Gaa is a two Michelin-starred progressive Indian restaurant in Sukhumvit, Bangkok, led by Chef Garima Arora, the first Indian woman to earn a Michelin star and the first to hold two. Set inside a restored Thai house on Soi Sukhumvit 53, the restaurant reimagines Indian cuisine through modern technique, long fermentation, and Thai seasonal produce, drawing a line between Arora's training under Rene Redzepi at Noma and her own roots in Mumbai.
The experience is theatrical but unhurried. Diners choose between a 10 and 14 course tasting menu that rotates quarterly, built around ingredients sourced from small producers across Thailand and India. Dishes arrive with context, served by a team that explains the thinking behind each course rather than reciting it. The dining room is compact, with a communal counter at its heart and two upper floors of intimate tables.
Since opening, Gaa has climbed Asia's 50 Best Restaurants, taken Highest New Entry in 2019, and held its position on the regional list year after year. Arora also founded Food Forward India, a non-profit documenting the country's regional food traditions, and the kitchen at Gaa reflects that research in practice.
You arrive to an aperitif on the ground floor before being walked through the menu by your server. The tasting runs two to three hours depending on format, and pacing is deliberate. Expect Kashmiri lamb cooked over charcoal, a prawn curry sphere that reframes a classic, and a reimagined mango lassi served at the close. Vegetarian and pescatarian menus are available with advance notice, and the wine pairing leans toward natural bottles and Asian spirits.
Dress is smart casual. Reservations open roughly two months ahead and fill quickly, particularly for Friday and Saturday seatings. Sittings begin at 5:30 PM and the kitchen closes at 11 PM daily.
The Kashmiri lamb is the signature, aged in house and finished with a spice blend that shifts with the season. The prawn curry sphere is a one bite course built from reduced Malabar curry encased in a thin shell, engineered to collapse on the palate. The reimagined mango lassi closes the meal as a frozen, layered dessert that plays on memory rather than nostalgia. Beyond the plates, the communal counter is a draw in its own right, offering a view directly into the pass. The restaurant's ingredient sourcing, from kokum in Goa to heritage rice in Chiang Rai, is detailed on a menu card you take home.
Gaa sits on Soi Sukhumvit 53 in Khlong Tan Nuea, Watthana, a short walk from BTS Thong Lo. The restored house is set back from the road behind a small garden, with valet parking on site.
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