7 years after my last update, so much has happened, including COVID. Gaa has prevailed and come out of the other side with not 1 but 2 Michelin stars! I recently dined there again here's my take on a bigger, better, more polished Gaa.
Update 25th June 2019 Slightly more than half a year after this review, Gaa is now:
13th Best Restaurant in Thailand Tatler's Best Restaurants 2019
2nd in BK's Top Tables 2019
16th on Asia's 50 Best List 2019
95th on World's 120 Best List 2019
1-Michelin Star rated
1 of only 14 eateries to have ever been awarded Stranger in Bangkok's "Wah Lau Eh!" Stamp of Approval
So congratulations the entire team at Gaa, and of course to Garima, the reigning best female chef in Asia. I told you so!
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I love simple food that's not simple.
Too many times, dishes are served in front of me like meticulous assemblies of 10-15 elements, only to taste much less than the sum of its parts. I crave for food that look straightforward yet get my brain juices flowing.
Enter Restaurant Gaa, the brainchild of head chef/part owner Garima Arora. After understanding the origins of the word Gaa (a combination of chef's initials), it's easy to realise that the classy yellow house standing proudly opposite Gaggan is simply an extension of chef Garima herself, and the cuisine, a culmination of her personal journey, which includes a childhood in India, a stint in journalism and a star-studded cooking route through Paris, Dubai and Copenhagen.
Chef Garima Arora
Gaa's food is either simple-looking dishes that taste extraordinary, or peculiar combinations that end up making absolute sense. Chef Garima's craft has reached a kind a maturity that isn't easily found in Bangkok. This spirit is consistent throughout the whole tasting menu, right down to the in-house drinks (eg. the fizzy lychee sake or coffee kombucha). It's also the only restaurant in Bangkok that made 3 reputable chefs text me before they finished their meal to exclaim how great the food was.
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Chef Garima insists on using only ingredients sourced in Thailand, which explains a lot as you glance through her menu (the main course is the single most delicious pork rib you will ever eat, not some air-flown A5 Wagyu beef). When I commented on the presence of obvious Indian elements in most of her dishes, it was clarified that spices were used to lift the flavour of individual dishes when required, not to specifically introduce hints of any particular cuisine. She is not ready to use any words or cuisine to limit what they will put out in the future.
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With the rise in global recognition for Bangkok's fine dining scene, what needs to improve concurrently is the receptiveness of the local palate to different cooking styles. In this aspect, Gaa has set a benchmark in this city when it comes to the gradual education of local diners to modern unbounded cuisine. Chef Garima does not plan to slow down, and Bangkok will be better for it.
Personally, I have visited Gaa twice, devouring basically the same menu (bar 1 dish) both times, and I am happy to report that the 2nd meal was even better than the first. If there's any gripe about Gaa, I just wonder whether I will pay for the meal a 3rd time if the menu remains largely similar. Chef Garima, however, has assured me that many changes are on the way. She just wants to make sure every new dish is perfect before making changes, and not release them for the sake of it.
So there is only 1 thing left to do, that is to declare Restaurant Gaa as the first fine-dining restaurant to receive my "Wah Lau Eh!" Stamp of Approval. I thought long and hard about this, and I am super thankful that Chef Garima was actually willing to spend time with this little blogger and receive the cheesy sticker when I reached out.
For her kindness, I gave my stamp, and my first little heart, to Chef Garima.
Truth be told, Gaa deserves stars, not stamps, but whatever happens moving forward, they will always be, to me, one of THE places to eat in Bangkok.
Songkran, Thailand's new year, just ended a week ago. I can't help but feel that my 2026 will forever be defined my dad's sudden passing right before Chinese New Year in February, and our first Qingming for him right before Songkran in April.
It was just a blink of an eye ago, when I was pushing him in a wheelchair in Yunnan in April 2025, admiring the snow mountains, enjoying wild mushroom hotpot together, and him convincing me to sing in the KTV at ClubMed when I wasn’t really in the mood to sing in front of a big group of elders.
