Paste – Michelin Star Thai restaurant

Paste is a Michelin-starred restaurant located on the 3rd floor of the Gaysorn Village. The head chef, Bee Satongun, is dedicated to restoring and preserving traditional Thai cuisine while adding a modern touch. The restaurant’s interior features contemporary Thai decor, with a large centerpiece of sinuous strips of silkworm cocoons. The high ceiling, airy dining space, and warm colors create a comfortable dining experience. The staff wore traditional Thai-inspired attire.

Spanner crab on a seaweed sesame cracker

The amuse-bouche was exquisite – rich umami flavor.

Old-style hot & sour soup of crisp pork leg, char-grilled shallots,
jackfruit seeds, and roasted tomatoes in a smoky chicken broth.

The soup was lovely and very appetizing. It was tangy and smokey with a reasonable amount of heat.

Loas-Vieng style sour orange curry, line-caught seabass
with roasted mung bean and drum stick flowers

The fish was very fresh and tender. However, the curry was a bit bland; I preferred a spicier, intense-flavored curry.

Complimentary orange sorbet

The sorbet was a sweet, refreshing ending to the meal.

Overall, the service was attentive, and the food was of excellent quality. However, I have mixed feelings about the restaurant. I was not blown away by the food; the dishes did not justify the price for me. I was expecting more from a Michelin-starred restaurant.

Still water 80 baht

Hot and sour pork leg soup 750 baht

Sour orange seabass curry 1300 baht

Riceberry 150 baht

Paste

Website: https://www.pastebangkok.com/

Opening hours:

Daily
Lunch 12:00 pm – 14:00 pm
Dinner 18:30 pm – 23:00 pm

Telephone: +66(0)2 656 1003

Address: 3rd Floor, Gaysorn, 999 Ploenchit Rd., Lumpini, Bangkok

Khua Kling Pak Sod

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Khua Kling Pak Sod is a family-owned restaurant specializing in authentic Southern Thai cuisine. One of my favorite YouTubers, Marion Grasby, a Thai-Australian cook, highly recommended this restaurant.

One difference between Southern and Northern Thai cuisine is that the spices and herbs are more prominent in Southern dishes.

I ordered a spicy and sour soup with sea bass, stir-fried lump crab meat, and stir-fried morning glory with shrimp paste.

The tanginess makes this soup very appetizing. The sea bass was fresh, and there was a fair amount of herb in the broth. The herbs eaten on their own are quite pungent, but it gives the soup a lovely aroma.

My favorite dish was the stir-fried crab meat. The herbs and chili did not overpower the crab meat’s natural flavors and sweetness. It was a great accompaniment to rice.

A great place to try Southern Thai cuisine.

Tom Yum Pla Grapong 280 baht

Nua Pu Pad Cha 580 baht

Pak Boong Pad Kapi 180 baht

Tom Yum Pla Grapong

Nua Pu Pad Cha

Pak Boong Pad Kapi

Khua Kling Pak Sod

Website: http://www.khuaklingpaksod.com/

Opening hours: Open Daily

Lunch 11:00 a.m. – 14:30 p.m.

Dinner 17:30 p.m. – 21:30 p.m.

Telephone: 02- 185-3977

Address: 21, 32 Soi Sukhumvit 23, Khlong Toei Nuea, Watthana, Bangkok

Thong Smith Siamese Boat Noodles

Thong Smith is well-known for its authentic boat noodles. Boat noodles are one of Thailand’s famous noodle dishes served in a thick, aromatic broth. I stumbled upon this restaurant while looking for a place to have dinner at the EmQuartier Mall.

At Thong Smith, you can choose between pork, beef, and chicken boat noodles, as well as three different noodles: original rice noodles, vermicelli, and egg noodles. For those who prefer non-spicy, the chicken boat noodles are served in a clear soup. You can also choose your preferred level of spiciness.

The restaurant’s menu was attractive, with enticing pictures of each dish well presented and reasonable food prices.

I love spicy food, so I ordered beef boat noodles topped with beef slices and beef balls with medium heat (quite spicy). The broth was thick with a great balance of tangy, sweet, spicy, and savory flavors.

The wontons were fried to a crispy golden brown perfection. Crispy on the outside and juicy on the inside. Scrumptious!

The pandan noodles with coconut milk is very similar to a dessert back home (Malaysia) called Cendol, which is one of my favorite Malaysian desserts. I was overjoyed when I saw this on the menu. It was the perfect dessert to soothe the tongue after the spicy bowl of noodles.

Roselle juice 69THB

Crispy pork and shrimp wontons 100THB

Beef boat noodles with beef slices and beef balls 149THB

Pandan noodles with coconut milk 79THB

Thong Smith Siamese Boat Noodles

Opening hours: Daily 10:00 a.m – 22:00 p.m

Telephone: 02-003-6226

Address: Seventh floor of the Helix Building at EmQuartier

The Coffee Club

The coffee club is Australia’s largest home-grown cafe group, with many branches in Bangkok. The cafe I visited was at the Citadines hotel on Sukhumvit Soi 23, which was the closest to my hotel. The cafe is spacious, with indoor and outdoor seating. This all-day cafe serves a good mix of Western and Thai dishes for breakfast, lunch, and dinner. There are also unique drinks on the menu, such as Tim Tam chocolate, coconut frappe, and marshmallow Cappuccino.

I ordered a Cappuccino and smashed avocado with poached eggs and hashbrowns. The Cappuccino was good, the milk foam was smooth, and the coffee was quite strong. The smashed avocado was beautifully plated. The poached egg cooked perfectly. The hashbrown was crispy on the outside and soft on the inside – a healthy breakfast.

Everything on the menu looked enticing; I wished I had more time to try them all!

Cappuccino – 130 baht

Smash Avocado – 280 baht

Hashbrown – 60 baht