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- รูป Gaggan
Desert Time
Asia No.1 Restaurant’ 2015Since my experience on tasting menus at “French Laundry” in Yountville, Napa Valley, USA. This is my second time. This restaurant rewarded “Asia No.1 Restaurant’ 2015”. Hidden in busy street-Lang Suan. Chef “Gaggan Anand” creates those interesting menus. His molecular gastronomy technique stunning his guest since the first bite till the last.
I’m so lucky to be seated in the VIP. room. Watching chefs cooked the meal for us. First we arrived, the kitchen window was frosted. When the show start, the frosted glass turn clear seeing through out theater kitchen…wow!!! (he use liquid crystal glass technology….very expensive technique).
His sampler menus showing chef talented in creating the dishes inspired by Indian food influence and seasonal ingredients. Every single dish served here are so fascinated. This is some of my favorite.
“Burnt Mango Panna” – This appetizer, mango sorbet with some citrus flavored caviar which exploded in your moth in a burst of flavor.
“Potato 2-some crispy and liquid” - Crisps bird nest like shreadded potatoes with and egg resting on a bed, a take on an Indian Chaat (Indian street food snacks) with a kick of sweet & sour tamarind chutney.
“Keema Pao” – A tiny bites of seasoned mince lamb stuffed in warm mini slider bun. Serving in a presentable handed rattan tray, so creative.
“Treasure shells” – Pan seared scallops on a bed of coconut sauce with coriander gel to cut the sweetness of the scallops and coconut.
“Poor man’s porridge” –Desert dish. Subtle taste of Jasmine rice ice cream with lushly green pistachio gel, garnish with pistachio-almond crisps. Before we eat, the waiter spray scent of rose-refresher adding the depth of another flavor dimension. Awesome!
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