You heard that right, Michelin-starred fine-dining Thai restaurant Paste Bangkok has opened up in Australia, right in the heart of the NSW Southern Highlands on the main street of Mittagong.

It’s Thai; but not as you know it.

The first Australian Paste opened to the public in mid-2020 and has been booked out almost consistently since its inception, and after our visit in September, we can understand why.

Brought to you by Asia’s best female chef (as awarded by World’s 50 Best Restaurants) and Michelin star holder, Chef Bee Satongun and her husband Jason Bailey, the pair have returned to Mittagong, to bring locals and visitors alike a taste of Paste.

“A fusion of age-old customs and contemporary, creative twists will deliver to your plate, authentic flavour-filled dishes presented in imaginative ways.”

Using the freshest, Australian ingredients Paste is known for its reimagining of ancient Thai recipes. Diners can choose from an a la carte menu, or the set menu offerings, and don’t hold back; you’ve got to try as much as you can with the flavours created worth breaking the bank to try.

To start, we shared Paste Bangkok’s signature dish, the Watermelon Salad complete with watermelon, ground salmon with fried shallots, roasted galangal powder and Huon river trout caviar, and the Roasted Duck with Rice Cracker; made with roasted duck, nutmeg, curry paste, and sawtooth coriander served on house-made rice crackers.

With mains dishes including curries, crispy Asian salads, roasted and crispy dishes, noodles, vegetarian, and more. We sampled the Phad Thai Pu; Phad Thai’s provincial sister with rice noodles, Australian blue swimmer crab, curry paste, fresh coconut milk, and dried scallop floss; and the Tofu with Ginger & Soy; complete with steamed silken tofu, mint, coriander and fried shallots with soy and ginger dressing.

Wash it all down with a glass from one of Australia’s most thoroughly curated wine lists (in our opinion). With over 100 wine appellations, inspire your Thai cuisine with Paste’s suggested wine pairings.  

“We have crafted this list with our understanding through the history and the journey of each flavour from the terrior to the cellar...our wine selection reflects our passion to the wines. It has been thoughtfully curated with Chef Bee’s cuisine in mind.”

Our suggestion would be to peruse the signature Paste cocktail list, and if you’re after something strong order a round of the Paste My Thai; created with infused chilli, kaffir lime leaf, lemongrass, and cucumber vodka. The light and refreshing drink you didn’t know you needed until you have it.

Paste is unlike any other restaurant I’ve visited before. The venue offers destination dining at its absolute purest; not just a meal, a visit to the Mittagong venue is a ‘celebration that marinates all the senses.’