Dinner at Paste Bangkok Thai Cuisine

Dinner at Paste Bangkok Thai Cuisine

at Paste on 4 May 2017
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Shitake mushroom white chocolate parfait, chocolate truffles with mocha soil, wild almond nougat with pistachio | Lemongrass and white turmeric panna cotta with strawberrry and som saa ice cream, mango, and dragonfruit | Chocolate with orange and rum
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Paste, Bangkok (Dec 2016)
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Slow poached Hokkaido octopus, purple yam, fiddlehead fern, dried scallop floss and sour sausage with gooseberry leaves | Chanthaburi province noodles with red spanner crab, curry paste, fresh coconut milk & dried scallop floss
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Paste, Bangkok (Dec 2016)
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Crispy skin free range sous-vide duck (half a duck), rubbed with northern Thai ‘makhwaen’ pepper, drizzled with fresh som jiid & star anise sauce | Panaeng curry of Australian grain feed beef, toasted peanuts & Thai sweet basil | Grilled smoked Thai eggplant salad with quails eggs
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Paste, Bangkok (Dec 2016)
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Sous-Vide 12 hour braised Australian beef rib with ginger, Szechuan pepper, roasted tomato’s, mushroom soy | Coconut cream soup of galangal, chicken with chilli jam & premium plankton paste | Red spanner crab, nan province salted duck egg, fresh coconut cream, hairy fruited eggplant & Siamese tulip
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Paste, Bangkok (Dec 2016)
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Spicy pork belly bao | Smoky southern yellow curry of Gulf of Thailand red spanner crab, hummingbird flowers, Thai samphire & turmeric
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Paste, Bangkok (Dec 2016)
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Roasted duck, nutmeg, curry paste and saw tooth coriander served on rice crackers | Tapioca dumplings of royal project smoked trout, toasted peanuts, coriander & pennywort
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Paste, Bangkok (Dec 2016)
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Chili radish, spanner crab, gooseberry, pork cracker | Watermelon, ground salmon with crispy shallots & roasted galangal powder

Considered to be one of Bangkok's best Thai restaurants, Paste Bangkok showcases 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 our meal was incredibly delicious!
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Paste, Bangkok (Dec 2016)
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