In a nutshell:

Unmissable if you are in Gurgaon & feel like having Thai food – close to the real Thai food, lots on the non vegetarian menu beyond chicken, many options for vegetarians, non Delhi-ised food with Bangkok like flavours, cool interiors, excellent staff – overall we had an awesome time. HIGHLY RECOMMENDATION

Address & other details:

Instagram – Banng

Facebook – NA

Google – Banng

Phone for reservations / enquiries: 

Meal for 2: ₹1000 onwards

Cuisine type :  vegetarian & non vegetarian 

Disclaimer: All restaurants / eateries reviewed by YUMMRAJ were visited by YUMMRAJ himself & he has paid for the full Bill & tips also. http://www.yummraj.com does not have even one featured / sponsored reviews. YUMMRAJ believes in going to a restaurant in anonymity, as a normal guest, experience everything & give a honest account of the same to you.

YUMMRAJ rates all the food items & then gives a final overall rating, which is a simple average of the individual item ratings. What the ratings stand for: 5 = Excellent, 4 = Very Good, 3 = Good, 2 = Fair, 1 = Disaster

Short description- in case u r in a hurry 

We read about this new restaurant on social media. When we went to our favourite artisanal winter market, handpicked by PC, we saw the restaurant. However our past experiences of bad/ average Thai & other Asian food (including at many 5 star hotels) kept us away. 

One evening Chef Anirban Choudhury ex Joint cafe suggested we eat out here. We did & we are so happy we did. Will get back many more times to experience the entire menu. 

The restaurant does not accept reservations in the evening. So by the time we reached (around 8pm), the indoors had been full. So we sat outside. 

Early February evening was cold but the effective heating system next to the table ensured that we did not feel cold. 

The look was luxurious – a combination of red & gold. 

The menu card had a red velvet cover. The contents were very well described & articulated. 

The serving staff were extraordinarily well informed about the dishes & were able to hold a conversation. They did explain each dish very well. There was genuine warmth in their interactions with us. Chef was doing a round of the tables & dropped by at our table too, for a chat. Loved that. 

The food was outstanding. This was the first time since we ate food at Thai national Sirattia’s kitchen (erstwhile home chef, delhi NCR) that we liked the food. We had stopped eating Thai food in India. Sirattia moved to kolkata & she does deliveries in kolkata. 

Detailed description – in case u hv the time to njoy reading: 

We started with a fusion dish – tom kha pani puri. The super crisp panipuri was served separately, the water was served inside tiny ceramic elephants. 

The pani was made with chilled coconut broth, herbs & white oyster mushrooms. The combo was Unputdownable!!!! The intensity of the pani, the flavours of the herbs, the flavours of the mushroom all made this into a magical start to the evening. Rate it 4.75/5

Yum seabass Ceviche came next. The fish had been ‘raw cooked’ without fire, using hot seafood sauce, crispy onions, garlic. The taste had a good balance of salt & tart. The texture was fun. The crunch of onions complimented the softness of the fish. The flavours of fish were enjoyable while garlic & other ingredients made their presence felt. Rate it 4.5/5

Namtok spare ribs bowled us over with its amazing balance of fat & meat. The intensity of flavours of meat was unbelievable. My eyes closed as I kept chewing on that wonder. This came with a spicy, sweet n’ sour rice herb salad. Rate the dish 4.95/5

We ordered Bangg Thai omelet with crab for the mains. It was served with Chinese celery and a sweet, sour n’ spicy dressing. The dish was served with a bowl of rice.

We imagined an omelet with crab meat in it. This had a lot of crab meat with eggs to bind it. The crab meat was sweetish & just outstanding. The sauce did magic to the flavours. Every bite was juicy. The joy of munching on this dish was bordering erotic!!!! Rate it 4.95/5

For dessert we had coconut ice cream with khanom bueang waffle shells. We got a DIY ice cream taco tray. Here the different toppings had been served : nata de coco, palm seeds, peanut butter, green coconut tenders. We mixed & matched these & had our tacos. 

For the uninitiated, khanom bueang waffle shells are usually these shells are made of rice flour, mung bean flour & eggs. 

Nata de coco is a chewy translucent jelly like edible, made by fermenting green coconut water that transforms the coconut water to a cellulose gel. 

Loved the distinct coconut flavours in the ice cream & enjoyed the distinctness of every ingredient. Rate it 4.5/5

Overall rating averages out to 4.73/5, an incredible score. Hope the next few visits will be as good. Look forward to trying out the entire menu. 

Hope they do not soften the flavours to adjust to delhi taste. This is excellent as it is.