PASTE , Bangkok – Lunch with Chef Bee.

 

What is it ? – Thai Restaurant in Bangkok city serving intensely flavoured, beautifully presented , modern Thai cuisine. The recipes have been very well researched from Royal Thai archives and ancient family traditions. Paste has 1 Michelin star and Number 28 on the list of Asia`s Top 50 restaurants 2019.
Where is it ? – 3rd floor of Gaysorn Shopping mall in Bangkok. Simply get the Sky train to Chitlom station and walk through into the shopping mall.
Who`s Cooking ? – Bee Satongun – Awarded the highly acclaimed title of “Best female Chef in Asia 2018” heads up the kitchen with her husband Jason Bailey.
What should I expect ? – FLAVOURS….probably as intense as you`re ever going to experience in Thailand.
Must order dish – The knockout dish on the menu during my visit was the Lobster. The salad accompanying it was sublime and an absolute perfectly balance combination of sweet , spicy , salty and sour flavourings highlighted by the distinctive perfume of the Kalamansi Lime.
What will it cost me ? – It`s not cheap by a long way but due to its popularity it`s a big hit in Bangkok. The Tasting menu for lunch was B3,100++ (£75 / $98) each
My thoughts – Can I fit in another visit during my Xmas trip to Bangkok ?
What`s good ? – Chef Bee is always there to keep the standards high.
Any Negatives ? – Service needs a bit more refinement. The server really didn`t know much about the food and seemed to have just learned how to read and pronounce the words in English. They were also in too much of a hurry taking away plates and dishes before the other person had finished. The Food was faultless which made up for everything.
Check out – The Gaysorn Shopping mall that Paste is situated in , all high end shops on multiple levels.
Would I return ? – Yes, definitely, the flavour combinations were perfection.
Restaurant Address – 999 Phloen Chit Rd, Khwaeng Lumphini, Bangkok, Thailand     Phone: +66 2 656 1003

Thai Amuse to start lunch off.

 

Watermelon , ground Salmon  ,  Fried Shallot and roasted Galangal powder.

 

Roasted Duck , Nutmeg , Curry paste and Sawtooth Coriander on Rice Crackers.

Thai deep sea game Mackerel , slightly Umami-synergy cold infused with Sothern Thailand fresh Kua Kling  Curry and Beach plant life.

Watermelon Rind and Fish Roe Soup with Sea Bass and Jicama Dumplings inspired by a recipe from the Snidwongse family cookbook 1968.

Chive Root Salad with Lobster , Morel Mushroom , Asian Citron , Air dried Seaweed and White Turmeric.

Loin of Spanner Crab , Nan Province salted Duck Egg , fresh Coconut Milk , hairy Eggplant and Lime Leaf.

 

Massaman Lamb Curry with young Mhon Thong Durian , Thai Cardamom and dried Coconut Apple

Dessert

 

Sweet treat – Chocolate Cherries.

To view more photos from Paste – Please CLICK HERE

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