Lon of Gulf of Thailand red spanner crab, Nan province salted duck egg, fresh coconut cream, hairy fruited eggplant, and lime leaf | Canadian red lobster, kaffir lime juice, mandarin juice, buzz button flowers, and crispy local seaweed | Chocolate and orange
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Paste, Bangkok (April 2017)
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Chargrilled antibiotic free pork cheek, northern long pepper, northern Lanna paste, and air dried seaweed | Eggplant relish
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Paste, Bangkok (April 2017)
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Far Northern Thai Yai mackerel curry, tomato purée, garlic, coriander, baby anchovy, and fried fish scales | Ox tongue and 'long-kong' stir fried with smoked fish powder, hot basil, and santal fruit
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Paste, Bangkok (April 2017)
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Massaman lamb curry of crispy young Mhon Thong durian, shaved coconut apple, and Thai cardamom | Northern Chiang Mai salad of fresh water river prawn with roasted banana chili, smoked eshallots, char grilled tomatoes, and pink mempat | Smoky southern yellow curry of Gulf of Thailand red spanner crab, hummingbird flowers, Thai samphire & turmeric
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Paste, Bangkok (April 2017)
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Roasted duck, nutmeg, curry paste and sawtooth coriander served on rice crackers | Watermelon, ground salmon with crispy shallots & roasted galangal powder | Old style hot and sour soup of crispy pork leg, chargrilled shallots, jackfruit seeds, roasted tomatoes, wild coriander in a smoky chicken broth
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Paste, Bangkok (April 2017)
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Blown away yet again by Paste Bangkok. Considered to be one of Bangkok's best restaurants, they showcase the very best native Thai produce, often sourced direct from the grower, river beds and wild in forests. Husband and wife chefs Jason Bailey and Bee Satongun opened the restaurant after 15 years of cooking exclusively Thai food professionally. The food is based on recipes from between 1870 and 1930, and it's one of our favorite restaurants in BKK!
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Paste, Bangkok (April 2017)
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#cityfoodsters_paste