Paste

At this eatery, traditional herbs take centre stage as chef Bongkoch ‘Bee’ Satongun crafts aromatic Thai classics with a modern twist using regionally sourced ingredients. With curry paste as a base for many dishes, the signature course (B4,300) features notable options such as smoky southern yellow curry and a refined take on gaeng tai pla, which includes razor clams, cockles, prawns, black pepper, and tamarind. These dishes showcase the vibrant local tastes that define Thai cuisine.