Enjoying his best life in Yunnan.
Even closer in memory, late August 2025, he celebrated his 74th - his best birthday ever, over a huge steamed Black Emperor Fish (he specially asked me to arrange as he had never eaten one before) in the presence of his closest family and friends.
I held his hand tightly as he went through his first ever dialysis session after a fall at home in October 2025.
When I welcomed 2026 with him, he was already recovering rapidly after the positive effects of dialysis, and was quickly returning to his usual social activities. He had clear instructions about Chinese New Year 2026, which resulted in me helping him book a table for our family's Réunion dinner, which he missed by a week.
He was the one who made sure everyone was present without fail every CNY, a determination only a global pandemic managed to stop. It was sometimes painful to arrange, but on hindsight, it was his way of showing his brand of tough love, ensuring the family remained close. He then reminded us of his gentle, tender love when we met, in actions reserved solely for his grandchildren.
This year, he made sure all of us had somewhere to celebrate anyway, with or without him, not only for CNY Eve, but on the first day of CNY as well.
This is my father.
He wasn’t perfect, but he showed us it was possible to love on our own terms.
He showed us it was possible to live on our own terms
He showed us, it was also possible to leave on our own terms.
This is life.
The reminder to love while you can comes in the cruelest of ways sometimes.
It's a bit hard to explain what Sarawak Laksa is. You have to taste it to know that it's completely different from any other more well-known laksa variants. Why it's so under-the-radar, wow, I think I could spend another post simply talking about its origins, but just understand that traditionally there were only a few small family-owned establishments dominating the laksa paste supply chain, thus the small supply and inability to spread its wings.
As good as an overview you can find, though I feel that the only legitimate noodle is vermicelli.
I remember whenever my mum spent an entire day making laksa at home, every drop of broth felt like liquid gold. If I used less broth for each bowl, I might accumulate enough to make an extra bowl for supper. Therefore when I see customers leaving entire bowls of (good) laksa broth behind, I get super angry deep down inside. That's how much I love my Sarawak Laksa.
Cutting the long story short, I shall now go straight into my report on all the noteworthy Sarawak Laksa stalls I've personally tried in Kuching, and this is a post that will continuously be updated.
Update November 2025:
One of my absolute favourites - Ah Mui Laksa (formerly of Foody Goody Cafe) has moved! Please scroll down to see more details.
Guess who has taken over from Ah Mui Laksa at Foody Goody Cafe? Hint: It's one of the stalls featured here too, opening a branch there.
Newcomer - Everyday Laksa at Very Nice Restaurant, Jalan Rock
Newcomer - Laksa Stall at Jia Yan Cafe (thanks to the recommendation from Kopikho!)
There are a couple of interesting notes about this new addition. Firstly, it's located along the 2nd row of shophouses right opposite The Spring Kuching (there is a nice overhead bridge), so a shopping/movie date can be planned in conjunction with the laksa trip. Secondly, I looked at my picture of the stall again and again but couldn't find a name for the shop, so let's just call it "Laksa Stall at Jia Yan Cafe".
The beauty of this laksa is in the broth - intense with laksa flavour without being too rich or viscous, good to be slurped till the last drop.
See, no name right?
Beautiful bowl of laksa
Pro tip: The Teh Tarik and Kolo Mee Tai Mak in the same coffeeshop are excellent as well.
With effect from 29 October 2025, Ah Mui Laksa has moved from Foody Goody Cafe to its own coffeeshop called Madam Mui Laksa and Kopitiam on Jalan Rubber. Here's my report after the recce visit.
Foody Goody Cafe beside the current Kuching Specialist Hospital (it's moving soon) is a place known for having slightly pricier products due to the steady clientele from the hospital. Looking past the prices, it also houses my favourite laksa of the moment, Ah Mui laksa.
Everyone has their own laksa preferences, and I like mine with a wholesome seafood broth and strong spicy flavours, without being too viscous at the same time. Ah Mui hits the spot.
