Gregoire Glachant

"Bangkok’s 10 best restaurants: Paste Bangkok - Their version of massaman lamb curry plays with unusual ingredients like shaved coconut apple and raw durian and a curry paste that, as the chef says, combines seven old recipes of massaman into one for good complexity."

Josh Goh

"But this roasted duck cooked with nutmeg and curry paste is simply heavenly."

Shayan Naveed

"You can literally taste the smokiness in the crab and the curry is well-spiced where it doesn’t overpower the flavor."

Richard McLeish

"The superbly tender slow-cooked Australian beef cheek with fresh curry paste (THB 480++) is a rich stew cut with the zing of pickled garlic, ginger, lemongrass and dry spices."

Jason Huan

"Drizzled over delicious pearls of Thai Jasmine rice, the generous crab chunks and crunchy sea asparagus lend a robust seafood flavour with heady curry spices."

Vince Nism

"The bowl of curry is pure intensity in all its use of spices and meats but at the same time it is softened by some delicate tastes conferred by its elegant use of greens and ingredients."