Chef Arora applies molecular gastronomy to a humble comfort bread. Banana is transformed into small caviar pearls that burst on the tongue with a mix of subtle sweetness and briny Thai caviar. This intermediate course resets the palate before heavier dishes. The technique demonstrates why Gaa merits its stars.
Tips from diners
Place the caviar pearls on your tongue and let them pop naturally — don't chew, as this releases the flavor more gradually and surprises your palate.
An audacious course that plays with textures and regional Indian flavors. The durian is cooked over tandoor heat, which concentrates its sweet, creamy interior while the exterior develops char. Pickles provide sharpness to cut through the richness. This course challenges expectations and showcases Chef Arora's confidence. Reviews note it as either a highlight or an acquired taste depending on your relationship with durian.
Tips from diners
If durian isn't your preference, inform the restaurant when booking — Chef Arora offers thoughtful alternatives without judgment.
Chef Arora takes the iconic Mumbai street snack and reimagines it with uni and a delicate morel preparation. The paniyaram (South Indian rice fritters) ground finely act as the bread base. The pairing of briny sea urchin with the earthy morels creates a sophisticated umami moment. Multiple reviewers identify this as the signature opening to the tasting menu that establishes her fusion philosophy.
Tips from diners
Eat this immediately after it arrives — the sea urchin loses its delicate sweetness if it sits for more than 2 minutes.
The pork ribs are cooked sous-vide to ensure even tenderness, then finished for texture. The tamarind glaze provides sweet-sour depth reminiscent of Southeast Asian street food. Pomegranate seeds add brightness and acidity. This hearty course bridges the savory main courses and lighter finale.
Tips from diners
The meat should separate from the bone with minimal resistance — if you need to pull hard, notify the server as this indicates under-cooking.
This signature dish showcases the intersection of Gaa's philosophy. The crab is sweet and fresh, suspended in a creamy macadamia-based curry infused with cardamom, turmeric, and other spices that evoke coastal Indian regions. The richness comes not from ghee or cream but from ground nuts, keeping the dish refined. Reddit threads and reviews consistently single this out as a highlight.
Tips from diners
Break apart the crab and let pieces marinate briefly in the macadamia sauce — this distributes the spices more evenly than eating immediately.
Housed in a restored 60-year-old Thai teak house on Thonglor Soi 1, Gaa opened in 2017 and earned India's first-ever Michelin star under a female chef in 2018. In 2024, Chef Arora became the first Indian female chef to achieve two Michelin stars, making this Bangkok's only two-star Indian restaurant.
Book at least 4-6 weeks in advance. The reservation line is open daily 11am-6pm. The tasting menu is 10 or 14 courses — choose 10 if dining on a weeknight.
Saturday and Sunday lunch seatings are less crowded than dinner. The same quality tasting menu is served but the experience feels more relaxed.
Ask the sommelier about the beverage pairing option — it features unusual Indian wines, craft spirits, and sake selections that elevate each course.
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