Asia's 50 Best Restaurants 2016: Celebratory Dinner at Paste Restaurant

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Rating: 4.0; Vote: 1

T-shirts are available now: Ying and I were invited by the Tourism Authority of Thailand to attend the press conference and celebratory dinner for Asias 50 Best Restaurants 2016 which will be held in 2016 in Bangkok on February 29. I was pretty excited to go, and I decided to make a video vlog about the event, and the following dinner located at Paste at Gaysorn Shopping Centre. The event took place on October 20th, 2015 at Bangkoks high end Gaysorn Shopping Centre, and Ying and I arrived at 5 pm and after getting registered and checked in, we met up with Chef Jason Bailey and Chef Khun Bee, good friends of ours, and the owners and chefs of Paste Restaurant, which is an excellent modern and progressive Thai restaurant in Bangkok. I had been to their original location a number of times at Thong Lo, but this was my first time to visit their new location at Gaysorn. The kitchen was amazing, really a dream kitchen with quite an impressive display of appliances. Ok, so we first sat through the official press release of Asias 50 Best Restaurants 2016, where a few officials spoke. Mostly it was to officially announce Bangkok as the host city along with the Tourism Authority of Thailand. After the program, we then had dinner at Paste Restaurant, and we were served a number of first starting entrees. My favorite was the very first Hokkaido scallop topped with Canadian sea urchin. I could have eaten that all day long, it was amazing. Then we had the main courses which were all shared between our table. So it was a little challenging to film a video at a communal table, but we did our best. All the dishes at Paste were good, but my favorite dish of the evening was probably the braised beef rib, and I also really enjoyed the seabass (a dish I had previously eaten at Paste before, and also the seng wa, a shrimp salad with kaffir lime juice instead of regular lime juice. Paste has been one of my favorite high end modern Thai restaurants in Bangkok for a long time, and they continue to make excellent Thai cuisine and bring it to the next level. It was a good event. Thank you to the Tourism Authority of Thailand, the Worlds 50 Best Restaurants (and Asias 50 Best Restaurants, and Paste at Gaysorn
Date: 2019-08-19

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Comments and reviews: 10

Missy B
9: 14. yes, it is good to get A LITTLE of everything so flavors blend. Not necessary to have every flower and a TON of everything on the spoon. Bites can be manageable and not heaped on a spoon so they don't go naturally into your mouth, but rather YOU have to contort to get it all in your mouth. Why is that? Note at 11: 09 or just beyond. the person down the table is taking an EASY and manageable bite that goes naturally into his mouth. THAT is how table manners are accomplished. especially at such a formal dinner. I am asking for your own sake to stop eating like a pig. You will manage to consume all the food in the end so understand it all doesn't ALL have to go in one bite.
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Sandylicious
I have been binge watching your videos starting all the way from your first video with the cow hoof coffee cup lol and also your longer hair days. I'm going from oldest to latest in that order and I must say I'm at this video now and I want to let you know how much I appreciate that you also try your best to describe the flavors and aromas of each dish. A lot of food reviewers tend to forget this crucial part of the review. So thank you so much Mark, I truly live vicariously through you
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heykay15
Mark you look so tired sorry to say lol, Maybe time to invest in some under eye cream? so our family uses these janky aluminum pots from the asian store. It's nice to see a fancy Thai restaurant using very similar pots to the ones we use 6: 01 Only one dish for 2 people? or does Mark just like to shovel food on to his own plate? 7: 00 nevermind is the meal sort of more served family style? or 2-person style? or are u guys just sharing everything?
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Justas
Hi Mark. Have you ever been to Nahm? I follow your videos but dont recall that there is one about it. It is in top 50 of the world. David Thompson runs it, he wrote the book about Thai food which is considered the best about it. I still cant find the occasion to go there, but am interested about that for few years. Just an idea for video: ) Cheers and keep up with the amazing life and work
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DesJunior Lee
Once again a wonderful video Mark. You are really an authority for food that i find to be very inspiring. I'm gathering the confidence to start vloging and you're just phenomenal on camera. Btw noticed ur contact got exposed, not sure if it was on purpose. Anyway, Always look forward to ur vids. Take care, Cheers.
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Wani Kentang
haha you are so adorable mark, always smiling and cheerful, that is another reason why i keep watching ur vid again and again even though i already know what will happen. somehow ur vid helps me to relax, brings joy and laughter to me. i'm a straight man, just try being honest.
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Balázs Mihályi
Great video, would be so nice to try all of these: .A quick off-topic question: Is it a worth to book a table in Nong Joke(or is it even possible) for dinner? Me and my girlfriend are going to stay in Krabi on the 6th January(so in the high season. Thank you for your help
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Shane Cavell
Another great video Mark - love this You Tube subscription; you're one of my favourite vloggers. Every-time I watch from Australia; It makes me really want to come back to Thailand but I have to settle for Thai food instead. Hahaha. Thanks again for your great content
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Sunny
Hi Mark. Great video as always Your facial appearance isn't looking too normal at the moment. It looks quite jaundice yellow as well as bloodshot eyes, it's great if you get a FBE test regularly. But if you have no worries Go to see the doctor soon though. Kind regards
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Enjoy Camping
Mark & Ying You really did a very professional review of the food I really appreciate how you are honest & gentle with your word. giving a lot of care & love for the all the people who work so hard to make such wonderful foods. Thank You for sharing
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