Press
427
page-template,page-template-full_width,page-template-full_width-php,page,page-id-427,theme-stockholm,qode-social-login-1.1.3,qode-restaurant-1.1.1,stockholm-core-1.2.1,woocommerce-no-js,select-theme-ver-5.2.1,ajax_fade,page_not_loaded,fs-menu-animation-underline,popup-menu-fade,header_top_hide_on_mobile,wpb-js-composer js-comp-ver-6.1,vc_responsive

press

‘Authenticity is not duplication of the past. It is learning from the past, discovering depth
and details that are new to us, and adapting them to the future, just as those artists, writers, and chefs of history did before us.’

 Full article here

– Redbull Hangar-7

WG Magazine Pg 123 – 135 : Queen “Bee” of Thai Heirloom Cuisine

‘To resurrect traditional Thai flavours and revitalise them for contemporary diners. I will go through an extensive process of testing and refining a dish, referring to the original recipe but also questioning how to reinvent it.’

 Full article here

– Chef Bee Satongun

Why Michelin-starred Paste Bangkok’s ‘Chef Bee’ is on a mission to save food’s ‘soul’

‘From the time we decided we wanted to do it, it took about 14, 15 years. So we studied a lot, sometimes we did not eat anything but Thai food because we wanted to understand the flavours.’

 Full article here

– Chef Bee Satongun

Why Michelin-starred Paste Bangkok’s ‘Chef Bee’ is on a mission to save food’s ‘soul’

‘Every morning,” Satongun recalls, “I had to help out in the kitchen before school. And then once I finished my homework in the afternoon, I was back at it again.’

 Full article here

– KTCHNrebel

‘Menus change regularly but diners can expect intensely flavoured, colourful dishes such as the Thai-Portuguese lotus stem salad of local crayfish, poached pheasant, crispy lotus petal and gold apple powder, or the sour orange curry with fresh curry paste, drumstick shoot and caramelised black cod.’

 Full article here

– San Pelliegrino Worlds 50 Best Restaurants

‘What makes it stand out: 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.’

 Full article here

– San Pellegrino Worlds 50 Best Restaurants

‘Menus change regularly but diners can expect intensely flavoured, colourful dishes such as the char-grilled langoustine salad with northern Thai forest ingredients, or the beef rib, braised for 12 hours and served with long pepper, roasted tomatoes and mushroom soy.’

 Full article here

– San Pellegrino Worlds 50 Best Restaurants

Elit® Vodka Asia’s Best Female Chef 2018

‘Bongkoch ‘Bee’ Satongun has dedicated most of her life to rediscovering and reviving the authentic flavours of classic Thai cuisine. Together with chef-husband Jason Bailey, she has carved a unique place in Bangkok’s diverse gastronomic scene with restaurant Paste, where she showcases refined versions of traditional Thai dishes that reflect the country’s heritage with layered flavours and textural contrasts.’

 Full article here

Behind the scenes video

– San Pellegrino Worlds 50 Best Restaurants

‘A restaurant serving artisanal Thai food, conceived by one of the most talented and respected female chefs in Bangkok, rewarded with an excellent ranking in the most renowned culinary listings like Michelin (1 star) and New Candidate for the TOP100 by The Best Chef Awards 2019… If that can’t convince you to schedule a trip to Paste Restaurant, we wouldn’t know what would trigger you anyway…’

 Full article here

– thebestchefawards

5 Questions With Bee Satongun On Bangkok’s Culinary Scene

‘Satongun grew up in her family’s small eatery in Bangkok, helping her mother prepare classic Thai dishes but didn’t pursue a culinary career till she met and married Australian chef Jason Bailey at the age of 28. Her husband’s passion for Thai food was infectious and Satongun trained under him to learn to recreate the flavours of her childhood.’

 Full article here

– Michelin Guide Bangkok

‘Satongun is rediscovering her roots with the help of one of the most important culinary figures in Lao cuisine, Phia Sing. He was the chef and master of ceremonies to the kings of Laos, and a cookbook derived from his notes was published posthumously. This collection of recipes proved to be a treasure trove of resources for Satongun, who had already developed a habit of researching ancient texts for Paste Bangkok.’

 Full article here

– Fine Dining Lovers

 

‘We recently checked out the Michelin-starred restaurant and took the chance to sit down with Chef Bee, who just came back from the Asia’s 50 Best Restaurants award ceremony in Macau. Here, she discusses with us her endeavour to preserve ancient Thai cooking techniques, what being named Asia’s Best Female Chef means to her and exciting next steps for Paste.’

 Full article here

– Lifestyle Asia