Congratulations Cheryl Tiu on your latest venture, Cross Cultures – an events platform that aims to bring together chefs and cooks, countries and continents through food.
This is her second event after Eat Ethio. Chef Gaggan Anand was in the Philippines for two nights only. He cooked for 50 people at Gallery Vask. It will be chef Gaggan Anand and his team’s first visit to the Philippines, and while they brought their signature dishes, they created experimental dishes with our local produce with the Gallery Vask team.
From The World’s 50 Best
Gaggan is an Indian restaurant, but not as you know it. Here chef Gaggan Anand takes classic Indian dishes and reinterprets them with modernity and flair in a bid to bridge the gap between eastern and western cuisine.
Anand was the first Indian chef to undertake an internship with Ferran Adrià’s research team at el Bulli, delving into the famed Spanish restaurant’s wizardry, and it shows in the style of cooking at his eponymous restaurant. Anand revels in playing with contemporary techniques and is no stranger to liquid nitrogen or the smoking gun, evidenced in dishes such as lamb chops with smoked whisky and spherified yoghurt with mango chutney.
The food is as playful as it sounds, with dishes such as Beauty and the Beast – young potatoes stuffed with sun-dried figs – and Green with Envy – green peppercorn chicken kebabs combined with coriander foam – which are big on impact, but never at the expense of flavour. The colonial-style dining room, complete with cane furniture, ceiling fans and simple whitewashed walls, allows the kitchen to do the talking. Rounded off with super-friendly but highly polished service, Gaggan’s charms propelled its rapid rise to global prominence.
Last October 5, Chef Gaggan Anand showcased three of his signature dishes at a by-invitation only event to an intimate group of 30 at the Gaggenau Kitchen on 46 McKinley, Forbes Park. Chef Gaggan Anand is the Chef partner in Thailand of Gagganeau, the leading German brand for professional grade domestic appliances.
He cooked today in the Gagganeau showroom kitchen and he will be using Gagganeau in the new curry restaurant he will open next year.
Gaggenau is one of the brands of Living Concepts ( Bang & Olufsen, bulthaup, Dedon and Minotti ) by Ferdie Ong
Chef Gaggan Anand demonstrating his Mango Snowball which he serves as a birthday cake in Gaggan, Bangkok. Asia’s # 1 and # 10 in the World.
Who would think a guy with these credentials could be so down to earth, so funny, so friendly and so warm. So honored to have witnessed such a personality. And I remember him say today “Cooking comes from the HEART” More than good food, is the Chef behind it and listening and watching Chef Gaggan today confirms even more why he is #1!
World’s 50 Best Restaurants Official Appliance Partner
Last June, Gaggenau, the leading German brand for professional-grade domestic appliances, was once again the official appliance partner and sponsor of the prestigious Chefs’ Choice Award at The World’s 50 Best Restaurants Awards which was held at London’s Guildhall. Among the 50 top international chefs attending the Awards was Anand, Gaggenau Partner Chef for Thailand. His eponymous Bangkok restaurant has been ranked No. 1 of the Asia’s 50 Best Restaurant 2015 list and climbed his way to No. 10 of the world’s best dining experience.
The Bangkok restaurant of Gaggenau Partner for Thailand Gaggan Anand is now ranked a number 10 of the best restaurants in the world. The World’s 50 Best Restaurants 2015, sponsored by S. Pellegrino & Acqua Panna, and on Edition Photography, the official photographers for 2015.
Born in Kolkata and influenced by Ferran Adria during his internship with the El Bulli research team, Gaggan opened his Bangkok restaurant just five years ago. His aim is to reinvigorate traditional Indian cuisine by adding a molecular twist and using contemporary techniques. Since then the restaurant has gained a reputation for excellence and innovation both in Thailand and beyond.
He insists, however, that he is no scientist. ” With roots in the food culture of India, my cuisine is modem and experimental,” He says. ” I think it is the balanced twist between tradition and innovation that connects me to Gaggenau. That is why I am looking forward to the opening of my creative food lab in the autumn, which will be fully equipped with Gaggenau appliances.”
Gaggan Anand’s quail egg with spiced lamb kofta in a Black Forest rye crumb pays homage to Gaggenau’s German roots. The World’s 50 Best Restaurants 2015, sponsored by S. Pellegrino & Acqua Panna, and on Edition Photography, the official photographers for 2015
His signature dish at the 2015 World’s 50 Best Awards bore testimony to his outstanding skill as a chef, and now his new partnership with Gaggenau. Inspired by the Scotch eggs popularized in India during the British Raj, Anand’s quail egg with spiced lamb kofta was covered in a Black Forest rye crumb, and paid homage to Gaggenau’s German roots with the inclusion of kirsch and rye bread. It revealed an isnpiring combinatiion of culinary traditions that bridged the East-West divide.
There is no doubt that the high functionality of Gaggenau appliances lend themselves to Anand’s style of culinary creativity, but the chef’s natural alliance with the brand is also reflected in their shared pursuit of excellence in design and innovation.
