By Wall Street Journal: Bangkok Restaurants

Paste - Modern Thai Bangkok Restaurant

Paste Bangkok

Paste’s modern interiors reflect its approach to Thai cuisine.

Paste was featured in The Wall Street Journal post on Bangkok Restaurants, below is the excerpt from the site.


The Lowdown: In a high-ceilinged shop house, husband-and-wife chefs Jason Bailey and Bongkoch Satongun encourage diners to throw out their conceptions of traditional Thai cuisine with progressive takes on classic ingredients and techniques.

Food & Drink: Though the menu pays homage to the integrated, citrusy flavors of central Thai cooking, many dishes incorporate the earthiness and Yunnanese ingredients of northern Thailand. The duck salad, for instance, is dressed with lime juice, chili and tamarind, but the meat is seasoned with Shaoxing wine and Chinese spices. The braised pork-neck salad with red grapefruit, Thai flowers and a green-chili sambal is particularly delicious. The wine list includes bottles of Gewürztraminer and Grüner Veltliner, which pair well with spicy dishes.

Our Tip: Chances are you won’t find your usual Thai favorites here, but the well-informed staff will steer you toward creating a balanced meal. 120/6 Sukhumvit Soi 49; Tel.: +66 (0) 2392 4313;


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