Monday, May 21, 2018

Revisiting Paste at Gaysorn

We were here at Paste last year just shortly before the Michelin Guide announced their results for Bangkok and awarded them a star. Nothing much seemed to have changed but we were informed that it would be difficult to get a table by the window without reservations these days.

Same welcome drink of bael juice. 

This was a tasty cocktail called Smokin' Heat. Clove smoked bourbon with apple juice, lime, elderflower liqueur and chilli. There was something in the flavour that reminded me of nutmeg but with so many ingredients, I couldn't be sure. It was good though.

Amuse bouche was smoked mackerel in cashew nut leaf topped with jamon and caviar.

We liked the watermelon and ground salmon salad from the last time that we ordered it again.

grilled river prawn wrapped with mulberry leaf, northern pepper-berry & topped with seasonal ants eggs
This was awesome. Quite a mix of delicious flavours going on so it's a little difficult to describe. Those ants eggs tasted like Rice Krispies.

Japanese black cod poached in duck lard with white tumeric, roasted sesame, Chinese wine and superior stock
Cod was buttery, tender and delicious with what tasted like a tangy dashi based broth that we drained. We certainly couldn't tell that it had been poached in duck lard.

green curry of wild mushroom, palm heart, pea eggplant & white tumeric
Pretty good green curry that left me spooning mouth after mouth of it like a soup. We could also taste that it was a lighter rendition than the usual green curry that we have had since it didn't have meat.

Massaman lamb curry with young Mhon Thong durian, Thai cardamom and dried coconut apple
Another kickass nutty/sweet/spicy that perfectly paired with steamed rice. The delicious lamb would have been fall of the bone tender if there was any bone in there to fall off.

Some coffee - again unsuccessfully deployed to ward off the post lunch coma.

Some petit fours of Valrhona chocolate with Thai rum. I liked the truffles from the previous time better then these.

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