BANGKOK, Nov. 24 -- Is there a beverage more synonymous with Thailand than the classic cha nom yen or what the rest of the world knows as Thai tea?

Milky, strong, with hints of star anise and clove, the taste of cha nom yen is as recognisable as its vibrant near-orange colour.

So something clicks when we encounter it in a different form - say, as Thai tea mousse with young coconut - familiar yet thrilling. It's like meeting an old friend who's had a gentle makeover. Nothing too drastic, but delightful somehow.

Our dessert is emblematic of how Paste Bangkok reinvents classic Thai cuisine. The restaurant is run by Bongkoch "Bee" Satongun and her husband, Jason Bailey.

The two chefs focus on reinterpreting old Thai family recipes from be...