并且每道菜都有对应chef出来讲解 真诚最动人 但主菜之后水平略有下滑 有点虎头蛇尾了 anyway整体还是非常值得一去

Gaa位于68/4 Soi Langsuan, Ploenchit Road Lumpini&nbsp;|&nbsp;Phathumwan,&nbsp;Bangkok 10330,&nbsp;Thailand这次晚餐太棒了。从餐前点心到结束，都很不错。餐厅经理加里玛和她的员工提供了美食，还有烹饪乐趣。吃完之后，加里玛邀请我们与她的团队合影留念。谢谢你们。

Gaa is located in 68/4 Soi Langsuan, Ploenchit Road Lumpini | Phathumwan, Bangkok 10330, Thailand This dinner was great. From the pre-dinner snack to the end, it was very good. Restaurant manager Garima and her staff provided food and cooking fun. After eating, Garima invited us to take a photo with her team. Thank you.

曼谷第一站是Gaa，主厨是印度女主厨 Garima Arora ，原是Gaggan副厨，之前曾经在世界第一的哥本哈根noma里担任过厨房主管，所以菜品里有一些北欧的创意元素在里面。菜品总共有10 Courses和14 Courses可以选择Savoury Betal Leaf 一整个树枝上来不知道如何下手，其实就是树枝上面的两片叶子，没有想到是脱水处理后的槟榔叶Corn小玉米笋连皮一起烤制，可以自行轻松剥开，味道咸香里加入了玉米的鲜甜，还有辣椒粉的刺激非常丰富，搭配的奶酱香味更加浓郁，这个口感我可以给上满分Pork rib我能说这个猪肋排好吃到爆吗，烤的猪肋排火候刚刚好，能轻松切出肥瘦相间的肉肉，这个配方是用Piso腌制。用麴米做成的味增调制的佐料配以洋葱石榴等，让肉味的香气综合佐料的味道，靠好吃到词穷

The first stop in Bangkok is Gaa, the chef is the Indian female chef, formerly the Gaggan deputy chef, and previously served as the kitchen supervisor in the world&#39;s first Copenhagen noma, so there are some Nordic creative elements in the dishes. The dishes have a total of 10 Courses and 14 Courses to choose Savoury Betal Leaf A whole branch does not know how to start, in fact, it is the two leaves on the branch, did not expect to betel nut leaves Corn small corn even the skin after dehydration, you can easily peel it off by yourself, The taste of salty aroma is added to the fresh sweetness of corn, and the stimulation of chili powder is very rich, and the milk sauce is more rich in flavor. This taste can give full marks to Pork rib. Can I say that this pork rib is delicious to burst? The roast pork rib is just right. The recipe is made from Piso. The flavor-added condiments made with quinoa are mixed with onion pomegranates, etc., so that the flavor of the meat is combined with the flavor of the condiments.

前段时候回到曼谷只能用&ldquo;米其林畅享&rdquo;形容无论平民接地气的米其林推荐或米其林餐厅还真没错过毕竟真的比国内实在多了亚洲第一名的餐厅都出自曼谷而亚洲排名第一的是Gaggan值得一提的是GAA主厨拿下了亚洲最佳女主厨GAA也荣获米其林一星是亚洲第十六名餐厅特色：GAA做的是印度菜的融合菜，比国内同等水平的服务细节、菜单创新设计真的是难以匹敌，可以说曼谷米其林餐厅的标准真的非常高。GAA融合了东南亚元素，充满了女孩子的细腻与巧思。除了有趣也兼顾颜值，前菜几乎每一道都让人忍不住想起来鼓掌的艺术品👍环境：位于通罗53巷，也可以从55巷路到Thonglo 1巷从巷子里逛过来一栋超过60年的别墅里，外部依然会用钢筋龙骨和大面积的采光玻璃窗增加辨识度和室内的采光，具有泰国特色。闺蜜两人难得小聚，回到曼谷两人手挽手一起度过美好的晚餐。相聚的时光特别短，下一趟回到曼谷不知是明年几月了。🏠Gaa46/1 Sukhumvit 53, Klong Tan Nuea, Wattana, 10110

In the previous period, when I returned to Bangkok, I could only use &quot;Michelin Enjoy&quot; to describe whether the Michelin recommendation or Michelin restaurant is grounded by civilians. After all, it is really more than domestic. The first restaurant in Asia is from Bangkok and the first in Asia is Gaggan. It is worth mentioning that GAA The chef won the best female chef in Asia, GAA also won a Michelin star, which is the 16th restaurant in Asia: GAA is a blend of Indian cuisine, which is really difficult to match the service details and innovative menu design of the same level in China. It can be said that the standard of the Michelin restaurant in Bangkok is really high. GAA combines Southeast Asian elements and is full of girls&#39; delicate and ingenious. In addition to being interesting and taking into account the value of appearance, almost every artwork that makes people can&#39;t help but think of the applause environment: Located in Tongluo 53 Lane, you can also stroll from Lane 55 to Thonglo 1 Lane from the alley to a villa for more than 60 years. The exterior will still be reclaimed with steel keel and large-scale lighting glass windows to increase recognition and indoor lighting, with Thai characteristics. The girlfriends rarely gather together and return to Bangkok for a wonderful dinner together hand in hand. The time of gathering is very short, and the next trip back to Bangkok is not known how many months will be next year. 🏠Gaa46/1 Sukhumvit 53, Klong Tan Nuea, Wattana, 10110

听说这家超级特别，订位时要注明不吃什么。其他的就是主厨自己发挥的创意料理，菜单不是单点，而是主厨决定当时的一套餐食，听说也有全素的料理。我当时听到还有点后悔，但订了就想说试试吧，结果就是超级惊喜。这个用餐的过程大约是两个多小时，他们会一道一道慢慢的上，每样菜介绍的方式都让我感到很惊喜，看到菜也不能确定吃起来的味道，但就是很好吃。服务人员每个都特别亲切有活力跟热忱，会很开心的跟你介绍每样菜，用餐过程很愉悦，具有米其林的风格和水准。

I heard that this is super special, and you have to indicate what you don&#39;t eat when you book. The other is the creative cuisine of the chef himself. The menu is not a la carte, but the chef decides to have a set of meals at the time. I heard that there are also vegetarian dishes. I heard that I still regretted it, but I wanted to try it when I booked it, and the result was a super surprise. The process of this meal is about two hours, they will slowly go up together, each dish introduced the way I am very surprised, see the dish can not be sure the taste of the taste, but it is delicious. Each of the service staff is very kind, energetic and enthusiastic, and will be very happy to introduce you to each dish. The dining process is very pleasant, with Michelin style and standard.

提前两个月订gaggan没有预定到 朋友推荐姊妹店gaa 感觉每一道菜都用的当地很普通的食材 但做出了惊艳的口感 主厨以一个女性视角来给客人讲述自己的餐厅 自己的食物 餐厅主题是ecletic吸收各家所长 创造自己的风格 预感明年必进亚洲50佳餐厅 并不是进口的顶级的食材才能做好菜 反之 本土食材加上creation 将产生无限的变化

Booked gaggan two months in advance and did not book to recommend a sister store gaa. I feel that every dish is used in a local very ordinary ingredients, but I made a stunning taste. The chef told the guests about his restaurant from a female perspective. The theme of his restaurant is ecletic absorption. The director creates his own style. The foreboding will enter the 50 best restaurants in Asia next year. It is not the top imported ingredients to cook the dishes. On the contrary, local ingredients and creation will make unlimited changes.

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