At the helm of Paste is Chef Bongkoch ‘Bee’ Satongun, winner of elit® Vodka’s Asia’s Best Female Chef 2018 award, who drives the concept of creative heirloom cuisine at Paste alongside Australian-born chef and husband, Jason Bailey. The culinary power duo have spent years studying and chronicling the evolution of Thai cuisine, discovering centuries-old recipes and long-forgotten techniques that have since been incorporated into their Michelin-starred fine dining cuisine at Paste. The result is bold, unapologetic flavours and creative modern twists, all while maintaining a respect for historic Thai culinary traditions.
At Paste, dishes take inspiration from ancient royal Thai recipes and family cookbooks, representing regional Thai cuisine at its finest. Acclaimed signature creations at Paste include the Watermelon Rind and Fish Roe Soup with seabass and jicama dumplings, an intriguing dish inspired by a recipe dating back to 1968 from the Snidwonse Family Cookbook, and the Smoky Southern Yellow Curry made with the sweet flesh of Gulf of Thailand spanner crab, hummingbird flowers, Thai samphire and turmeric. The gloriously crispy-skinned Free-Range Roast Duck is first rubbed with sea salt and northern Thai “mah kwan” pepper, before being fried and then drizzled with fresh som-jid and star anise sauce.