3

Gaggan

Bangkok

India’s rebel chef serves all-out creativity

Drumming up experience: Kolkata-born Gaggan Anand pursued music professionally before starting his culinary career. From a trainee position at the luxury hotel chain Taj Group, he progressed to work at El Bulli in Spain alongside Ferran Adrià, an experience that instilled in him a love for molecular gastronomy. He founded his first restaurant in Bangkok, Gaggan, in 2010.

Creativity as a main: The chef is on a mission to push boundaries, seeking to create "a culinary adventure of the senses and a roller coaster ride of emotions". The same irreverent philosophy shines through the restaurant's digital channels, the chef's hilarious sense of humour and the out-of-the-box presentation of the dishes. Music, colours and creativity combine on the menu, which is anchored in progressive Indian cuisine with a twist, with French, Thai and Japanese influences. From using emojis to represent each of the courses to pushing diners to eat with their hands or even lick the plate, Anand wants to disrupt and reinvent the fine dining experience.

What's the space like? A vibrant yet intimate atmosphere is created through rustic design – walls are adorned with neon lights and blue chairs complement the concrete columns and high ceilings. The dining area is divided into two sections: G's Spot, a chef's table that seats 14; and Arena G, a more conventional space where tables are arranged around an open kitchen.

Anything else? Gaggan is also an investor in Sühring, the modern German restaurant in Bangkok at No.18 in Asia's 50 Best Restaurants 2026. Anand's other ventures include Ms. Maria & Mr. Singh (No.27 on the Asia's 50 Best Restaurants 2026 list), a Mexican and Indian restaurant with locations in Bangkok and Singapore; GohGan (featured on 50 Best Discovery), a 55-seat eatery created in collaboration with Japanese chef Tsuyoshi Fukuyama in Fukuoka; and Gaggan at Louis Vuitton (No.8 on Asia's 50 Best Restaurants 2026), which opened in 2024 in Bangkok with a Thai and French menu.

Contact