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.

Trip.Gourmet 2024

supanniga eating room is the best place for me. It has a strong coconut flavor and the mushrooms are especially delicious. I suggest you go there for your first meal. If you have high standards in mind, you will not be confused by ordinary Tom Yum Goong.

No.10 of Local Restaurants in Bangkok

🇹🇭Thailand/Bangkok
📍Patara&nbsp;Fine&nbsp;Thai&nbsp;Cuisine
A Thai restaurant hidden in the city, with a quiet independent courtyard environment, where people can enjoy the food in peace. ​Such exquisite Thai cuisine is relatively rare in the local area, which is quite interesting.

Broccoli Revolution is a famous vegetarian restaurant. For every glass of freshly squeezed juice sold, 9 baht will be donated to charity. I ordered SuperBowl and luckily ordered coffee, but I couldn&#39;t get used to it. But the environment is quite comfortable.

A great Spanish restaurant, the food is authentic and delicious, the seafood rice is generous, all kinds of seafood are very fresh, the taste is super good, and it tastes super refreshing. The restaurant environment and service are very good

The quality of the food is very good, it is family flavor. The service is good. When busy, it may take an hour to serve. I think because the food is fresh and needs to be made now, not those prepared in advance.

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 at
68/4 Soi Langsuan, Ploenchit Road Lumpini&nbsp;|&nbsp;Phathumwan,&nbsp;Bangkok 10330,&nbsp;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.

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 Indian female chef Garima Arora, who was originally the deputy chef of Gaggan. She used to be the kitchen supervisor in the world&#39;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&#39;t know how to start with a whole branch. In fact, it is just two leaves on the branch. I didn&#39;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.

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.

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.

整餐以粉红色的番石榴洛神花冷汤开始，饱含果肉，浸泡一片树叶，树叶的另一半包裹着可可粉，汤里还搭配一颗自家发酵的桑葚，酸咸之间，迅速打开味蕾。之后是关于鸭子的三道前菜，savoury betel leaf，放置于一株干枯的树枝间端上桌，树影下摆放鸭舌和充满鸭肉的圆饼。幽暗的灯光穿透树枝，斑驳的影子打在餐桌上牛肉taco搭配发酵的鹰嘴豆水蛋白霜冰冻鸡肝酱搭配龙眼，冰冻微辣的鸡肝酱削成薄片，和龙眼肉一起放置于toast脆片上，搭配灰色的陶瓷盘。摆盘像一个极简的建筑，充满了结构性。鸡肝酱冰爽滑顺，带着一丝微辣，丝毫不腻，龙眼丝丝香甜，配toast的香脆，口感丰富。corn，一盘上来六个小玉米，像拔剑出鞘一样，退去玉米的外皮，是鲜嫩多汁的烤玉米。玉米本身滋味十足，充满了柠檬、黄油、烟熏的微辣味道，再搭配酱汁，非常美味。小龙虾搭配印度手工薄饼，服务员上菜时说这是最受欢迎的一道菜。整支去头小龙虾肉趴在抹了蒜泥蛋黄酱的脆薄饼上，几粒柚子粒装点好不精致，虾头的部分单独另装一盘，拿小勺舀着吃，满满大海的味道。蟹肉浸泡在石榴汁中，搭配轻炸后微辣的青葱泰国当地的鱼子酱放在鹽麴发酵的面包上，加一点点香蕉汁。鱼子酱浓郁的咸鲜口感穿插着一丝香甜。鹌鹑两吃，一边是香煎鹌鹑腿外包一层脆米，一边是前胸肉，搭配绿辣椒和腌黄瓜。两者一个香脆一个浓郁，味道各不相同猪排，三种不同颜色的辅料分段铺在pork rib上，猪肉本身已经美味多汁，再配上辅料非常tasty未熟透的菠萝蜜和粗糖一起烹饪，六种腌菜颜色各异围绕中间几株香菜摆放。腌菜包括各式的萝卜、芒果、黄瓜等。烧焦椰子味冰淇淋搭配猪肉松，第一次遇到这个搭配，感觉分外有趣。烟熏的味道浓郁，搭配肉松的咸口，又是不熟悉的味道，但多吃几口后竟觉得分外的好吃。最后betel leaf再次上桌，首尾呼应，像一篇收尾极好的文章。Gaa的presentation看似复杂，比如干枯树枝，三色的猪肉等，实则极简。每一道菜都重点突出食材，甚至说是食材的平铺直叙，但造型精巧。同造型一样，每道菜都可以清晰地吃出各种不同食材自身的味道，但与此同时，几种食材和味道仿佛揍了一曲交响乐一般，融合的极为融洽。说起来简单，也看似简单，但吃多了各种modern cusine后，回头发现，这种各有其味又和谐融合的背后，往往饱含极大的功力。

