Gaa

Gaa’s deeply personal cuisine is introduced from the outset by its name, which comes from the union of Chef Garima Arora’s initials. Uncovering hidden connections between Indian and Thai cuisine and culture, Chef Garima’s cuisine represents a journey of self-discovery, culminating in a multi-sensory experience that marries tradition and modernity.

One of the most exquisite restaurants in Bangkok, Gaa earned its first Michelin star in 2018 and its second in 2023, making Garima Arora the only female Indian chef to earn this accolade. 

Gaa’s menus are constructed with the unexpected at their centre. Combining locally sourced Thai ingredients with Indian techniques from across the vast and diverse country, such as pickling and cooking on charcoal, Chef Garima presents the diner with textures, flavours and pairings that are as exciting as they are unfamiliar. Ingredients from Thailand are repurposed to mimic Indian flavours in most cases, and when Indian ingredients are imported and used, they are usually little-known, leaning into Gaa’s mission to expand diners’ understanding of Indian cuisine. Since opening Gaa, Chef Garima has challenged the idea that vegetarianism is limiting by creating a predominantly vegetarian offering, with only one meat and one fish dish in the thirteen course tasting menu. The food offering at Gaa is complemented by an extensive wine list, with the restaurant stocking over 150 labels in their cellar. Tableware is sourced from Claymen in New Delhi, and Yarnnakarn and InClay from Thailand.