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  • Dylan Wu

Paste | Michelin starred Heirloom Thai Cuisine

Updated: Dec 28, 2019


Paste is a two year Michelin starred restaurant(2018-2019) located adjacent to the intercontinental hotel in downtown Bangkok. It is also one of the Asia’s best 50 restaurants in 2018 and the best Thai Fine Dining ranked by Top Tables.




The chef of Paste, Chef Bee Satongun, is the winner of the best female chef in Asia 2018. She likes to discover old traditional Thai dishes that has been long forgotten, and loves to incorporate edible flowers onto her dishes.


photo from www.pastebangkok.com/chefs/

For us, we did not order the tasting menu as there are ingredients of which we could not eat and many of which we wanted to try not on the menu. Hence, we ordered separately from the a la carte menu. Together, we ordered two entrees, one soup, one vegetarian dish and two main dishes. (PS. All dishes in Paste are meant for sharing and eating with rice)


Menus can be found here: https://www.pastebangkok.com/menu-michelin-star-heirloom-thai-cuisine/


The first plate that came was a complimentary entree, one for each person. I don’t remember exactly what it was composed of but it worked well together with the flower on top (yes the flower is definitely edible), it was even better with the complimentary starter sparkling water infused with what I believe was rose.



Then came the entrees we ordered, the “Watermelon, ground salmon with fried shallot & roasted galangal powder” came first. This dish was first created to serve at the inauguration of the temple of the Emerald Buddha in the year 1809 King Rama I. This is one of the signature dishes of Chef Bee. At first thought, the combination of watermelon and salmon doesn’t seem appetizing at all to me, but man was it good. It was so good, I licked the plate clean, the salmon roe and dried salmon gave the saltiness while the watermelon brought the freshness to the dish. This is a must eat here at Paste.


Watermelon, ground salmon with fried shallot & roasted galangal powder

The second entree that came was the “Crisp prawns with roasted coconut and cashew, on rose apple & Minced chicken and ginger rolled in roasted coconut, on green mango”. This, although not as mind-blowing as the watermelon and salmon dish, was also mouth-watering. The minced chicken and the prawns complemented by the rose apple and mango brings a perfect balance between sweet and salty, while the the cashew and the coconut adds the crunchiness. Together with the mild spice of the chili, it just elevates the taste one more level.


Crisp prawns with roasted coconut and cashew, on rose apple & Minced chicken and ginger rolled in roasted coconut, on green mango

Then came our soup, the “Old style hot & sour soup of crisp pork leg, char-grilled shallots, jackfruit seeds, roasted tomatoes in a smoky chicken broth” an old style Thai soup that are rarely seen nowadays. This is also a must order here at Paste, this soup is the best bowl of soup I had on the whole trip. The crisp pork leg is extremely crispy, and the shallots are soft with a strong charred flavour. Most importantly, the balance between spicy and sour was controlled perfectly with the sourness taming down the hotness of the chili.


Old style hot & sour soup of crisp pork leg, char-grilled shallots, jackfruit seeds, roasted tomatoes in a smoky chicken broth

Lastly, and most importantly, the main courses. For the main course, we had “Smoky southern yellow curry of gulf of Thailand spanner crab, hummingbird flowers, Thai samphire & turmeric” , “Northern Thai khao soi noodles with steamed chicken, jeow bong paste, black ginger and rich chicken stock” and “Free-range roast duck (half), rubbed with northern Thai mah kwan pepper, with fresh som-jid & star anise sauce”.


First off, the yellow crab curry. This was spectacular, probably my second favorite curry after Savoey’s in Bangkok. It was rich in flavour and full of juicy spanner crab meat. The spice of the curry was just right, not too mild, not too strong, with enough kick to go perfectly with rice. Another one of their signature dishes. Then the noodles, the noodles compared with the other dishes are not as impressive, however, it is still tastes pretty good. The noodles are pretty sour together with the lime juice, however, again the spice and chilis in this dish balances out the sourness, and combined with the fresh bean sprouts, it creates an amazing dish, just not as impressive compared to the rest. Lastly, the roasted duck, again, a signature dish. The duck is almost melt in the mouth tender, with a great spice rub on the duck to bring out the sweetness and juice of the duck meat. This was the only dish we ordered that are not spicy, yet still it was one of the best we’ve eaten. It was so good that it got licked clean before I got a chance to take a picture.


Northern Thai khao soi noodles with steamed chicken, jeow bong paste, black ginger and rich chicken stock

Smoky southern yellow curry of gulf of Thailand spanner crab, hummingbird flowers, Thai samphire & turmeric

Steamed silken tofu, mint, coriander and fried shallots with a soy & ginger dressing

Finally, the finish off the meal, they gave us a complimentary dessert. Although the dessert is not the best in any way, it was a nice touch to end up the Michelin star experience here at Paste Bangkok.



The overall experience in Paste Bangkok was amazing, with out of the world tasty food and an atmosphere like none other. The dishes we ordered were all way above average, however, must of the dishes we ordered were their signature. Our friends however, ordering from the tasting menu, did not enjoy it as much as we did, since they didn’t like every ingredients and dishes on the tasting menu. If you are looking to have a Michelin star restaurant experience in Bangkok and you haven’t tried Paste, you should come and have a try.



Paste Bangkok Info:

Website: https://pastebangkok.com

Address: 999 Phloen Chit Road Level 3 Lumphini, Pathum Wan, Bangkok 10330

Phone number: +66 2 656 1003