Restaurant Paste

Historical Thai cuisine reimagined through a contemporary lens. Bold yet graceful, the cooking draws on royal culinary traditions and the childhood experiences of one of the region’s most respected chefs, Bongkoch «Bee» Satongun. The menu features inventive curries inspired by forgotten 19th-century recipes or influenced by the cuisine of neighbouring Shan State, along with elaborate soufflés made from local seafood, wild-honey-glazed steaks and audacious desserts combining rice, peanuts and sturgeon caviar. Both tasting menus and à la carte offerings change with the seasons and rarely disappoint.