Gaa Bangkok is a newish restaurant, it is has been around for about 7 or 8 months and is ably helmed by Chef Garima Arora. Chef Garima was formerly a Sous Chef at Gaggan, which is just across the ally way. Gaa Bangkok is open for dinner 7 days a week and they have two choices, four if you include the vegetarian options, a 14 course or a 10 course dégustation menu. I went with the 14 courses.
In addition to having a great team in the kitchen, Gaa Bangkok also has a very capable team on the floor run by Kiki Sontiyart, who is also the Sommelier. They have just the right mix of attentiveness and ……. each dish is introduced to you describing the various ingredients and how it is prepared.
I have a great group of friends who like to share their wines with other like minded souls, including me, the selection is usually of a high quality and with a bit of age. The following are Oz’s November 2017 Wine Reviews of them, all thoughts and opinions are my own.
What have you been drinking?
My favourites from this batch:
All with an Oz’s Rating 4.5 out of 5
1992 Noble One Botrytis Sémillon
2005 Castello Banfi SummuS
1999 Petaluma Coonawarra Red
1986 Château Beychevelle Grand Vin
1 out of 5
Bug spray, good for cleaning or powering vehicles
2 out of 5
Acceptable at a pinch (must be extremely desperate)
One of the highlights of my trip to North America was my visit to an exclusive Whisky Bar around, so exclusive that one of the conditions of entry is that you keep its name and location a secret.
My visit was arranged by a couple of my friends and was a great surprise. Not sure I will ever come across another place quite like it, sorry Emmanuel, I still enjoy the Auld Alliance in Singapore, but this place has something extra special about it.
Jeff Grosset, IMHO Australia’s best Riesling producer, was in Singapore recently which is as good an excuse as any for a wine dinner. The official reason for the dinner was to try the 2017 releases of Grosset Wines and to hear from Jeff about the vintage and his thoughts on each of the 6 wines tasted on the night.
The dinner for the night was Omakase Style, which means “I’ll leave it up to you” or as in this case a meal consisting of dishes selected by the chef.
Kamoshita is one of those holes in the wall that is too cool to have a website and can only be found via word of mouth. It is currently even harder to find as it is hidden behind one of the Singapore MRT expansion building sites with no direct access to the street. Read more