An inventive interplay of Thai flavors and textures guides the diner on a gastronomic exploration of noble and provincial Thai dishes.The guiding philosophy at Paste is to maintain an ever-changing seasonal menu, showcasing the very best native produce. The chefs, Bongkoch “Bee” Satongun and Jason Bailey, continually research, test, and polish historical recipes and traditions. Don’t expect molecular or fusion flourishes as they stick to local herbs, fruits, and vegetables used in their dishes.

MUST TRY: Northern larb salad of Royal Project pheasant with mak-wean pepper, cloves, hog plum leaves and Royal Project edible flowers.

AMBIENCE
The double-height window panes facing Central World make for an impressive backdrop for the minimal decor and handful of showpieces: giant strips of silkworm cocoons rising to the ceiling, glass domes housing leafy arrangements, and circular nooks formed by sculptural banquettes. The place is in a mall and a walk through Gaysorn’s corridors is not a fun way to start a meal.

SERVICE
Service by the Thai waiting staff is refined, professional, and friendly. You can feel husband and wife chefs Bailey and Satongun’s creativity and personality business, which is not always the case at other traditionalist restaurants.

FOOD
Paste’s plating is equally becoming: relaxed and effortless despite a painterly attention to color. While Paste occasionally looks to Bailey’s homeland of Australia when it comes to finding a good beef cheek or ocean trout dish, it otherwise sticks to authentic Thai cuisine, while offering something new and beautiful.

SUMMARY
Well decorated, nice service, private corner, good wine, and delicious food – it’s a fine dining experience you should not miss when you are in town.