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Thai fine diner gets NSW’s Southern Highlands buzzing Michelin-starred chef Bongkoch “Bee” Satongun is making waves in Mittagong. Pan-seared hiramasa king fish fillet with Thai Yai relish and cherry tomato purée.  Save Share It’s a slam dunk. The moment the first appetiser is put in front of me – a generous heap of shredded roast duck that’s been tossed in sawtooth coriander, dusted with nutmeg and served on a rice cracker, a mouthful of gamey goodness that finishes with a satisfying crunch – I know that chef Bongkoch “Bee” Satongun, believes in opening big. The woman behind Paste Australia, the regional restaurant that has a solid claim to be the nation’s most exciting Thai restaurant, has plenty more dazzling dishes up her sleeve. The introductory fanfare continues with tapioca dumplings stuffed with smoked Snowy River trout, roasted peanuts, coriander and pennywort; watermelon balls nestled beneath a feather-light blank

Huon riverNew south walesSnowy riverKrung thep mahanakhonLuang prabangUte junkertravelPaste australiaThai yaiPaste bangkokSouthern highlandsஹுவான் நதிபுதியது தெற்கு வேல்ஸ்பனி நதிஒட்டவும் ஆஸ்திரேலியாதாய் யைஒட்டவும் பாங்காக்