Bangkok cityscape.
You need to eat street food," insists firebrand Indian-born chef Gaggan Anand. "If you're coming to visit Bangkok, I'm not going to send you to eat in my restaurants." It's a strong opinion, but to be expected from a rebel famous for doing things his way. After an unprecedented four consecutive awards for Asia's Best Restaurant, Anand is in his new self-titled restaurant Gaggan Anand and happily playing the role of disruptor. His fuel of choice? Street food, of course.
THE BEST PORK SKEWERS
I'm crazy for the moo ping (grilled pork skewers) from Moo Ping Hea Owen. It's the best in Bangkok by far. He has a small cart right out the front of a 7-Eleven in Silom and he doesn't start cooking until really late (11pm to 3am). Sometimes we pay him to come and cook for us at Gaggan Anand after dinner service. He brings his cart, cooks 1000 pieces and everybody is happy.
A PROPER NIGHT MARKET
Noi Seafood is my go-to for a late-night supper after service. I usually go there between 1am and 2am with the team and we'll just tear into kilos of prawns and lots of fresh crab. The river prawns are huge and taste amazing. It's just simple live seafood but cooked well. And it stays open until 4am. The market [Huai Kwang Night Market] that the restaurant is in is also really interesting. It's one of the last proper night markets that we have in Bangkok and it's not touristy at all so I like it a lot. All of the night markets here have become completely commercial. Capitalism has taken over everything, but if you want to experience the culture and feeling of a real night market, come here.
I TELL EVERYONE ABOUT
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Denne historien er fra May 2022-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
