Paste is one of the best restaurants in Bangkok that specializes in extremely high quality modern Thai food. Get all the details here - http://migrationology.com/2013/08/paste-restaurant-bangkok/ There are many amazing restaurants in Bangkok serving everything from international cuisine to Thai food in a variety of different forms and scales. The chefs at Paste Bangkok emphasize that they don't serve fusion food - which is a combination of different cuisines merged together - but instead they focus on modern Thai food, innovation and progressive Thai cuisine. In other words, most of the ingredients are locally sourced and the recipes, though creative, are all within the traditional spectrum of Thai ingredients and flavor combination. Modern Thai food is the next step in Thai cuisine, new and modern techniques combined with traditional recipes, all within the same genre of Thai food. And as one of the best restaurants in Bangkok serving upscale Thai food, Paste uses extremely high quality ingredients and precise cooking techniques to produce a truly mouthwatering menu of flavorsome Thai dishes. It was my privilege in this Thai food video to visit one of the best restaurants in Bangkok for a sample of modern Thai food at its finest. I first begin sampling a dish they call "the ultimate-twice cooked-caramelised-pork leg with pickled bamboo shoot, pickled mustard and coriander (สุดยอดขาหมูเสริฟ์กับหน่อไม้ดอง, ผักกาดดองและผักชี)." The pork leg was marinated before being flash deep fried to make it crispy on the edged. It was then arranged onto a serving plate along with pickled bamboo shoots, a caramel glaze, and sprinkled with shaved chilies and cilantro leaves. My first bite was pure heaven as the chunk of pork leg literally melted into my mouth, the fat and meat both falling apart as I chewed. The caramel contrasted the chilies and and complemented the tender pork. It was outstanding. Next up I sampled the "mangosteen salad with pan seared scallop and roasted chilli jam (ยำมังคุดกับหอยเชลล์)," which is a good example of a modern Thai food dish at Paste. Mangosteen is a common Thai fruit, yet it's rarely seen in a dish, so at Paste they've taken Thai ingredients and come up with creative local recipes. Along with pan seared scallops, kernels of mangosteen were combined with lemongrass and mint leaves and dressed in a chili jam which was similar to Thai prik pao roasted chili sauce. To top off the towing dish was a sprinkle of finely sliced Siam tulips. Again, this was an incredible tasting dish with a complexity of delicious flavors combined. Lastly we enjoyed a "crispy skin free range duck (เป็ดมะแขว่นเสิร์ฟกับซอสส้มและโป๊ยกั๊ก)" which was drizzled with fresh orange and star anise sauce. First steamed to get the juices flowing, it was then deep fried to give it a crunch. The northern Thai pepper, in the same family as the famous Sichuan pepper, was rubbed over to skin to make it extremely fragrant. All the dishes I've eaten at Paste Bangkok have been superb. Paste is truly one of the best restaurants in Bangkok that serves upscale elegant, and true to flavor Thai food. The chefs at Paste are doing an excellent job of pushing Thai food to new levels and progressing it into a new and modern form. Paste Restaurant Bangkok Prices: Expect to pay around 800 -- 1000 THB per person for a truly memorable meal, they also have a full menu of cocktails and wines if you're interested Website: http://pastebangkok.com/ Address: 120/6 Sukhumvit Soi 49 (Opposite Samitivej Sukhumvit Hospital) Klongton Nua, Vadhana, Bangkok 10110 Open Hours: Lunch Wed -- Sun 12.00 pm -- 2.30 pm, Dinner Tues -- Sun 6.00 pm -- till late Reservations: +66(0)2 392 4313 Follow our food adventures at http://migrationology.com/ & http://www.eatingthaifood.com/ & http://travelbyying.com/ Bangkok 101 Guide: http://migrationology.com/ebook-101-things-to-do-in-bangkok/ Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/ Finally, subscribe so you don't miss the next tasty adventure http://www.youtube.com/subscription_center?add_user=migrationology

• published: 21 Aug 2013
• views: 2107