Chef Bongkoch 'Bee' Satongun opened Paste Bangkok in 2013 with her husband, Australian-born Jason Bailey. The restaurant began in Thonglor before moving to its current location on the third floor of Gaysorn Centre in 2015. Satongun, born in 1976, started cooking as a child alongside her mother at a family food stall in Bangkok. She spent years researching forgotten Thai recipes from royal households, aristocratic families, and heritage cookbooks before building the Paste menu around those discoveries.
The kitchen treats historical accuracy as a starting point rather than a constraint. Satongun adapts century-old preparations with modern technique and seasonal Thai produce, maintaining the original flavour architecture while adjusting for contemporary diners. This approach earned Paste a Michelin star in the inaugural Thailand guide in 2018, a distinction the restaurant held through 2023. That same year, Satongun received the Asia's Best Female Chef award from Asia's 50 Best Restaurants.
Paste Bangkok is a Thai restaurant in Ratchaprasong, Bangkok that operates at the intersection of culinary archaeology and fine dining. The menu rotates with the seasons, and each dish carries documentation of its historical source. Satongun has expanded the concept to Luang Prabang and Australia, but the Bangkok location remains the flagship.
You walk into a dining room defined by beige tones, soaring ceilings, and a dramatic silk cocoon sculpture that spirals above the tables. Northern Thai artisans created the installation from hundreds of silk cocoons. The room is calm rather than theatrical, a deliberate contrast to Bangkok's more ornate fine dining spaces.
Service follows the Thai sharing format. Dishes arrive in succession, portioned for the table. The lunch menu runs from approximately 1,100 THB per person, while dinner pricing reaches higher with more elaborate preparations. Expect hand-pounded curry pastes, regional herbs sourced directly from Thai producers, and plating that reflects both research and restraint. Reservations are recommended, particularly for dinner. The restaurant is open daily for lunch from 12:00 to 3:30 PM and dinner from 6:00 to 11:00 PM.
The Blue Swimming Crab Curry showcases Paste's core method: a historical recipe base, hand-pounded paste, and premium local seafood combined into a dish that tastes both ancient and precise. The Heritage Tom Yum strips the familiar soup back to its documented roots, rebuilding it with careful calibration of heat, acid, and aromatics. The Salted Duck Egg Relish pairs fermented richness with fresh vegetables and herbs, served alongside other dishes in the traditional sharing style. Southern Thai Red Spanner Crab Curry delivers shell-less crab in a red curry with pennywort leaves, black pepper, and sea asparagus. The Ocean Trout in Herbal Sauce, pan-fried with white turmeric and finished with chicken and shrimp stock, demonstrates Satongun's ability to layer flavours without overwhelming any single element.
Paste Bangkok is on the third floor of Gaysorn Centre at 999 Ploenchit Road, adjacent to the InterContinental Hotel in the Ratchaprasong district. Chit Lom BTS station is directly connected to the mall via skywalk.
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