Page 75 - Masala E-magazine Vol 9 Issue 2 October - November 2017

From left to right: Cray sh khakhra; Chicken liver; Pork rib; Chocolate crispy pork skin

food

By utilising fresh and rich ingredients, Garima has reinvented another favourite of mine. The crunch of the cauli ower married well
traditional dishes in a unique way that can be enjoyed through a with the buttery taste of the crabmeat. Royal project sturgeon caviar
10-course tasting menu (B2,000++) or a more elaborate 14-course can also be added for an extra B500.
degustation menu (B2,600++). Vegetarian and vegan tasting Next, Garima puts an innovative twist on the traditional avours of
options are also available.
Khanom La. Khanom which translates to dessert, is surprisingly
Upon being seated, we were welcomed with Canapés topped with paired with a soft and delicate sh. Sous vide Pork rib was the star of
lentil piso (pea miso) that set a perfect tone to the entire dining our next course. Topped with three di erent garnishes that resemble
experience. With every course, a chef or waiter will brie y explain the avours of chaat, this imaginative dish is both aromatic and
the inspiration behind each dish, highlighting its unique ingredients delectable. During this meal, we were also served caramelised onion
and cooking techniques. bread paired with creamy homemade butter.
For a sweet ending, we enjoyed
an exceptional Egg fruit ice cream,
presented in a wafer cone and
topped with jackfruit, peanuts and
Thai macadamia. What followed
was Chocolate crispy pork skin
beautifully adorned with edible
owers. It was as pretty as it
Canapés was tasty. This 14-course meal
From left to right: Chilled soup of mango, pumpkin and pickles; concluded with a reinvention of a
Betel leaf savoury Indian dish Bhakarwadi,
The rst course was Chilled soup of mango, pumpkin and pickles cleverly paired with koji ganache Egg fruit ice cream
elegantly perched on ice. We were instructed not to blend the soup, that left us happily satis ed.
and taking heed of the waiter’s advice, we enjoyed every sip, as
each had a refreshing taste that was characterised by four di erent drinks
pickles. It is evident that at Gaa, the integrity of the ingredients Gaa boasts an extensive list of
is of utmost importance, as all the pickles were fermented in an cocktails and wines. Wine pairing for
on-property fermentation and brewing room. The second course the 10-course and 14-course meal is
was a cold treat — a single Betel leaf (paan) placed on a decorative available for an additional B1,900++
branch. Instead of serving the leaf raw, it had been delicately fried in and B2,300++, respectively. Unique
duck fat, lending its subtle avour on to the crisp leaf. to restaurants in Thailand, Gaa also
o ers fruity and remarkable juice
The hors d’oeuvres continued with Frozen chicken liver. The meat and kombucha pairing, exclusively
had a similar texture to shaved ice, which was complemented by brewed by the chefs. We especially
the surprisingly airy longan lling. A warm, grilled Potato mochi fell in love with the Santol juice
followed combining sweet avours into a pu pastry. The next kombucha, which I am sure will be a
course, although most simple, was my absolute favourite. Baby Signature sake favourite for all those who try it.
corns coated in lime and chilli oil presented with husks, reminded
me of a popular Indian street food, known as Bhutta.
GAA View video:
The subsequent dishes, Cow milk tofu, Grilled leaves of mustard 68/4 Soi Langsuan, Ploenchit Road
and Pakchee farang showcased the diverse range of fresh Thai Lumpini, Phathumwan, Bangkok 10330
vegetables. The menu continued to dazzle with the Cray sh Tel: 091 419 2424
khakhra, which was the perfect balance of soft and crunchy and Open daily: 6pm – 11.30pm
salty and sweet. Using the same milk from the tofu dish, Garima www.gaabkk.com
presents Caramelised whey topped with crab and cauli ower, goo.gl/b1E8Zx

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