#gaggan

[naughty-teddy-innit]

Are you even kidding me 💕💕💕💕💕💕💕💕

[gossip-dish]

Gaggan@Bangkok 3年連続アジアベストレストランに輝いているGaggan✨🍴賛否両論ありますが、出てくるお料理は驚きの連続でとても楽しめました🌶😆日本にくるのが待ち遠しいです😋 #gaggan #bangkok #gossipdish #thailand #india #fusion #cuisine #yum #delicious #tasty #amazing (Gaggan Restaurant,bangkok,thailand)

[simonecarmignani-blog]

Cena da Gaggan 7º ristorante nella 50 best restaurant

Bangkok, Thailandia

[naughty-teddy-innit]

The head chef of the fancy restaurant Ed, his lady and the Ladz dressed up for last night posted these posts and facts today.

And I'm surprised by none of them ❤️😂

[aniongap2002]

#gohgan @gohganfuk クリスマス🎄時期に行ったGohGan。 フレンチとスパイス料理が融合したようなメニューをアラカルトで楽しめました‼️ 緑のカレーがパラックカレー、黄色い方がスパイシークラブカレーだったかな。おっさんだけでお洒落な店で食べまくりでした（笑） #curry #カレー #goh #gaggan #福岡グルメ #fukuoka (THEATER010) https://www.instagram.com/p/Cm1Dxg2SuAU/?igshid=NGJjMDIxMWI=

[gwain6]

Gaggan Anand Pop Up Singapore

Gaggan Anand Pop Up Singapore

View On WordPress

[steve-explores]

Mandala Club Presents Gaggan Anand

If you have ever watched Netflix’s Chef’s Table, you must be familiar with the story of Gaggan Anand and his namesake restaurant which had been voted No.1 in Asia’s 50 Best Restaurants a record four times from 2015-2018. Since we cannot travel to Bangkok to experience his culinary creations, the next best thing is to visit his pop-up restaurant in Singapore at The Mandala Club.

Once seated inside the restaurant, we were presented with our very own culinary passport to record our 12-course lunch journey using a collection of colorful emoji stickers.

With drinks served and appetites whipped, we were ready for our 1st heavy hitter of the day - the famous gastronomical “Yogurt Explosion” which is synonymous with the “Gaggan Experience”.

Each curry yolk of yogurt is served on a crispy lotus leaf which crackles and pops as we hurry to take a quick shot before popping it into our mouths for a bombardment of flavors and texture.

As we try to recover from the surprising starter, the second dish arrives in the form of soft pillowy idli which is Gaggan’s take on an Indian breakfast favorite.

And what goes well with breakfast? A serving of coffee and kaya toast which is reinterpreted by Gaggan as egg white meringue sandwiched with kaya and foie gras containing hints of coffee. This version of kaya toast might be the second best that I have savored next to Restaurant Labyrinth.

With breakfast satisfied, it is time to move on to snacks as we were presented with the most sinful version yet - Ganddala Bar filled with crispy salted egg. Though small, it packs a punch and leaves you smiling from ear to ear.

Moving onto the main courses, the first entry is a kind of deconstructed curry which allowed us to appreciate each individual ingredient that went into our dish before mixing it up and savoring it. Each component on the dish worked well with the scallop and coconut to create a harmonious melody on your palate.

After a quick break, it was back to the dining table with our piece of black gold - a lump of black charcoal filled with the treasures of the sea, anago, paired with the “food of the gods”, chocolate, which serves to temper the strong flavors of the salt-water eel. The round treasure chest sits on top of a Mexican mole sauce, enriching the layers of cocoa in the dish. It is a masterpiece of the night and exemplifies the creativity and innovation of Gaggan.

Coming to the middle of the lunch menu, the pace slowed down a notch as we sample a warm comforting bowl of porridge consisting of a sweet and sour broth with a mixture of greens. It was an interesting way to cleanse our palate to prepare for the next trio of strongly flavored dishes.

Next two dishes features the duck as the main star with the first dish comprising of shredded duck leg served on a fluffy airy dosai and the second dish comprising of dry-aged duck breast. Both dishes are intense and delicious though it could not match the culinary heights of the masterful lump of charcoal.

For the last main of the day, we were surprised to see a claypot of fried noodles which has the honor of being the first fried noodles dish created by Gaggan. It is reminiscent of the carbohydrates filler served during Chinese weddings, and this dish is no different. Though delicious, it did not really match my expectations and the restaurant might want to consider elevating this dish further for future dining sessions.

For desserts, crispy snowman and hay ice cream were served to satisfy our sweet tooth. Both desserts helped us to forget the earlier lacklustre fried noodles dish, and we were pleasantly surprised by the layers of texture and flavors.

As a special treat, we were served with a bonus dessert which is a mini “birthday” cake filled with little hearts. It was simply icing on the cake for our lunch date.

So for the big question as always: Was it worth it? Did this pop-up restaurant live up to the fame of Gaggan?

In my opinion, The Mandala Club is helping to promote the culinary vision of Gaggan to Singapore diners and the pop-up experience is a great introduction to the skills and creativity of the chef. With global travel restrictions still in place, It is the next best opportunity to dine with Gaggan and it is worth the price of entry to satisfy your curiosity after watching him in action on your television screen.

Mandala Club Presents Gaggan Anand will be in Singapore till 31st March 2022. Book early and get ready to experience the Chef’s Table!

[photographicpeccadilloes]

@gaggan_anand doing some very interesting things as usual at his pop up in SG. We had 12 courses everything from kaya toast to a make it a messy curry. Gaggan’s food always delights. #sgig #food #gaggan (at Mandala Club Singapore) https://www.instagram.com/kittykaht/p/CYqqsUGPBSr/?utm_medium=tumblr