BANGKOK: Paste Bangkok
This meal marks my very first journey on Michelin Star Restaurant or Asia’s 50 Best Restaurants; then I was brought to Sra Bua by Kiin Kiin that is located inside the Siam Kempinski Hotel , and I looked out for Michelin Star Ramen Restaurants in Tokyo such as Nakiryu and Konjiki Hototogisu (yet to pen down about these two but soon!) and also Bib Gourmand Places.
Located conveniently inside Gaysorn Village which is easily accessible by train, Paste is a One Michelin Star restaurant and also an Asia’s 50 Best Restaurants, serving traditional Thai cuisine with contemporary creative twists. This restaurant is headed by talented Chef Bee Satongun, who is awarded as Best Female Chef in Asia 2018.
We had The Tasting Menu which was priced at 3,100 baht per person with a minimum of 2 people required.
It was a memorable lunch in Paste Bangkok. Chef elevates the authentic Thai cuisine to a new next level. Every dish came beautifully, dressed up colourfully; they were filled with depth, flavours were brought out layer by layers, also filled with textures and very aromatic. I went ohh-and-ahhh around, asking my friends about this and that.
If I am not mistaken, it was made of smoked mackerel slice, cashew leave (?) and topped with caviar. (sorry can’t quite remember the details).
Watermelon, ground salmon with fried shallot & roasted galangal powder.
I learned that this is the traditional Thai appetizer that is often served during the summer. This dish was very interesting, very vibrant, very colourful, and very refreshing with sweet and savoury combination together!
Roasted duck, nutmeg, curry paste & sawtooth coriander on rice crackers.
A delicious snack before the main meal! Crunchy rice crackers topped with bits of everything, savoury, umami and everything nice.
Crispy prawns with roasted coconut, cashew nuts & served on rose apple
Another interesting appetiser with crispy juicy rose apple to pair with aromatic and nutty crispy prawn.
Next, our main dishes were served all together at once, and served along with fluffy white rice.
Watermelon rind and fish roe soup with sea bass and jicama dumplings.
*inspired from the Sanidwonges family cook book.
Oriental onion root salad with live lobster from the tank, morel mushroom, Asian citrons, air dried seaweeds & white turmeric
Lon of spanner crab, Nan province salted duck egg, fresh coconut milk, hairy eggplant & lime leaf.
Smoky southern yellow with premium Australian spanner crab, hummingbird flowers, Thai samphire & turmeric.
A very appetizing dish that I love, dosed with the essence from the sea and its gravy works best with rice! Rich and flavourful!
A nice sweet ending to end our meal, petite portion and it was just perfect for everything.
Thanks to my food blogger friends CK and Kenny for taking me on this gastronomic journey. They are also the people who inspired me to have a walk and understand on delicious fine food.
3rd floor, Gaysorn,
999 Ploenchit Rd. Lumpini, Bangkok.
Lunch: 12pm to 2pm
Dinner: 6pm to 11pm