Monday, June 20, 2011

Gaggan: Progressive Indian Cuisine @ Lang Suan, Bangkok

Cuisine: Indian
Price: THB1,950 per person without alcohol (what I paid for)
Visited: 8 June 2011
Food: 7/10
Atmosphere: 8/10
Value for money: 6/10
Services: 7/10

Talking about Indian food, you may probably think of curry, spices, or tandoori chicken: perhaps nice, some people may sometime find it difficult to eat. Let forget about the authentic and traditional way of Indian, Gaggan @ Lang Suan offers a truly new experience of Indian gastronomy. Being inspired by the world most famous restaurant "El Bulli", where he spent a year of training, Gaggan's culinary combines the charming taste and varieties of ingredient of Indian culture with the culinary technique of Western way to create a new episode of Indian food. This unusal restaurant is situated on Soi Lang Suan, opposite Lenotre, which is convenient to travel here.

Not to mention service quality of Gaggan, which is of course splendid, we found that atmosphere and the setting of this restaurant are very attractive. It is an old detached house that has been reformed to contemporary style using white colour as the base to give the present of warming and friendliness. For those who may give this place the first visit, the restaurant also offers a blind degustation menu at THB1,600 per person which comprises of 10 different dishes daily. I would not be saying much more, of course how much would I know about Indian and food, let the innovation begin then.

Gaggan @ Lang Suan, Bangkok

The Exterior

The Interior

The first one to arrive was Yoghurt Explosion. This is one of the most exciting dish of the night. It was made from milk and yoghurt and formed into an egg-like shape. Once cracking the outer shell, yoghurt inside would just explode in the mouth giving pleasant taste (8/10).
This was suddenly followed by Beet Edible Glass with Lettuce Mousse and Blue Angel Flowers. Well balance in taste with sweetness from mousse to combine with crisp beetroot (8/10).
Truffle Ravioli was great giving scent of spice within. However, we didn't find this one so interesting though (6/10).

Yoghurt Explosion

Beet Edible Glass with Lettuce Mousse and Blue Angel Flowers

Truffle Ravioli

Coming to the first serious looking dish, Char Grilled Chicken with Coriander and Ginger Sauce. Chicken was really tender and well marinated with spices. When combined with coriander and ginger sauce, it was a perfect dish with strong herbal taste (8/10).

Char Grilled Chicken with Coriander and Ginger Sauce

Next was Snow Fish with Lemon Foam and Chilli Oil. Chilli and spicy, no...not at all, this was rather sweet from my perspective. Not amazing but nice (7/10).

Snow Fish with Lemon Foam and Chilli Oil

An entremets to boost up appetite was Red Sangria Sherbet that was made from liquid nitrogen. It was a little sweet with strong taste of alcohol, too strong to be precise. I didn't find the purpose of using liquid nitrogen for this dish as there was nothing more special than other sherbet. Unlike the new entremets that we recently experienced from Chef Thibault of the Reflexions at Hotel Plaza Athenee Bangkok (4/10).

Red Sangria Sherbet (Nitrogen Cooled)

Clam with White Wine Sauce was great. Scent of white wine mixing with chilli oil were balanced. Let down by difficulty in the way of eating and size of clams that was small (6/10).
Next in line was Smoked Salmon Fettuccini in Chilli Cream Sauce. We found that this dish was just an ordinary Italian dish but with chilli sauce (6/10).

Clam with White Wine Sauce

Smoked Salmon Fettuccini in Chilli Cream Sauce

For the main course, we had Bhuna Mutton and Prawn with Curry and Coconut Milk to go with Butter Naan. These were more like the traditional Indian food, not the innovative fusion style. Rather mild flavour for both dishes. While mutton was tender, prawn was a little disappointed in term of texture (6/10).

Bhuna Mutton

Prawn with Curry and Coconut Milk

Butter Naan

Lastly, the dessert for the night was Scramble Egg with Mango Mousse. Scramble egg on top was cold, which fully covered sweet mango mousse. A tough of salt to balance the flavour. An enjoyable dessert it was (7/10).

Scramble Egg with Mango Mousse

Gaggan: Progressive Indian Cuisine @ Lang Suan, Bangkok
68/1 Soi Lang Suan
Ploenchit Road
Lumphini, Pathumwan
Bangkok 10330 
Thailand dddd

การ์กัน: โพรเกรสซิฟ อินเดียน คูซีน @ หลังสวน กรุงเทพ
68/1 ซอยหลังสวน
แขวงลุมพินี เขตปทุมวัน
กรุงเทพ 10330

Open Hours: 06:00pm - 11:00pm (last order) daily
Tel: +66 (0) 2652 1700

1 comment:

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