After working in several European countries, a German twin joined a Gaggan boss to rent a small bungalow built in 1970 in the center of Bangkok, and achieved the 50 best in Asia in a year. Behind all this mythology, I picked up the phone and booked two dinner seats, and the operator, who spoke in English with a Filipino accent, accepted the reservation and told the restaurant to leave only half an hour of seats and enter at 5:30. Open the map to see that it is one of the most traffic jam areas in Bangkok, so leave early, Google Maps is not too accurate, on the same road but the positioning is a bit far away, and the restaurant is 5 o'clock after the episode. For the 50 best restaurants in Asia, it’s nothing to sit at the door and wait for a while. At 5:20, suddenly it became very dark. The rainy season in Bangkok was really scary. I politely asked the waiter if I could enter 10 minutes early in the wind. I sat in and waited. The waiter replied that the boss said 5:45 to let in. I said you look at the weather, at 5:45, maybe I was blown that you didn't know me. When I called to book, I was notified that the door was open at 5:30. The waiter ran away for a while, probably went back to ask for instructions, and then came to open the door. This episode made me uninterested before the meal. The restaurant was rebuilt from an old house, so there were some scattered seats on the first floor, and the rooms on the second floor were all private rooms. The first dish was a signature pretzel with beer. In fact, I was quite disgusted that Western food made things smaller and smaller, but it was a craftsmanship to the exquisiteness of the dish. The beer was filled with lemonade, which was very refreshing. Pretzel and salt were served with mysterious cheese sauce, and it felt too little to give two pieces. I didn't give bread, but it was a pity that the remaining cheese sauce was left. Frankfurt green sauce is better than what I ate in Frankfurt. It is really a master and a taste. It may also be the result of chefs who have experienced it in Asia. The 26-course salad is accompanied by tomato sauce, sour and sweet, with small, small pieces of dry bread, small but peppery, giving a stunning feeling. The flounder milk is actually served with potatoes, so there is no guilt to eat. German vinegar and wind beef are cured by the chef for 12 hours, and the entrance is instant. The way the plate is placed is also more mainstream, and it feels like the Germans are also starting to tide. The dessert is called dark beer buckwheat ice cream, although there is beer on the menu, but almost no taste, the name is very domineering. The restaurant has a sommelier, it looks familiar, a question is turned around by Rabuchon restaurant, the recommended orange wine is also more fashionable. Although there is no welcome drink, no wipes, no appetizers, no bread, but there is still a certain price/performance ratio at this price. This German restaurant quite subverts the old feeling of a few people can't eat a plate of German food tradition, and suddenly feels that Germans can eat enough after eating. If you want to see what German food can play, this restaurant is a few choices.