48 Hours in Bangkok

When in Bangkok, there’s never a shortage of culture, food, shopping and relaxation. If you’re planning a whirlwind trip to the city, use this guide to experience a heady mix of its offerings in a whole new light.

This piece was originally published in Spiceroute, August 2016

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It’s raining sales in Bangkok!

Photo by Brooke Cagle
The Amazing Thailand Grand Sale 2016 runs from June 15 – Aug 15, 2016 (Photo credit: Brooke Cagle)

Bangkok is the perfect place for trousseau shopping or even for an all-girl getaway. If you plan your trip around the Amazing Thailand Grand Sale 2016, when every brand offers unbelievable discounts, be prepared to shop till you drop. 

*This piece originally appeared on the blog of Marry Me — The Wedding Planners

If there’s one city we at Marry Me never seem to tire of, it’s Bangkok. It has everything we love, and if you’ve read many of our Thailand blog posts, you’ll know just how much we love a good Thai curry, and, of course, the shopping and foot massages. So when we found ourselves in Bangkok in June 2016, you can only imagine the extent to which we gorged on some amazing Thai food. So much so that it really makes us want to wax eloquent on Bangkok’s amazing food scene all over again. Instead, we’ve decided to share something very exciting that we discovered on this trip, and it’s related to shopping and sales! If you’re planning a trousseau-shopping spree or, perhaps, even a getaway with your group of girlfriends, read on.

We weren’t exactly aiming to do a lot of shopping on this particular trip, but little did we know that we would come away with bags and bags of shopping! Now, we don’t usually go this crazy when we shop, but because the Amazing Thailand Grand Sale was on, how could we resist! A treat for shopaholics, the annual sale — now in its 18th year — offers unbeatable discounts at just about every store in practically every Bangkok mall, from Siam Paragon right up to Em Quartier. The sale that started on June 15 runs through August 15, 2016. Like we said, this is definitely the best time to get all your shopping done.

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We love the clean, minimal yet rebellious designs from Greyhound Original’s A/W 2016 collection

Given that you’ll be spoilt for choice with the grand variety of malls and brands, it’s easy to feel confused — especially now that the sales are on. So, how do you make the best of your baht in Bangkok during the Amazing Thailand Grand Sale? We’ve got that all figured out for you. Continue reading “It’s raining sales in Bangkok!”

In Conversation with Gaggan Anand

Gaggan Anand working his culinary magic Photo Credit - Varavudh Lattanand: Town Country Thailand
Gaggan Anand working his culinary magic
Photo Credit – Varavudh Lattanand: Town Country Thailand

Gaggan Anand of the Bangkok restaurant Gaggan, known for its progressive Indian cuisine, talks about his trips to India, rock ’n roll and global culinary revolutions.

Before Gaggan Anand opened his restaurant in Bangkok in 2011, the chef, then 22, was already tickling the taste buds of presidents, celebrities and royal families. He began his career at the Taj Group’s Orient Express and Zodiac Grill, and then landed on Thai shores to work his charm at contemporary Indian restaurant Red Bangkok and later, as chef de cuisine at Bangkok’s Lebua Hotels. By this time, he was already being heralded as the pioneer of progressive Indian cuisine. As experienced as he was, he yearned to learn from the world’s best. And, so he became the first Indian to have spent time in the famed Michelin-starred elBulli kitchen during an internship in the Catalonia restaurant. This year, his restaurant Gaggan, in Bangkok, featured on the World’s 50 Best Restaurants list at number 17 and on the Asia’s 50 Best Restaurant list at number 3. Easygoing to talk to, yet meticulous when it comes to preparing food, Gaggan Anand is as passionate about cooking for his star guests as much as he is for the everyday epicurean.

Chef at work
Chef at work

Tell us more about the food lab that you plan to introduce at Gaggan.
We already have a viewing lab, where a set of guests can view our chefs at work through a glass during dinner, but the food lab is more intimate, much like a chef’s dining space with a few tables arranged inside the kitchen itself. Guests will be able to listen to everything we say; even the music we play. They can get an insight into what goes into the making of a meal at Gaggan.

Do your travels to India inspire you to experiment with your dishes at Gaggan? 
Absolutely. I make it a point to visit India every three months. It’s like a trip that revives my taste buds. I’m afraid that if I stay away from my country for too long, I might forget certain things! I’ve discovered some of the most amazing food in Kerala, Varanasi and Amritsar, among others places. If I’m in Calcutta, I must have typical Calcutta-Chinese dishes as well as Bengali food at U.P. I am a diabetic, but I go berserk when I see Bengali sweets. I love Britannia, Gajalee and Swati Snacks when I visit Mumbai. 

Free-range lamb chops, sous-vide, grilled and finished with green herbs oil; Photo credit - Sansith Koraviyotin
Free-range lamb chops, sous-vide, grilled and finished with green herbs oil; Photo credit – Sansith Koraviyotin

Which country, according to you, is one that has always been bringing about culinary revolutions?
Spain is ranks high for its consistent culinary innovations over the last twenty years. Then there’s Japan. Chefs travel to Japan to learn how to use new ingredients, while Spain tops the list for its techniques. It’s interesting to know that Japan will host a pop-up by Noma next year using Japanese ingredients. Of late, South America is coming up in a big way. We’ll be seeing a lot more of Peruvian, Brazilian, Chilean and Amazonian cuisine fused with other cuisines including Japanese. 

Read the complete interview with this amazing Indian chef on The Label.

This post was first published on The Label, a luxury lifestyle magazine By Louis Philippe.