One of the most critically-acclaimed and the most luxurious Thai restaurants in the city, Paste takes traditional Thai fare to another level with help from ancient cooking techniques and first grade ingredients. Chef Bee Satongun helms the kitchen and churns out a long list of intriguing Thai dishes with interesting mash-ups of ingredients like watermelon with salted ground salmon, Chiang Mai-style salad with giant river prawn in spicy yum sauce, and the aromatic Southern-style mud crab curry.