Located at LV The Place Bangkok, Gaggan at Louis Vuitton takes diners on a “food journey” from France to Thailand, with a few surprises along the way
Gourmands will find it easy to fall in love with Bangkok, Thailand’s capital which has long been known for its vibrant food culture and where street food stalls exist alongside fine dining restaurants. Gaggan Anand, the chef-owner of award-winning Gaggan (Asia’s Best Restaurant for four consecutive years) is one of those chefs who can’t resist its charm, so much so that he left his successful business in India to relocate to the city 17 years ago. He tells Tatler: “I was only supposed to be here for three months doing some consulting work, but I fell in love with this country, the people and its food habits… and decided to stay here”.
Anand has made the city more than his home; it is where he has also built his culinary empire with award-winning concepts such as Gaggan Anand, his eponymous modern Indian restaurant that pushes the boundaries of fine dining; Ms Maria & Mr Singh, which fuses Mexican and Indian food cultures into innovative menus. The latter has expanded overseas with its first international outpost in Singapore.
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His latest venture is a partnership with luxury fashion giant Louis Vuitton, which opened LV The Place Bangkok at Gaysorn Amarin this month. It is the latest two-storey destination concept which houses a store, exhibition centre, café, and restaurant helmed by Anand. Named Gaggan at Louis Vuitton, it is the brand’s first restaurant in Southeast Asia where Gaggan presents a “food journey” inspired by the man, Louis Vuitton, himself, who started the brand in 1854 with luxury trunks and luggages.
These trunks are also front and centre at the restaurant entrance. This display sets the tone for the elegant space furnished with undulating walls designed with resin structures by Italian multi-disciplinary studio Draga & Aurel; flower lamps embellished with the brand’s iconic LV monogram; and fringed curtains. Says Anand, the private dining room mimics that feeling of being inside a Louis Vuitton trunk with a great kitchen view. “That is something very cool and so special. It is a transporting experience on another level.”
There are also ten Italian marble tables where guests can sit down and relax while enjoying the exclusive menu based on the five ‘S’ (sweet, sour, salty, spicy and surprise).
On how he takes cues from the brand, Anand says: “Louis Vuitton started in the Jura region of France, where he was originally from, so I took one of the most popular dishes from that region and turned it into a curry.” He also takes inspiration from Thailand’s local flavours to create dishes like the Thai-inspired lobster, and mushroom recipe with a damier pattern.
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