21 Articles found for “Paste”

In her latest rollicking read, author Katie Parla — an American authority on Rome — brings together her two obsessions: the capital’s layered history and its cuisine. Here, she unpacks the era that fascinates her most, shares the Roman dishes, restaurants, and food souvenirs she actually rates, and explains why she pushes back against the cult of nonna-style cooking.

Rome may not be Italy’s pasta capital in production, but it is home to some of its most iconic dishes — carbonara, Amatriciana and gricia — drawing visitors from around the world to taste the city’s classic Roman recipes.

Here’s your MICHELIN-inspired guide to crafting ravioli stuffed with smoked pancetta, served Amatriciana-style with Piennolo tomato sauce and burrata.

Discover Korea’s top MICHELIN restaurants serving fresh pasta dishes. From handmade ravioli to creamy fettuccine, explore authentic Italian flavors in Korea.

When Denis Lucchi of one-MICHELIN-Starred Buona Terra looks at a plate of pasta, he doesn’t see a meal — it is a reminder of home and a way to share his Italian heritage.

You too can cook pasta like a MICHELIN restaurant chef.

Is cream really a crime?

We celebrate one of the world’s most beloved and versatile foods with 26 things you need to know

From cozy dinners to grand feasts, these are the best restaurants where you can load quality carbs.

Some of the best Thai dishes start with the finest curry paste. Here, we decode the components of a MICHELIN-Star red curry paste for you.

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.

2017 – 2018 has been a golden period for chefs Bongkoch “Bee” Satongun and Jason Bailey with restaurant Paste featuring in every major award in the region.

The recent arrival of the MICHELIN Guide in Bangkok has once again thrusted Thai cuisine into the international spotlight. With 7 of the 17 Michelin Starred restaurants in Bangkok serving Thai food; 4 are headed by female chefs. On a quiet corner table near the window of the newly crowned Michelin starred restaurant (Paste), we ask Chef Bee Satongun what cooking means to her and her views on Bangkok’s dining scene post Michelin Guide’s arrival.

Whether it’s a date night or a craving for a taste of Italy, these MICHELIN-approved spots bring la dolce vita to Bangkok with handmade pasta, wood-fired pizzas, and plenty of charm.

Meet the humble shrimp paste dish turned star power that defines Chef Thitid “Ton” Tassanakajohn, and why he stopped reinventing his signature khao kluk kapi.

Take a look at how Chef Chudaree ‘Tam’ Debhakam aims to put Thai ‘Dong Dang’ on the map alongside fresh pasta and Hong Kong noodle.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column. In this edition is the classic Thai seasoning paste Raak Pakchi Kratiem Prik Thai (Coriander Root, Garlic, & Pepper), aka Saamkler (The Three Buddies) or Saam Sahai (The Three Best Friends).

Chef Bee Satongun of MICHELIN-starred Paste Bangkok shares how she juggles her food passions, family life and restaurants around the world.