Louis Vuitton is a brand that’s synonymous with the spirit of travel but with chef-owner Gaggan Anand, winner of Asia’s Best Restaurant for four consecutive years, Gaggan, the journey has turned gastronomic. Housed in Bangkok’s LV The Place Bangkok at Gaysorn Amarin lies a stellar space that operates as a store, exhibition center, café, and restaurant helmed by the acclaimed Anand. Gaggan at Louis Vuitton is the French luxury label’s first restaurant in Southeast Asia. The two-storey destination concept pays homage to the man who started it all 170 years ago, Louis Vuitton as a trunk maker.
More than a century later, the sought-after trunks are still raring and make for an enticing display at the restaurant entrance. Fashion may be food for the soul but inside the chamber boasting sloping walls dotted with resin structures by Draga & Aurel, Monogram flower lamps, and fringed drapes, it becomes a tantalizing and tangible reality. The restaurant features ten Italian marble tables that flaunt seasonal cuisine highlighting the five Ss: sweet, sour, salty, spicy, and surprise. Each composition is served on a unique platter, giving connoisseurs with monogrammed attires and handbags something to remember from a soothing mushroom recipe with a Damier design to an elaborate lobster dish with Thai influences.
The iconic Yoghurt Explosion with the imprint of Louis Vuitton’s monogram brings out the child in you while the Damier Momo flaunts dual-colored pastas. It is indeed an upscale eatery from one of the leading luxury brands in the world yet it is refreshingly relaxed (the menu includes a dish dubbed ‘Lick It Up,’ which requires patrons to pick up the plate and lick it to get rid of pretenses and enjoy the experience freely).
Per Strait Times, lunch and dinner are priced at 4,000++ baht ($110) for an eight-course lunch and 8,000++ baht ($220) for a 17-course dinner per person. During an exclusive interview with The Straits Times, the 46-year-old chef stated, “I don’t do high street and I don’t see myself in suits either. But I started buying a lot of LV when (the late creative director) Virgil Abloh took over and started doing oversized shirts.”
On his collaboration with Louis Vuitton, he shared, “At first, I was skeptical because I didn’t know if I could deliver. LV is all about fashion, while I’m a funky food guy.” With an overwhelming 17-course dinner, including three delectable desserts by pastry chef Dej Kewkacha, it is indeed an order delivered exceptionally!
