The Last Supper x Gaggan Anand Experience
📹 Gaggan Anand Experience
📍 31 Bukit Pasoh Road
🇹🇭 Progressive Indian cuisine
📖 Gaggan Anand’s Last Supper ep. 4
💲~$388++ (Dinner)
👨🍳 Gaggan Anand
🌐 Website
Following my previous blog post on Gaggan in April, Gary and I went to Gaggan’s final showdown at the Mandala Club - #TheLastSupperxGaggan, a collaboration with 15 renowned chefs in Singapore to create their interpretation of Gaggan Anand’s greatest creations!
Another pleasant experience again with pictures as follows:
🍾 Champagne Les freres Mignon
1️⃣ 💥 YOGURT EXPLOSION by Chef RYDO ANTON
Green Lotus Leaf, Green Chutney, Popping Candy, Yoghurt and Chutney Masala.
2️⃣👅 LICK IT UP 🇫🇷 by @Chef_Julien
Pea and Mint.
Butterfly Pea Flower, Smoked Crème Fraîche, Chili Jam, Caviar.
3️⃣ 🍫 PANIPURI EGG NEST by Chef Mano
Fried potato nest sprinkled in beetroot powder and white chocolate egg. Inside the white chocolate egg, beetroot juice and tamarind juice
4️⃣ 🍪 UNCOOKED BELPHURI COOKIE by Chef Reuben Davis
Two seaweed compressed cookies with tarout masala in between. Fresh idoedi, trout roe and sea asparagus. Discs topped with trout roe.
🍷 Malvasia Chioma Integrale 2020
5️⃣ 🧠 BRAIN by Chef Jason
Signature brain dish now revisited with exquisite reduction of Cevennes Onions from France adding on black truffles for aromatic earthiness. Green Pandan brios.
6️⃣FOIE GRAS WAFFLES by Chef Julien Mercier Claudine
🥃 ISLAY WHISKEY
Carrot and Candy. Foie Gras and Sweet Corn Cream.
🍷 Las Uvas de la Ira Vino del Pueblo 2020 - Decántalo
7️⃣ ⚫️ ALOO BONDA CHARCOAL by Chef Sun Kim
Potato, prawn, squid and kimchi. Kimchi and mori powder. Story leaves oil, carrot jus and Jerusalem artichoke with black garlic.
8️⃣ 🍡JAPANESE VINALOO BAMBOO SHOOT by Chef Malcolm Lee candlenut
Japanese bamboo satay glazed with ketchup manis. Tip of the bamboo is dipped with Coconut marinated with tunip. Peanut sauce.
🍶88 year old sake
9️⃣ 🍣 CHUTORO NIGIRI by Chef Hashida
Cured egg, otoro, risoni and akami. Finished with caviar. sashimi dish of Toro and akami on egg yolk, chutoro nigiri.
1️⃣0️⃣ 🍅 TOMATO MATCHA by Chef Rishi Naleendra of Kotuwa
Hot Potato, Coriander and Beetroot Juice
🍷 NUMEN Riesling
1️⃣1️⃣ 🥥 COLD CURRY SCALLOP by Chef @chefdanielchavez
Marinating the Hokkaido Scallops with a Special Parmesan Bachiche Tiger’s Milk, Crispy Quinoa and Capers.
1️⃣2️⃣ 🐟 FISH PATURI by Chef Cheng siu king
Fish paturi cooked on top of spring onions char grilled in Banana leaves.
1️⃣3️⃣ 🐑🔪WHO KILLED THE LAMB by Chef Dave Pynt
Welsh lamb by burnt ends with beetroot marinated on top pickled grilled chilli and garlic
🍷CHATEAU Si VBANDOLAPPELLATION BANDOL CONTROLLI 2018
1️⃣4️⃣🦞LOBSTER DOSA by Chef Han
Lobster claw and tail with butter sauce. Dosa has other parts of the lobster cooked in A1 curry.
1️⃣6️⃣ 🌸 PINK IN SPRING by Janice wong
Pink sphere, complete with romance of pink ice and edible flowers.
Granita choya, umeshu syrup and apple blooms
Dome frozen Genash with white chocolate and strawberry. Inside sake kasu.
1️⃣5️⃣🍼BABY MILK BOTTLE MILKSHAKE by Maria Yeo
Pickled rose for floral and own recipe of milk.
It was such an lovely experience with the team and hope to see the team again at Gaggan’s new restaurant in Bangkok! 🙌
