Paste Bangkok dazzles with royal Thai flavors reimagined through heirloom recipes in a chic setting with standout attentive service.
3rd Fl Gaysorn Centre 999 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand Get directions
฿1,000+ · Menu
"The food here is as intricate as the spiral silk cocoon sculpture that fills the airy dining room. Drawing inspiration from royal Thai cuisine, the kitchen also employs century-old techniques and plenty of local ingredients. The roasted duck curry with lychee, fennel seed and freshly squeezed coconut milk and the char-grilled pork, fennel seed, and smoked tomato relish are recommended and can be found on the tasting menus and à la carte. Excellent service further enhances the experience." - Michelin Inspector
"At Paste, I want my customers to taste Thai cuisine like I did and have an experience that’s true and memorable full of Thai complexity that cannot be found anywhere else. Thailand has some of the most complex flavour combinations and at Paste we use a minimum of 30 ingredients." - Colin Ho
"Try green curry here: Phra Nakhon, Bangkok Paste, Bangkok." - Pruepat 'Maprang' Songtieng
"Bongkoch “Bee” Satongun has dedicated her career to exploring and breathing new life into classic Thai cuisine. Together with her husband, they opened Paste Bangkok in 2015 which quickly gained renown for its “heirloom Thai cuisine” and earned a Michelin star in the inaugural MICHELIN Guide Bangkok 2018." - Michelin Guide Digital-Singapore
"A Contender for the Crown of Bangkok's Finest Thai Restaurant Head chefBee Satongun andco-ownerJason Bailey, a husband-and-wife team, are dedicated to bringing back lost recipes and techniques of heirloom Thai cooking. Paste is one of Bangkok’s most exciting Thai restaurants, and the Michelin judges have duly noted that fact by gracing it with a star. The cuisine is based on century-old family recipes served with innovativetwists and an attention to detail that make it as aesthetically pleasing as it is delicious. Signature dishes include black cod poached in duck lardand larb salad with pheasant, hog plum leaves, and edible flowers, but really everything is good."
