Bee Satongun was helping her mother cook in Thailand from the age of five, and two decades later opened Paste in Bangkok with Jason Bailey, where their reworking of traditional Thai cooking earned a Michelin star and saw her named Asia's best female chef. The Mittagong kitchen puts the same technique on Australian produce: slipper lobster with pomelo and betel leaf, beef rib braised twelve hours with long peppers and mushroom soy.
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