Fine-quality Thai cuisine with Michelin stars

#GetDiscountsWithoutLuck Paste – A Thai restaurant created by Chef Bee – Bongkot Sathongun and Chef Jason Bailey, a Thai-Australian couple, has a unique concept of studying and interpreting ancient Thai recipes from the 1870s to 1930s, then cooking them up with modern techniques, using premium ingredients found both in Thailand and abroad, and blending Thai flavors with Western food in harmony, which makes Paste’s food taste delicate and complex with many dimensions. Coupled with beautiful plate decorations like the work of a painter’s brush, it is no wonder that Paste has received many awards from various institutions, including being awarded 1 Michelin Star for several consecutive years. ****-Location / Atmosphere-**** The restaurant is located on the 3rd floor of Gaysorn Plaza, decorated in a contemporary style, emphasizing bright white tones. Although the space limitations of being in a shopping mall make it impossible to create a fully outstanding atmosphere, it makes up for it in terms of its convenient location. And add chicness with trees and simple cool decorations. For the food here, there are both a la carte and course orders. Let's try the following: ➡️ Herbed Salmon and Watermelon (Watermelon, ground salmon with fried shallots and roasted galangal powder) "Watermelon with dried fish" is considered an ancient Thai food that has been around since the Ayutthaya period. And in the celebration of Wat Phra Sri Rattana Satsadaram during the reign of King Rama I in 1782, there is evidence recorded that this watermelon with dried fish was one of the sweet and savory dishes that were served to 2,000 monks - Chef Bee therefore interpreted and cooked this menu meticulously. The watermelon is scooped out into bite-sized rounds, sprinkled with dried minced salmon, fried shallots, wild coriander and galangal powder, garnished with basil leaves and topped with lots of salmon roe. Don't forget to decorate it beautifully with bright orange peacock flowers. The taste is refreshing, delicious, and goes well with every element. Very satisfying. ➡️ Roasted duck, nutmeg & sawtooth coriander on rice crackers This is a finger food consisting of fried rice crackers topped with shredded duck, mixed with coriander, seasoned with nutmeg and curry paste. It is quite enjoyable. ➡️ Pomelo salad of char-grilled scarlet prawns, Asian citron, chili jam and gapikhoei plankton paste This is the most beautiful and magnificent dish of all the dishes in this meal. The large Spanish prawns have firm meat and beautiful stripes. The large pomelo pieces are placed on a spicy orange dressing with a sour taste from the dressing, along with a little saltiness, oiliness and spiciness from the chili paste and shrimp paste. It has a unique taste, unlike any pomelo salad I have tried anywhere else. When I tried it, the taste was quite strong. It is not suitable to eat alone like other pomelo salads. Must be eaten with rice to be perfect. ➡️ Choo Chee Australian Ocean Trout (Choochee curry of Australian ocean trout, green peppercorn, lesser ginger, kaffir lime & roasted young galangal) This is the most satisfying dish of this meal. The Australian trout is soft and smooth, goes well with the flavor of the Choo Chee curry paste, which is cooked perfectly. It is both fragrant and well-rounded, incredibly delicious... I must say that each dish that I tried shows the complexity, delicacy and creativity in an exciting way. The ingredients are of good quality, the concept is interesting, even though the price seems a bit high, but it is a good experience. You should find a chance to try it.