If you’re staying at W Bangkok or simply passing through Sathorn, make time for a meal at Paii, a contemporary Thai restaurant set within the historic House on Sathorn. Housed in a beautifully restored colonial mansion, Paii offers more than just Thai food it delivers a thoughtful, refined take on classic flavours, all served in a setting full of old-world charm.
Drawing inspiration from local ingredients, personal memories, and time-honoured techniques, Paii reimagines classic Thai dishes in a way that feels refreshingly new while staying comfortingly familiar. Rather than modernising for the sake of it, each dish breathes new life into beloved recipes while keeping their essence intact.
Our tasting began with the Yum Strawberry Goong Yang a bright and playful salad of sweet, slightly tart strawberries paired with juicy grilled prawns and a lightly spiced Thai-style dressing. A refreshing start that awakened the palate.
Next came Satay Goong, a flavourful nod to Southern Thai and Muslim culinary influences. The prawns were perfectly cooked, served with a rich, aromatic satay sauce and house-pickled shallots. It’s a dish full of flavour, yet delicately balanced.
The undisputed highlight was the Massaman Gae, a slow-cooked lamb shank marinated overnight and sous-vide for 12 hours. The meat was fork-tender with no trace of gaminess, served in a deep, house-made Massaman curry and accompanied by crisp durian chips. Bold, rich, and deeply satisfying. Do note, only four portions are available per service early orders are advised.
Another standout was the Tom Krati Nuea Kem, a deeply savoury and comforting bowl featuring three cuts of slow-cooked beef cheek and dried beef, all bathed in a fragrant coconut broth. For an added depth of flavour, a touch of fermented tamarind is recommended.
The Kao Soi Nuea brought a Northern Thai classic to life with a subtle twist infused with black cardamom for a gentle cooling aroma and served alongside Yunnan pickled mustard greens to cut through the richness. It’s bold, hearty, and remarkably moreish.
The meal ended on a high note with Pad Thai Lobster, featuring chewy Chanthaburi noodles coated in a well-balanced tamarind sauce. Instead of the traditional dried shrimp, tiny freshwater shrimp (goong ten) are used, delivering a deeper, more natural umami flavour without overwhelming sweetness or greasiness. It’s a clever, refined take on a Thai staple that still satisfies all the cravings.
This is just a taste of what Paii has to offer. The menu is a blend of nostalgia, creativity, and culinary precision perfect for locals, expats, or visitors looking to explore Thai cuisine beyond the usual. Paii, Contemporary Thai Restaurant, is open daily from 12:00 to 23:00 and is located on the ground floor of The House on Sathorn.