Ah Mui Laksa: Take 1
Ah Mui Laksa - Take 2
Pro Tip: Suck up the remaining broth with some crispy dough fritters from the same coffeeshop.
This is the laksa I 'grew old eating', as I must have been already 20 when I started having it, as it's literally within walking distance from my apartment.
The owner obviously didn't grow much older after all these years, what happened to me?
A very good bowl of Sarawak Laksa
Honestly, it's hard to find fault in this bowl of laksa, as can be seen from the sheer popularity of it. Then again, I feel it has lost a bit of magic over the years. Because they cook vermicelli in bulk to speed up the cooking process (reduce waiting time), the hot broth is added to a bowl of cold vermicelli these days, resulting in a lukewarm bowl. If I had my way, I prefer a bowl served piping hot.
Pro Tip: Order the Teh C Peng Special, which must be one of the very best in town.
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3. Poh Lam Laksa at Chong Choon Cafe - The OG of the Laksa I "grew old eating"?
The OG of the laksa and Teh C Peng Special at Sin Chong Choon? I need to dig deeper to give you a better answer, but there are definitely similarities!
If you are a tourist living downtown in Kuching and only have time for 1 laksa, this should be the one you go for. It has the well-balanced characteristics of the one at Sin Chong Choon, but feels hotter and fresher when served.
Closed on Tuesdays!
Another great bowl.
Pro Tip: The Teh C Peng Special as well. After having them at Chong Choon and Sin Chong Choon, you will struggle to find a better glass of Teh C Peng Special in Kuching.
Supporters of deceased culinary legend Anthony Bourdain will have to walk this rite of passage to understand what he meant describing Choon Hui's laksa as the "Breakfast of the Gods". He confirmed his love for this dish by visiting Choon Hui not once but twice during his rare voyages into Kuching.
Highest base price of them all.
The richest of them all too.
I have to say, I understand why a non-local will really really love Choon Hui's version of Sarawak Laksa. It's rich, heavy, thick and packs a really good punch, giving you high levels of every sensation Sarawak Laksa is supposed to provide.
That said, I find it very difficult, if I live long-term in Kuching, to have this version of Laksa frequently, as it's a little bit of an overkill, but don't misunderstand me, it's still an excellent bowl, made for the occasional indulgence.
Pro Tip: Don't leave Choon Hui Cafe without trying their Popiah.
Also a very worthy item in the famous coffeeshop.
I've actually tried many more laksas during my last visit to Kuching.
Sad to say, things don't always remain the same. Some of my old favourites were not what they used to be.
After much deliberation, I've decided to only include the stalls that I am confident will give you a good laksa experience, so that's all for now. I will continue updating this list with new worthy candidates though, so do stay tuned!
On the final day of his funeral, during the funeral service, pastor suddenly asked my brother and I to say a few words about my dad. Here's my piece, said mainly in chinese (english translation below):
“ conclusion - 炒面和炒煮面加了很多味精 and also not so good, 大鱼大肉就不知道。”
还有
"Poor service plus expensive price for food and drink. Too few workers, very busy."
他在用他的方式跟我说他不会带我去吃。
2月7号星期六，他在群里问我们过年谁要爆竹，烟花的。
我哥哥回答说，小型的可以。
"小型的不如看别人放的。"
爸爸就是这样，要做就要做大的。
我爸爸跟大家的爸爸一样，he is a man of few words. 特别是在几次中风之后，说话更困难，就索性不说了。他跟大家的问候，就是每天早上发的老人good morning 图。他不只发给家人，也发给朋友，甚至我在新加坡的老板也收到。有趣的是，他在whatsapp 和在wechat发的早安图都不一样，有时看到不同的图，一天还发好几张不一样的。
My brother has already expressed his gratitude to everyone, so I want to share some snippets of my father's last two weeks.
My father passed away on Monday, February 9th.
Just two weeks ago, I sent him a review video from a food blogger. He was interested and went to try it out, but the coffee shop was closed. I thought that was the end of it, but a few days later (January 30th), he went back and posted his first-ever detailed food review.
