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電話號碼
02-656-1003
開飯介紹
Located adjacent to the swish Intercontinental Hotel, this restaurant has been bestowed with one Michelin star, and is considered one of Thailand’s best restaurants. The kitchen is helmed by famed Thai chef Bee Satongun, who has been called Asia’s best female chef by world's 50 best restaurants. She has dedicated her life to reviving the flavours of Thai cuisine and presenting them to the world. Her philosophy of preserving 80 percent of the traditional Thai technique and innovating the rest has catapulted her business to great heights.
Much of the menu items are traditionally Thai with a twist. Salad of lobster, torch ginger flower and Thai almonds. Enjoy fresh live lobster, accompanied by a delectable dressing featuring sour and spicy flavors with a hint of rose aroma, all beautifully complemented by torch ginger flower & Thai almonds. For something a little more traditional, the aromatic duck curry with mangosteen, fennel seed and freshly sqeezed coconut milk is the way to go. This dish is a gari type of curry by Mom Ratchawongse Dteuang Sanitwongse, it demonstrates a beautiful balance between dry spices and fresh herbs.
Looking to impress colleagues on that business lunch or planning an exquisite date? Look no further than this stalwart of dining in Bangkok.
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獎項殊榮
米芝蓮一星餐廳 (2018-2023), 2018-2021年亞洲最佳餐廳
特色
家庭親子
慶祝紀念日
營業時間
今日營業
12:00 - 14:00
18:00 - 23:00
星期一至日
12:00 - 14:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
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本身有course 500蚊左右，但由於一人唔可以order, 焗住散叫，埋單HKD1500, 係lunch。 此價於曼谷食不值， 食物不錯， 但不及Nam 好味。下次希望試埋course。
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朋友推介米芝連餐廳Paste，是以高質素食材及精巧廚藝為賣點。餐廳格調高貴優雅，職員親切細心，亦瞭解餐牌上的每道菜式，耐心為我們解說和推介👍除了食材質素高，菜式的配搭和presentation 也能看到廚師所花的心思。餐廳送的頭盤和飲品😃微紫色的開胃甜飲品，令人不期然放鬆心情進入「備食」狀態😆香脆花生餅上加上一些帶酸的醬汁，十分醒胃。點了二份頭盤，鴨肉小船😋鴨肉粒混了少許咖哩醬再加上芫荽和一些碎果仁，放在香脆米餅上，有天作之合的感覺。另一帶子頭盤十分凊新鮮味，大大粒的帶子稍微火灼後，再伴上少許山竹、香芧和椰青，更能特顯帶子獨有的甜味和清新感覺。三道主菜，不得不提最出色的蟹肉奄列， 蟹肉份量不少，估計約有2飯碗份量，而雞蛋應混入了湯料和各種調味料，做出來像soufflé ，口感是軟綿綿的，有說不出的口感和獨特的味道，除了蟹肉，蛋內包著少量菠菜，更豐富了味道。同一道菜在曼谷某5星級酒店也吃過，卻做不到這麼出色。另一道主菜：炭燒豬肉配燻茄子蕃茄醬汁。豬肉做得很鮮嫩，且份量較多，再配上有點辛辣的醬汁，十分野味，吃多了也不覺膩，個人認為醬汁少一點辣更佳。第三道主菜：慢煮羊肉咖哩，用上大量香料，羊肉非常嫩和腍，有點像印度咖哩，但吃不出citron juice（餐牌寫的）的味道，沒有太大驚喜。吃咖喱當然少不了米飯，餐廳推介紫莓香米，我也點了茉莉香米，份量很多，飯煮得很軟熟，紫苺米有點像紅米，但更有質感和淡香。
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同事介紹所以慕名前來這間新派泰國菜。我和Honey沒有選七道菜的Taster Menu, 而是點了龍蝦沙律作前菜, 鴨肉咖哩及炆牛枊做主菜, 甜品是椰子麵。除了炆牛柳, 其他三道菜都有驚喜。先説龍蝦沙律, 它的醬汁尤其清新, 待應得知我喜歡后特別拿了用汁料的橘子給我看！鴨肉咖哩也是頗特別, 廚師刻意加了多種香草令咖哩汁更有層次。最後是椰子麵甜品, 其實是條狀的椰子糕配上草莓, 杏仁片及椰漿, 配搭得十分完美！是日二人晚餐花費THB7,000, 本人應該不會再來, 試過一次便夠！
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it’s our third visit already and it never disappoints! There’s always a seat available as well haha the free amuse bouche and welcome drink were very delicious! the staff recommended we try three different starter from their menu so we could try various types of foodthis eggplant and beef salad was very flavourful and delicious goes perfectly with rice. Forgot to take a photo of their beef cheek curry was slightly too spicy for me though. this crab meat egg omelette was the best out of everything! It was simply unlike any I’ve had before, it was very fluffy soufflé like! these chocolate petite two were too sweet though
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