The whole meal starts with a pink guava luoshen flower cold soup, full of pulp, soaking a leaf, the other half of the leaves wrapped in cocoa powder, the soup is also accompanied by a home-fermented mulberry, sour and salty, quickly open the taste buds. Then there are three pre-courses about ducks, savoury betel leaf, placed on a table between a dry branch, and placed duck tongues and round cakes filled with duck meat under the shadow of the tree. The dim light penetrated the branches, the mottled shadow hit the table beef taco with fermented chickpea hydroprotein frost frozen chicken liver sauce with longan, frozen slightly spicy chicken liver sauce cut into thin slices, and longan meat placed on the toast crisps, with a gray ceramic plate. The plate is like a minimalist building, full of structure. The chicken liver sauce is smooth and smooth, with a slight spicy, not greasy, longan silky sweet, crispy with toast, rich in taste. Corn, a plate of six small corn, like a sword out of the sheath, retreating the outer skin of the corn, is a fresh and juicy roasted corn. The corn itself is full of flavor, full of lemon, butter, smoked slightly spicy flavor, and then with the sauce, very delicious. Crayfish paired with Indian handmade pancakes, which the waiter said was the most popular dish. The whole crayfish meat is lying on the crispy pancakes with garlic mud mayonnaise, a few dumplings are not exquisitely decorated, the part of the shrimp head is separately set up a plate, take a small spoon to eat, full of the taste of the sea. The crab meat is soaked in pomegranate juice, with the lightly fried green onion Thai local caviar on the salt-fed bread, plus a little banana juice. The rich salty taste of caviar is interspersed with a sweetness. Eat two, one side is fried leg out of a layer of crispy rice, one side is front breast meat, with green peppers and pickled cucumber. The two are crispy and rich, with different flavors of pork chops. Three different colors of accessories are spread on the pork rib. The pork itself is delicious and juicy. It is cooked with the very tasty unripe jackfruit and coarse sugar. Six kinds of leeks are arranged around the middle of a few corianders. The leeks include all kinds of radishes, mangoes, cucumbers and so on. The charred coconut-flavored ice cream with pork pine, the first time I met this combination, I felt very interesting. The smoky taste is strong, with the salty mouth of the meat loose, and the taste is unfamiliar, but after eating a few more mouths, I feel very delicious. Finally, betel leaf came on the table again, echoing the first and last, like a great article at the end. Gaa&#39;s presentation seems complicated, such as dry branches, three-color pork, etc., but it is minimalist. Every dish focuses on the ingredients, even saying that it is a tiled version of the ingredients, but the shape is exquisite. Like the shape, each dish can clearly eat a variety of different ingredients themselves taste, but at the same time, several ingredients and tastes like a symphony, the integration is extremely harmonious. It is simple to say, but it seems simple, but after eating a variety of modern cusine, I found that behind this kind of flavor and harmonious integration, it often contains great power.

2018年底订到Gaggan后的，整个人都非常激动，等稍做冷静后，发现用餐时间是周二，于是决定多去几天，把曼谷其他的餐厅也品尝一下，首先就盯着上Gaa，一是因为她就在Gaggan的对面，可以先去探探线路，二是因为她的主厨是位女士，女士必须支持女士！提前2个月预定了晚上7点的座位，然后华丽丽的迷路了，但好在出发的早，成功赶在约定时间前到达，当晚加上我竟有四位独自前来的食客，占据了餐厅的四角，每当对面那位独自进餐的先生举起酒杯，我皆会不自觉的举杯，彷佛隔着我们的并不是两张餐桌。菜肴极具印度风味，树叶做的菜肴，我也是第一次见识（孤陋寡闻），餐具八成靠双手，倒数第二道甜品由主厨亲自端上来，并温柔的叙述着自己对家乡的情感，瞬间让我也有了想家的冲动&hellip;&hellip;

After booking Gaggan at the end of 2018, the whole person was very excited. After a little calm, I found that the meal time was Tuesday, so I decided to go for a few more days and taste other restaurants in Bangkok. First, I stared at Gaa, because she was opposite Gaggan, you can go to explore the line first. Second because her chef is a lady, and the lady must support the lady! I booked a seat at 7 pm 2 months in advance, and then lost my way gorgeously, but fortunately, I set off early and arrived before the agreed time. That night, I had four diners who came alone, occupying the four corners of the restaurant, whenever the gentleman who ate alone raised his wine glass, I would all raise my glass unconsciously, as if it were not two tables across us. The dishes are very Indian, the dishes made by leaves, I also saw for the first time (unremarkable), the tableware is 80% by hands, the penultimate dessert is personally brought up by the chef, and gentle narrative of my feelings for my hometown, instantly let me have the urge to think of home...

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🇹🇭 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.

Near the Sally Hotel, it was clearly on the second floor deep in the alley. After eating, I found that there were many people queuing outside. It was probably cheap and good, cost-effective, and the taste level was online, so there were many European and American faces. Downstairs, I saw a sign that said: Have a nice day , and I couldn&#39;t help but breathe a little relief in my worries.

This small shop in Bangkok called Soul Food Mahanakorn is delicious, but this time I didn&#39;t come with the locals, so the dishes I ordered were not delicious last time. [Aggrieved] Small regret.

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