"Conclusion - the fried noodles and stir-fried boiled noodles had a lot of MSG and weren't very good; I don't know about the more expensive meat and seafood dishes."
There's more,
"Poor service plus expensive prices for food and drinks. Too few workers, very busy."
He was telling me in his own way that he would never take me there.
On Saturday, February 7th, he asked in the family group chat whether we wanted firecrackers and fireworks for Chinese New Year.
My brother replied, "Small ones are fine."
"Small ones, might as well watch the others'."
That's just how Dad was; if he was going to do something, he will do it big.
Like how many of you would describe your dads, my dad was also a man of few words. Especially after suffering several strokes, speaking became even more difficult, so he sometimes simply stopped talking. His greetings were a daily "Good morning" picture. He sent it not only to family but also to friends, and even my boss in Singapore received it. Interestingly, the "Good morning" pictures he sent on WhatsApp and WeChat were different; he might even send several different "Good morning" pictures in a single day.
He left us at 6:15 AM on 9th February. That morning at 6:03 AM, he sent his last "Good morning" picture and left—how swift and graceful.
His last "Good Morning" Picture.
Finally, I want to thank my mum.
My dad wasn't always kind to her, but she stayed by his side, never abandoning him. My brother mentioned that Dad managed to settle many important issues and met with many friends. If it weren't for her, repeatedly nursing him back to health from multiple setbacks, he wouldn't have been able to accomplish what he wanted. If my mother's mission in this world is to take good care of my father, then she has accomplished her mission handsomely.
I hope that when you visit Kuching in the future, you will not forget my mother. Call her often, chat with her, and take her out for tea, okay?
Finally, I hope we will not remember my father's less-than-lovable qualities, but rather how much he loved us, and his humor and charm. Thank you.
I've been a lifelong fan of perennial underdogs in both football （English Premier League) and basketball (NBA) - Tottenham Hotspur and Phoenix Suns.
They are both pretty sound as business entities, sustainable long term, and are usually one of the better teams in their leagues, tried their best within their means, got really really close but never successfully broke through😔.
Over the last 5 years, I saw both teams change their approach dramatically to take the next step.
Tottenham, still with Harry Kane and Son Heung Min dragging them along, hired serial winners Jose Mourinho and Antonio Conte to lead them to titles.
Phoenix, with Devin Booker in (and still in) his prime, blew up their short-term draft potential and traded for one of the top 10 players to ever grace the NBA, Kevin Durant and maximum-salaried "Robin" Bradley Beal, hiring ex-championship winning coaches Frank Vogel (champion with LA Lakers) and Mike Buldenhozer (champion with Milwaukee Bucks) to win.
They both proved that radically changing their DNA would fail miserably. Stacking star power with A-list coaches might lead to humiliating failure, not success. Phoenix, especially, played toxic your-turn my-turn isolation ball without any form of team unity nor fight, and became the joke🤡 of the league last season.
Then again, I would like to think that both Tottenham and Phoenix have learnt their lessons by now and are proving it with their actions.
Spurs won🏆 the Europa League last year with Kane long gone and Son as a bit-part contributor in the final run-in, and are trudging along more consistently this season under up-and-coming manager Thomas Frank, no clear stars, just like how they did well under similar conditions with Mauricio Pochettino.
Suns have moved on from Beal, KD and the disinterested😑 championship coaches and pushed the reset button with just one bona fide star Devin Booker and first time head coach Jordan Ott.
They are both playing team ball, staying low-profile but are effectively punching above their weight💪, even if it's still a big unknown if these new iterations will result in tangible trophy wins.
Nonetheless, it's a welcome new dawn for me in terms of being a sports fan. I think I have my teams back😁.
And if you are still reading, never forget your DNA or force yourself to dramatically change to get better. The best way to get better, is to also be true to yourself in the process.
Finally, it is very hard to win. There is only one, or very few winners. Real victory is to become a better version of yourself.
Good luck (final word in the caption below⮟).
May the Son be with you. Photo Credit: TalkSport.com
