His passion for his art is infectious. At his eponymous restaurant, he takes time to explain his creations to diners and then natters on about street food, spices and new culinary techniques. The lucky ones who show an interest get a demonstration in the lab-cum-kitchen that is chock-a-block with the tools of his trade, both traditional and nouvelle.
Chef Gaggan Anand who mastered the secrets of scientific cooking at the elBulli academy.
Food writers are even offered a personal guided tour of hidden culinary gems, or favourite street-food stalls at the Or Tor Kor market. It is this one-track enthusiasm that, in a little over two years, has also propelled his establishment to the No.10 spot in Restaurant magazine's Asia's 50 Best Restaurants and to 66th place on a list of the world's 100 best restaurants.
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