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<<3rd July 2019 – Hong Kong & Macau>> Paste Bangkok, a pioneer of modern Thai cuisine in Bangkok and the 28th rank-holder on Asia’s 50 Best Restaurants 2019, announces an exciting collaboration series with visiting chef Maxime Gilbert of Michelin 2-starred Écriture Hong Kong on the evenings of 1-2 August, 2019. Hosted by Chef Bee Satongun at Paste Bangkok, the collaboration will feature an 11-course modern Thai X French dinner menu (11,000THB), promising a spectacular union of unlikely flavours between the two cuisines.
About Maxime Gilbert, Executive Chef of Écriture Hong Kong
Maxime Gilbert grew up in France – a country in which cuisine is culture, and which nurtured his love for food and aspirations to one day become a chef. After various stages at restaurants in France and Scotland, his career flourished as he joined Michelin-starred establishments early on. From 2013 until he started work on Écriture in September 2016, Maxime was Chef de Cuisine at Michelin 2-starred Amber restaurant at the Landmark Mandarin Oriental, Hong Kong. His vision of French cuisine comes to life at Écriture, where traditional techniques are integrated with exceptional ingredients from France and Japan, to evince simplicity, elegance and a natural sophistication that plays with power and lightness. Located on the penthouse floor of Hong Kong’s cultural hotspot H Queen’s, Écriture elevates French cuisine to new heights by uniting it with exceptional Japanese produce to explore the endless possibilities that occur when Western craftsmanship meets Eastern philosophies.
About Chef Bongkoch ‘Bee’ Satongun, Chef-owner of Paste Bangkok and Paste Laos
At the helm of Paste is Chef Bongkoch ‘Bee’ Satongun, winner of elit® Vodka’s Asia’s Best Female Chef 2018 award voted by the World’s 50 Best Restaurants, who drives the concept of creative heirloom cuisine at Paste alongside Australian-born chef and husband, Jason Bailey. The culinary power duo 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. Traditional favourites are given a new lease of life, seen with Paste’s signature creations such as the Watermelon Rind and Fish Roe Soup with seabass and jicama dumplings, a dish inspired by a recipe dating back to 1968 from the Snidwonse Family Cookbook.
For more details on the collaboration menu, please see below:
1st – 2nd August, 2019
Snacks by Paste
Grilled river prawn wrapped in mulberry leaves with northern mah kwan pepper and ant eggs.
green peas, pickles cucumber, elderflower cream and petals, tagettes leafs.
Hokkaido scallops contisée with black truffle cooked in a crispy beignet
Celery roots purée, shaved hazelnuts
and scallop skirt foam sauce
Far northern ‘Tai Yai’ curry of mackerel from maeklong province, heirloom tomato puree, baby anchovy & fried fish scales
Line caught Akamutsu sake steamed
Baked woosen noodles, Thai bouillon with Razor clam
Sour Cod soup with lemongrass, chili, monk fruit, shrimp paste and fermented fish water (pa dek). Finished with sour hog plum leaves.
Poached Duck Foie gras and Line caught turbot cooked “au plat”
“Or Lam” A clear curry of slow braised French pheasant, splitgill mushrooms, scarlet gourd, sakhan vine and edible rattan.
Barbecued A5 Miyazaki Wagyu beef, Unagi and Caviar
Grilled corn sauce , drop of espresso
A recreation and slight reinvention of the classic recipe for Laos roasted Duck Curry – Kalee Ped – (Laos version)
CHOCOLATE DOME Passionfruit and ok rong mango with wood apple gel,
incased in a Valrhona chocolate glaze & mah kwan pepper sorbet
“I was completely enamored by my experience at Écriture on one of my recent trips to Hong Kong, and I feel confident that guests of our upcoming collaboration will enjoy a similarly unique experience. Our team is very excited to work with the talented likes of Chef Maxime, and we look forward to welcoming you all on 1 & 2 August!” says Bee Satongun, chef-proprietor of Paste Bangkok.
About Paste Bangkok
Paste is a study in Thai culinary history. Chef-owners Bongkoch ‘Bee’ Satongun and her husband Jason Bailey have spent years painstakingly studying and chronicling the evolution of Thai cuisine, discovering century-old recipes and long-forgotten techniques in the process. Among a string of accolades, Chef Bee Satongun was awarded Best Female Chef 2018 by Asia’s 50 Best Restaurants, and Paste Bangkok has climbed to #28 in the prestigious Asia’s 50 Best Restaurants list in 2019.
Contact Paste Bangkok
3rd Floor, Gaysorn, 999 Ploenchit Rd., Lumpini, Bangkok
Telephone: +66(0)2 656 1003
Open 7 days a week
Lunch Mon – Sun 12.00 pm – 02.00 pm
Dinner Mon – Sun 6.30 pm – 11.00 pm
Contact Paste Laos
Paste at The Apsara
Kingkitsarath Rd, Ban Wat Sene, Luang Prabang 06000, Laos
+856 71 254 251
Open 7 days a week
Lunch Mon – Sun 12.00 pm – 02.00 pm
Dinner Mon – Sun 6.30 pm – 10.00 pm
Instagram: @pastebangkok / @chefbeepastebangkok