Paste Bangkok

Taste a new dimension of Thai food with Paste Bangkok's lunch set, curated and created by Chef Bongkoch ‘Bee’ Satongun, named Asia’s Best Female Chef by World’s 50 Best Restaurants. Expect a bevy of dishes that pay homage to the rich Thai culture, alongside layered depth and complexity made possible by years of technical expertise.
Sample Lunch Menu

 

SNACKS

• Miang betel leaves of minced prawn with ginger, roasted cocunut & galangal jam
• Taro tart, coconut, prawn & young puffed rice
• Tartlets of beef tongue, Burmese relish, apple eggplant & rosella gel

 

STARTERS

• ‘Hor mok’ souffle with red grouper
• Watermelon, ground salmon with crispy shallots & roasted galangal powder

 

SOUP

• Watermelon rind and fish roe soup with seabass & jicama dumplings

 

SALAD

• Organic chicken wing stuffed with jicama, sour sausage & curry paste served with a salad of banana flower, taro & roasted chicken sauce

 

MAINS

• 12 hour braised Australian beef rib with long pepper, roasted tomatoes & mushroom soy OR
• Braised pork leg in aromatic Massaman curry with potato pavé OR
• Smoky southern yellow curry with blue crab & Thai samphire
• Stir-fried mushrooms with lemon basil & roasted herb relish

 

ADD ON:

• Whole ocean lobster from the tank stir-fried with fresh egg noodles, soy sauce, curry paste & rich pork stock
• 31 flavoured Thai omelette with blue swimmer crab

 

DESSERT

• Jasmine Candle Smoked Coconut Mousse: Passion fruit, Chiang Rai phulae pineapple & roasted coconut OR
• Salted egg yolk in Thai Glutinous Rice Ball: Floating on the fresh milk infused with longan honey
• Petit Fours (Citrus flavoured jelly, Palm sugar coconut pancake, Thai egg custard, Chocolate bonbon)

 

Please advise the kitchen of any dietary restrictions. Shell fish, pork and nuts can be found in some of our dishes. All prices are subject to 10% service charge and 7% government tax.
Available Mondays to Sundays, 12pm to 3.30pm.

Experience Thai dining at Paste Bangkok, whose dinner set combines traditional styling with international sensibilities, reflecting Chef Bongkoch ‘Bee’ Satongun's deeply personal approach to food.
Sample Dinner Menu

 

SNACKS

• Miang betel leaves of minced prawn with ginger, roasted cocunut & galangal jam
• Taro tart, coconut, prawn & young puffed ric
• Ocean prawns, freshy made dry spice powder, organic eggs, chilli jam & pickles Cornets of French pigeon with Northern Thai makhwan pepper relish

 

STARTERS

• Hokkaido scallops, longan, sea urchin & young coconut
• ‘Hor mok’ souffle with red grouper

 

ADD ON:

• Watermelon, ground salmon with crispy eshallots & roasted galangal powder

 

SOUP

• Old style hot & sour soup of crisp pork leg, jackfruit seeds & smoky chicken broth

 

SALAD

• Pla style salad of char-grilled wagyu steak with fresh mint, grapes & mango

 

MAINS

• Northern Shan version of Hang Lay curry with slow cooked Australian beef cheek & pickled garlic OR
• From the deep south of Thailand: Peranakan style curry of seared seabass, stuffed banana chilli with bamboo shoot & salmon roe OR
• Braised pork leg in aromatic Massaman curry with potato pavé
• Stir fried stem lettuce, shitake mushrooms, Thai chestnut from Nan province & duck weed powder
• Thai style fried rice, crisp salted fish, century egg & sweet sausage

 

ADD ON:

• Whole ocean lobster from the tank stir-fried with fresh egg noodles, soysauce, curry paste & rich pork stock
• 31 flavoured Thai omelette with blue swimmer crab

 

DESSERT:

• Jasmine candle smoked coconut mousse: Passion fruit, Chiang Rai phulae pineapple & roasted coconut OR
• Ginko cheesecake: Ginkgo and goji berry cheesecake topped with longan syrup
• Petit Fours (Citrus flavoured jelly, Palm sugar coconut pancake, Thai egg custard, Chocolate bonbon)

 

Please advise the kitchen of any dietary restrictions. Shell fish, pork and nuts can be found in some of our dishes. All prices are subject to 10% service charge and 7% government tax.
Available Mondays to Sundays, 6pm to 11pm.