Many high-end restaurants in Bangkok are already Thai, and the chefs are from abroad. Paste is one of them, founded by Australian Jason and Thai wife chef "Bee" in 2013. Paste has taken a very old recipe and re-enacted the slightly mysterious recipe. Thanks to chef Bee's years of searching for ancient recipes, she will use her own ideas to adjust ingredients and ingredients. The strictness of details, cooking skills and expertise makes Paste's Thai cuisine very special, this complex and layered taste becomes a Paste that grabs the customer's stomach and opens in the alley, but because it is too hot, moved to the premium mall Gaysorn in 2015, The dining environment has been greatly improved. This also puts the restaurant in the top 50 Asian restaurants of 2019 at 28 and takes a star in Michelin. Booking is available on Paste's website, it is booked through the link to Chope, and of course you can book directly on Chope. I ordered lunch, no drink, and the final bill was about 1,000 yuan. The amount of dishes is still good. I like Thai special yellow curry the most. Of course, I mainly rely on this dish when I am full. The white rice is not only good in taste, but also strong in feeling of fullness. I finished a few words with chef Bee, who said that each curry was made with different spices, and yellow curry made with ginger, which tasted more fragrant.