Bangkok, Thailand

On the pass:

Gaggan Anand (pictured) with Rydo Anton and Sergi Palacín

Pastry chef:

Ms. Solanki Roy

Style of food:

Progressive Indian cuisine

Standout dish:

Yoghurt Explosion with red matcha and charcoal


68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok, 10330

+66 2 652 1700

The fun-filled dining experience created by the irrepressible chef leads our list for a second year

Chief reason to visit: Gaggan Anand’s fertile imagination and culinary wit are played out in a lengthy but always fun tasting menu which balances the soulfulness of Indian street food with hyper-modern cooking techniques to unrivalled effect.

A word on the chef: Despite still being in his 30s, Kolkata-born Anand is already something of a superstar in the food world, as much for his effervescent personality as his boundary-pushing dishes. After a life-changing stint in the kitchen at El Bulli, the chef opened his eponymous Bangkok restaurant in 2010, where he has reimagined the notion of ‘progressive Indian cuisine’.

On the menu: The meal kicks off with a series of snacks including keema samosa, onion pakoda and pappadam with tomato chutney, which are deconstructed and then brilliantly reimagined. Further along the evening’s high-octane culinary journey you’ll find dishes entitled ‘Who Killed The Goat?’ (lamb chops cooked sous vide) and ‘I Want My Curry!’ (crab curry served in tiffin pots).

What’s the vibe? The restaurant is set in an elegant whitewashed colonial house, tucked away from the mayhem of the city’s busy streets, with a number of different dining spaces. Service is relaxed – despite the occasional theatrics created by the use of liquid nitrogen – and the cocktail list is particularly strong. Try to bag the table adjacent to a giant window into the kitchen to watch the multi-national brigade show off their alchemy.

Is it really the Best Restaurant in Asia? According to the 300-plus voters, yes! Gaggan is boundary-pushing but never too serious: a restaurant where fun dining is taken to a new level, but not at the expense of taste or technique.

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