A signature starter that surprises with the combination of sweet watermelon, crunchy fried shallots, aromatic galangal, and salty-briny salmon roe. This dish exemplifies Paste's approach of taking traditional Thai flavor combinations and presenting them in unexpected ways. The watermelon provides refreshing sweetness, the shallots add crunch and sweetness, galangal brings aromatics, and the roe adds bursts of umami.
Tips from diners
This is a good palate opener. The watermelon is refreshing and prepares you for richer dishes to come, but the fried shallots and roe make it interesting enough to remember.
Called the truly impressive dish that left the deepest impression by one reviewer. The salad combines sweet pomelo, smoky char-grilled prawns, and a complex dressing made with gapi khoei (fermented plankton paste) and chili jam. The Asian citron adds aromatic bitterness. A modern take on traditional yum som-o.
Tips from diners
The fermented plankton paste is strong and umami-rich. Mix the salad well before eating so the dressing coats everything, otherwise you'll get intense pockets of fishiness.
One of Chef Bee's signature dishes, featuring duck cooked until melt-in-your-mouth tender. The preparation uses an ancient Thai technique with nutmeg and curry paste, flavors not commonly found together in modern Thai cooking. Sawtooth coriander adds an herbal sharpness. This dish appears on the tasting menu as a chef-recommended signature.
Tips from diners
This dish comes from a 17th-century royal cookbook. Chef Bee researched it from historical texts and adapted it for modern palates while keeping the core flavors intact.
A signature dish inspired by royal Thai cookbooks. The omelette incorporates 31 different flavor elements traditional to Thai palace cuisine. The result is a huge omelette that easily feeds 3-4 people, with umami-rich egg and sweet crab meat throughout. Multiple reviews call this out as a must-order signature.
Tips from diners
This omelette is huge and meant for sharing. Order one for every 3-4 people at the table, not one per person.
Called the most delicious curry dish at Paste by multiple reviewers. The curry uses fresh light coconut cream rather than heavy coconut milk, keeping it bright and aromatic. The salted duck egg adds richness, while hairy eggplant provides texture. The crab is Spanner crab, sweet and delicate. Food blogs describe it as rich, aromatic, and full of juicy crab meat.
Tips from diners
The curry comes with rice but you'll want extra to soak up every bit of the sauce. The crab pieces are generous and the salted egg yolk melts into the curry.
A rich red curry featuring roasted duck and unexpected lychee for sweetness. The fennel seed is not traditional in Thai curries but adds an aromatic note. The coconut milk is freshly squeezed rather than canned. Available on both the tasting menu and a la carte. Reviews note the balance between the rich curry and the sweet-tart lychee.
Tips from diners
The lychee sounds odd in curry but it works. The fruit's sweetness balances the spice and the fennel seed ties everything together with an anise note.
A highly recommended dish where tender black cod is coated in a reduction of palm sugar, fish sauce, and soy. The palm sugar caramelizes during cooking, creating a sweet-salty glaze. Duckweed powder (a traditional Thai ingredient) adds an earthy, slightly bitter finish. The fish is cooked until it flakes easily.
Tips from diners
The cod is cooked perfectly medium so it stays moist. The glaze is sweet upfront, then the fish sauce umami kicks in, then slight bitterness from the duckweed at the end.
Opened by Chef Bongkoch 'Bee' Satongun, named Asia's Best Female Chef 2018. The menu draws from heirloom Thai recipes found in worn royal family cookbooks and ancient culinary texts, aiming to show Thai cuisine as more than cheap takeaway. Held a Michelin star for seven consecutive years (2017-2023). Each dish is described as 80 percent traditional, 20 percent innovation.
The tasting menu is the best way to experience the restaurant if it's your first time. It's curated to show the range of techniques and includes signature dishes.
Smart casual is appropriate. Located in Gaysorn Village luxury mall, so the setting is upscale. Not stuffy, but flip-flops and tank tops would feel out of place.
Located on the 3rd floor of Gaysorn Village, next to the Intercontinental Hotel. Chit Lom BTS station is the closest stop, about a 5-minute walk.
Expect to spend 5,500+ baht per person for the tasting menu, plus 3,550 baht for wine pairing. A la carte lets you control the budget more, with mains around 650-950 baht.
Book well in advance, especially for dinner. The restaurant is small and fills up quickly. Lunch is slightly easier to get into than dinner.
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