Paste | Asia’s 50 Best Restaurants 2019

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.


Reviews Asia's Top 50 Chef Bee Satongun Paste Bangkok Thai Restaurant

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.

– elit® Vodka Asia’s Best Female Chef 2018

 Bib Mascot, elit® Vodka Asia’s Best Female Chef 2018

elit® Vodka Asia’s Best Female Chef 2018

“It’s very, very difficult to truly be able to taste. It’s not just about memory but also your genetic coding that contributes to what is stored within you. To truly taste, your mind must be clear and hold taste in the highest esteem. It may just be an afterthought because you want to distract the customer’s eyes by fancy visuals, but you have to know how to produce a dish that isn’t one-dimensional in overall taste.”Full article here.

– Chef Bee Satongun



 Bib Mascot, Michelin Guide Bangkok 2018

One Star: Michelin Guide Bangkok 2019

The designed-to-share menu draws inspiration from royal Thai cuisine and uses century-old cooking techniques with ingredients often sourced directly from local growers. Full article here.

– Michelin Guide Bangkok 2019

Bangkok Top Tables

Winner: Best Thai Fine Dining

‘Once the underdog of Thai fine dining, Paste proved in 2017-18 that it’s every bit as relevant as its contemporaries. Michelin star: check. Asia’s 50 Best nod: check. And now, its highest ever position in BK’s Top Tables, where it sits above every other Thai restaurant that made this year’s guide.’ – Full article here.

– Top Tables

BK Logo

BK Magazine

‘It’s this level of detail, combined with the chefs’ own restless creativity, that sets Paste apart from other revivalist kitchens. And the world’s taking notice: the restaurant just scored its first Michelin star, while Bee was named the region’s best female chef by Asia’s 50 Best.’ – Full article here.

– BK Magazine

fine-dining-lovers logo

Fine Dining Lovers

“Each dish at the restaurant, Satongun says, is around 80% traditional and 20% innovation – “something old, something new” – and she and Bailey… like to travel the length and breadth of Thailand in search of inspiration and new ingredients, particularly rare herbs” – Full article here.

– Fine Dining Lovers

Four Magazine Cover

Four Magazine

“Renowned for her technical expertise and creative flair, Satongun creates dishes that are defined by their authentic flavours, contrasting textures and attention to detail. Striking a delicate balance between tradition and innovation, Satongun reinterprets traditional Thai cuisine in a modern context, combining ancient and contemporary techniques alongside surprising twists.” –  Full article here.

– Four Magazine

The Guardian Logo

10 of the best Michelin-rated restaurants in Bangkok

“Satongun champions ancient recipes and quality ingredients, adding modern twists and sourcing authentic tastes from underrated places such as Nan province in the north.” – Full article here.

– The Guardian

Lifestyle Asia

‘Paste Bangkok doesn’t have to shout about what it’s doing — the dedication to raising the standard of Thai fine dining and food that’s captured the attention of some of Thailand’s most prominent and influential families and still retained your independence, any hype seems unnecessary.’ Full article here.

– Lifestyle Asia

Thai restaurants reach for the Michelin stars

‘Bee Satongun and Jason Bailey have delved deep into Thai history to make 17th century relish made with white pepper and early 20th century salads and brought these little-known recipes right into the 21st century. A sweet river prawn salad is elevated with locally sourced spices like the Chiang Mai cousin of Sichuan peppercorns and flavour-packed seaweed powder, an example of old dishes with new twists.’ – Full article here.

– Good Food


Chef Bee Satongun is Thailand chef ambassador per Gault&Millau guide –  Full article here.

– Gault&Millau

Nom Magazine Logo

Nom Magazine

2018 亞洲最佳女主廚:來自泰國的 Bongkoch Satongun  –  Full article here.

– Nom Magazine

Time Out Bangkok

Most Loved Thai Restaurant

We are bursting out with happiness seeing Paste, one of our favourite Thai restaurants, win first place in this category. Chef Jason Bailey and Bongkoch “Bee” Satongun have successfully blended ancient Thai recipes with state-of-the-art cooking techniques, resulting in creations that are favored by Bangkok’s most discerning diners

Full article here. 

USA Today 10 Best

USA Today Travel

‘Traditional Thai dishes from all regions of the country are to be found here, but done with beautiful creative twists and a total attention to taste combinations enough to wow the most discerning diner.’ Full article here.

– USA Today Travel

One Place Bangkok

One Place Bangkok

This is no mere fusion or run-of-the-mill Thai restaurant. No, Paste Bangkok is much more. It is built on history, passion and a love for aristocratic Thai cuisine. The recipes and menu are inspired by renowned Thai families and aristocrats that have refined their recipes over many centuries. Full article here.

– Shayan Naveed

Look East Logo

Look East Magazine

The flavors come from the freshness of the ingredients, rather than being an over-reaching attempt at confusing attempts of fusion—much in line with traditional Thai ‘ Full article here.

– Look East Magazine

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The Wall Street Journal

‘The menu pays homage to the integrated, citrusy flavors of central Thai cooking, many dishes incorporate the earthiness and Yunnanese ingredients of northern Thailand.’ Full article here.

– The Wall Street Journal

Eating Thai Food Logo

Eating Thai Food

‘Paste is a restaurant in Bangkok that leads the scene in modern Thai food. Their ingredients are of extreme high quality and care is put into every detail of dish preparation, without holding back on the flavors the way they are supposed to be.’ Full article here.

– Eating Thai Food

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Bangkok Post – Guru Magazine

“Paste does a lot more than rehash old Thai recipes, injecting interest and enthusiasm to the scene. Smart Navigation of tradition and innovation.” Full article here.

– Bangkok Post.