Recipes with a paper trail

Some dishes on the tasting menus come with their sources. The dinner menu's coconut-cream soup of galangal and free-range chicken is credited to the first tom kha recorded in print, in an 1890 cookbook, and a lunch duck curry with seasonal fruit and fennel seed is credited to a recipe by Mom Ratchawongse Dteuang Sanitwongse. Around them sit dishes such as miang of minced prawn with galangal jam, a hor mok souffle with red grouper, and a smoky southern yellow curry with blue crab and Thai samphire.

Tasting menu or a la carte

Paste serves both formats at lunch and at dinner, and posts sample menus for each on its website. The tasting menus let you choose between mains, and a whole lobster from the tank, stir-fried with egg noodles, can be added. The wine list leans toward Champagne, aromatic whites from Germany, Austria and Alsace, and lighter reds such as Pinot Noir and wines from the Loire and Rhone valleys, chosen to suit the food.

The chef

Paste says Chef Bee was named Asia's Best Female Chef by the World's 50 Best Restaurants. The MICHELIN Guide's inspectors point to the room's spiral silk-cocoon sculpture and to the service as part of the experience.

At Gaysorn Village

Paste is one of the fine-dining restaurants in Gaysorn Village, the luxury shopping complex at the Ratchaprasong intersection, and the landlord's directory lists it on the third floor of Gaysorn Centre.

Sources: Paste Bangkok, the chefs, menus, contact, Gaysorn Village, MICHELIN Guide. Checked September 25, 2026.