Pursuit of Perfection with chef Gaggan Anand, written by Ishay Govender-Ypma for Singapore Airlines Priority magazine, 22 April 2018.
In response to his intention to close Gaggan for good in 2020, Anand insists it’s best to “finish at your peak.” Passionate about the technique and produce of Japan, Anand, and his friend and frequent collaborator, chef Takeshi Fukuyama, plan to establish a 12-seater restaurant, GohGan, in Fukuoka. The idea, he explains, is to split his time between GohGan and Bangkok where his family will remain.
While juggling Gaggan and a hectic travel schedule, Anand has been investing in the talent of his Bangkok-based staff and friends who run the restaurants Sühring, Gaa, Meatlicious and wine bar Wet. “Success can make you power-hungry,” Anand says, “But at my restaurants, everyone is treated like a V.I.P” Bottom of Form
I love anything with noodles to slurp, like rice vermicelli with spicy crab curry. Kua Kling Pak Sod is a family-run chain and their grandmother makes family-style southern Thai food. I take everyone here.