I tried so hard to put my Gaggan experience into words… but my fingers refused to move. How do you describe something that goes beyond food?
Was it the flavours? Was it the music? The energy in the room? The team that moved like one heartbeat?Or was it the magician himself, the biggest showman the culinary world has ever seen?
Those three hours were pure theatre. A jaw-dropping, mind-bending, heart-thumping journey.
If you truly want to experience Gaggan, you must go to Bangkok. Only then can you feel the warmth, the madness, the passion that his entire team pours into every moment. It’s rare to see a brigade so perfectly in sync with a chef’s vision.
The wine pairings were exceptional and Vladimir guiding us through each pour was like icing on an already unforgettable cake.
As Gaggan calls it, “cooksicle” and “curry okay”, I feel blessed, humbled and privileged to have seen him perform right in front of my eyes.
This is not just Indian, not just Japanese, not just Thai.
I am in a dilemma about where to begin, should I talk about Chef Chalee Kader or Wana Yook? Because one simply does not make sense without the other. His food, the space, the philosophy, everything is intertwined. And that is the magic. Chef Chalee is not just cooking, he is redefining conversations around food in Thailand. Whether it is his Isaan-inspired cuisine, his commitment to nose-to-tail (or as he says, “brain to balls”) utilisation, his focus on sustainability or the way he elevates something as humble and comforting as rice and curry, the man is driving serious change in the culinary scene.
Wana Yook itself is a story. Set inside an old restored house wrapped in lush greenery, it almost feels like stepping into a miniature Amazon forest in the heart of Bangkok. For me, when it comes to experiential dining, every detail matters, the ambiance, the energy, the emotion of the space. Wana Yook gets all of it right.
We were welcomed warmly with champagne at the bar before heading to my favourite space in any restaurant, the kitchen. From that moment on, the meal unfolded like a beautifully crafted narrative. Every course had a story, a regional memory, or an ingredient with deep cultural roots.
From the ceviche to the wagyu, the broth, the fermented eggs, the fried gourami, the softshell crabs, the Shima Aji, the crab dumpling, and of course the iconic Khao & Kaeng, the experience was layered, emotional, and filled with nuance. The table full of curries and accompaniments towards the end is such a heartfelt nod to how families in Thailand eat, abundance, comfort and warmth.
We ended on a sweet note with Kanom, but also with the lingering memories of wine pairings, sato, and food stories that stay with you long after the meal is over.
What struck me throughout was not just the deliciousness of each dish, but the intention behind it. Chef Chalee isn’t just serving food, he’s preserving traditions, reimagining classics, championing sustainability and honouring ingredients in a way that feels deeply personal yet universally meaningful.
Wana Yook is a journey through Thailand’s culinary soul, guided by a chef who is doing far more than cooking, he is storytelling, preserving and pushing boundaries, all at once.
A perfect dinner isn’t just on the plate, it is in the laughter, the stories and the food buddies who make every bite warmer.
Gaggan, Asia’s No. 1 restaurant, and INJA, the Indian-Japanese fusion restaurant in Delhi, created culinary magic for the lucky 60 who managed to get a seat for this very unique pop-up. The unapologetic Gaggan and the coy Adwait showcased their food beautifully.
A big shout-out to Panchali, who was the warmest host, this pop-up would have been incomplete without her hospitality.
Cocktails by INJA were a conversation starter, and then it was the food that did all the talking, each dish created while keeping the Indian flavours intact.
The yogurt explosion had a burst of flavours as it went from our palm to our mouth. I really enjoyed the fact that I could use my hands to enjoy my food I am a big believer that your hands add flavour to the food.
Yoghurt Explosion 💥
Frankly, I was very apprehensive about the Charcoal 65 since I live in the city that invented the Chicken 65, but OMG, this one was even better than the original in terms of flavours! The Paturi was another favourite of mine, with minimal spices, the fresh fish and cooking techniques elevated the flavours beautifully. The claypot rice was, for me, the perfect finish to the main course, I loved the subtle flavours and the socarrat, and if I were at home, I would have scraped it out till the claypot cried!
charcol 65 Paturi Claypot Rice
And like every meal that ends on a sweet note, this one did too. Between the mochi and the monaka, I personally liked the mochi and the finish was truly Gaggan style: “lick it up,” and we all did!
Monaka Gulkand Mochi Lick It Up!Food bonds hearts ❣️
yogitauchil 