COVID UPDATE

Regrettably the restaurant is currently closed.. 
​For enquires please email [email protected] 
​
Hope to see you soon. 

“Authenticity is not duplication of the past. It is learning from the past, discovering depth and details that are new to us. “

- Chef Bee Satongun
Chef Bee Satongun was recently awarded Best Female Chef in Asia, 2018. 
Paste Bangkok was recently listed as one of San Pellegrino, Asia’s 50 Best Restaurants 2019, for the 2nd year in a row. 
Paste received a Michelin Star in the 2019 for the 2nd year in a row, in the Michelin Guide Bangkok Edition

Creative Plant-Based Lao FoodThis is historical Lao food, with the layered flavor and texture for which Paste has been acclaimed. In keeping with Paste’s award winning formula, Paste Lao Food is built on the recipes of the great Phia Sing, adhering 80% to his authentic historical Lao recipes, while employing 20% creativity to layer and shape the dishes into modern masterpieces.

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DISHES

Twin layered coconut cream cups, topped with historical 'Kanab Kung Yai ຄະນາບກຸ້ງໃຫຍ່

Watermelon & ground 'pa beuk' (pangasianodon gigas) the magnificent king of Laotian fish with crispy shallots, roasted galangal powder and caviar tossed through.

'Lon Som Muu' A relish of slow braised pork belly, herb infused coconut cream, roasted banana chilli, sour plum, pink fish roe and banana stalk. ຫລົນສົ້ມໝູ, ຮຸ່ມໝູສາມຊັ້ນ, ກະທິເຄື່ອງ, ປີ້ງໝາກເຜັດໃຫຍ່, ໝາກກະທັນ, ໄຂ່ປາສີບົວ, ຢວກກ້ວຍ

Crunchy fermented rice balls with sour sausage, kaffir lime zest, red curry paste, river weed and rose pepper leaf ( ແໜມເຂົ້າໃສ່ອົ່ວສົ້ມ ຜິວໝາກຂີ້ຫູດ ນໍ້າພິກແກງແດງ ຫົວສີງໄຄ ໄຄແຜ່ນ ແລະ ໃບມະຕູມຊາອຸ )

Sour river fish soup with lemongrass, monk fruit, shrimp paste and fermented fish water (pa dek). Finished with young tamarind leaves.

ຍຳສະລັດຫລວງພະບາງ ໃສ່ຜັກນໍ້າ ໄຂ່ນົກກະທາ ສົ້ມໄຂ່ປາ ແລະສາຫຼ່າຍກອບ Luang Prabang salad with Asian watercress, salted quails egg, cured fish eggs and crispy kelp

'Yum Yai' Pork belly, dried squid, jumbo crab meat, river weed fish sauce, egg floss and mint ຍໍາໃຫຍ່ ໝູສາມຊັ້ນ, ປາຫມຶກແຫ້ງ, ເນື້ອປູໃຫຍ່,ນໍ້າປາໄຄແຜ່ນ,ໄຂ່ຂາວແຫ້ງຊອຍ ແລະ ໃບກ້ານກໍ່າ

Mixed mountain mushrooms, charred banana chili and sweet bamboo. Grilled in banana leaf, dressed with bamboo grass juice and topped with fiddlehead fern ຂະຫນາບເຫັດ .ເຫັດລວມມິດ,ຈີ່ຫມາກເພັດຫວານ,ຫນໍ່ໄມ້ຫວານ ຂະຫນາບໃສ່ໃບຕອງ ປະສົມນຳ້ຢານາງກັບຜັກກູດ

Coal grilled and marinated pork loin with galangal relish. Smoked fish, roasted eggplant, dry spices and herbs ປີ້ງກະດູກຂ້າງໝູແລະແຈ່ວຂ່າ, ປາຢ້າງ, ໝາກເຂືອອົບ, ເຄື່ອງເທດແລະເຄື່ອງຫອມ

Northern larb salad of pheasant with mouth numbing mak-wean pepper, cloves, hog plum leaves and herb paste ลาบไก่ฟ้าคั่ว ใส่เครื่องลาบแบบเหนือ มีความหอมที่โดดเด่นของมะแขว่นและดีปลี

A recreation and slight reinvention of the classic recipe for Laos Duck Curry - Kalee Ped - (Laos version) created by the polymath Phia Sing. ( ແກ້ງກະລີ່ເປັດ )

Or Lam Gai Faa Stew Slow braised French pheasant. Mouth numbing sakhan vine, splitgill mushroom, bitter rattan and scarlet gourd ( ເອາະລາມໄກຟ້າ )

Salad of cured eggplant, air dried beef, sawah flower rush, fermented guava with kaffir lime juice and dry spice mix ( ຢຳໝາກເຂືອຂື່ນໝັກເກືອ ຊີ້ນສະຫວັນ ດອກກະຈຽວ ໝາກສີດາໝັກ ໃສ່ນຳໝາກຂີ້ຫູດ ແລະ ໃສ່ເຄື່ອງເທດ )

Stir fried pickled cabbage, salt cured mushrooms, fermented onion shoots, smoked pork knuckle and white ginger flower vinegar ( ຂົ້ວສົ້ມຜັກ ຂົ້ວກະລໍ່າປີດອງ,ເຫັດໝັກເກືອ, ຜັກບົ່ວດອງ, ຂາໝູຢ້າງ ແລະ ນໍ້າດອກຂິງດອງ )

Tamarind cheese cake with jasmine tea cream

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The experience at Paste Lao Food is authentic. We inject art and creativity into the form of the dishes, with careful selection of high quality ingredients and preparation techniques. Please feel free to have a look, and we hope to see you soon.

For more information, call +856 71 254 251, or email [email protected]