‘Inspired by the recipes of royal chef Phia Sing and sprinkled with some magic dust from Michelin-starred Thai chef Bongkoch ‘Bee’ Satongun, Paste brings fine dining to Luang Prabang.’

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– Lonely Planet

‘In later years, Davidson would go on to write “The Oxford Companion to Food,” one of the more influential books on the topic of food in the English-speaking world, and Phia Sing would have his literal dying wish realized: With the publication of “Traditional Recipes of Laos,” his recipes had been recorded for posterity.”

“The dish has a mix of ingredients and flavors that we could work with,” explained Bee Satongun, the chef behind Paste, a Luang Prabang restaurant that serves an interpretation of Phia Sing’s yam yai.’

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– Los Angeles Times

‘Those in the know have always talked up Lao food for its marriage of balanced flavors more savory than sweet, intense use of fragrant herbs, and unusual tastes such as moreish buffalo-skin paste and sundried river algae. Internationally, however, it simmers under the radar.’

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– Travel and Leisure Asia

‘In the old days, people didn’t have machines and couldn’t [take shortcuts] so they needed to know the process of what they were actually making. When you study all this history, you also understand what people thought about, how they created that dish, or how they created patterns.’

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– Fine Dinning Lovers

‘Growing tourism in the city has also ignited a movement to explore the cuisine in a modern light. Luang Prabang is drawing attention from the likes of chef Bee Satongun (from the one-Michelin-starred Paste in Bangkok) to open up fine-dining restaurants. The expat circle in Luang Prabang are also starting up their own casual eateries and bars, fitting in with the city’s laid-back vibes.’

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– Lifestyle Asia

‘A little water taxi takes us across the Nam Khan River to the bright white restaurant inside The Apsara hotel.’

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– London Evening Standard

‘Paste Laos has truly defined modern fine dining in this ancient land that still reminds me of the seventies when the living was easy, and the landscape was almost untouched by the “advanced” millenium – manmade structures such as skyscrapers, constant construction, traffic pollution, need for digital detox and getting trampled by unnecessary work pressures everyday.’

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– JillyEats

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.


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

‘The dishes will be based on recipes by Phia Sing, a chef for the royal Lao family during the first half of the 20th century. Before he died he left copies of his notebooks with Prince Souvanna Phouma, who in turn entrusted them to then-British ambassador to Laos Alan Davidson, who went on to publish cook books containing these recipes.’

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– Southeast Asia Globe

One Michelin Star Paste to Open Branch in UNESCO Listed Luang Prabang

‘With her family roots steeped in northern Thailand and Laos, it’s no surprise that Chef Bee Satongun is opening a second branch of Paste in the charming UNESCO listed city of Luang Prabang.’

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– Michelin Guide Online

Michelin-Starred Bangkok Restaurant Paste Prepares Luang Prabang Plates

‘Like the boutique hotel where the restaurant will be located, Paste at The Apsara will be sure to pay the greatest possible attention to detail.’

‘As in Bangkok, the discerning diner in Luang Prabang will be pleased to take note of the processes taken to create memorable dishes with a focus on preserving old-fashioned ways where possible.’

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– Laotian Times

‘Firstly, Bee has Laotian, namely Hmong, heritage and recalls eating Laotian food as a child with her grandmother.’

Full article here.

– Coconuts