Paste Australia

Good Food hat15/20Updated October 26, 2026,first published November 11, 2024A Thai food landmark where one is least expected.Paste doesn’t just buck country town Thai trends by painting outside the red-green-yellow curry box, it puts MIttagong on the map of “best places to eat sator pad goong outside of Thailand”.Chef Bee Satongun also runs Paste’s original acclaimed location in Bangkok, but in Australia she gets to showcase Moreton Bay bugs with pomelo and shredded betel leaf, and wild-caught Queensland king prawns stir-fried with ground pork neck, pungent cluster beans and a shrimp paste of deep, layered flavour. The dining room is spacious, modern and glass-fronted; Satongun’s cooking is complex, textural and refined. A soft shell crab and green mango salad transports you to the tropics with its vibrant red nahm jim, while Chiang Mai-style chicken curry warms Southern Highlands winters with an abundance of pickled garlic and freshly ground dry spices. Wine, including local gear, is given fair attention, too.Good to know: Takeaway is available if you’re keen on a quiet night in your long-weekend holiday home. Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Restaurant reviews, news and the hottest openings served to your inbox.Sign upLast visited: July 2026More:MittagongPaste AustraliaSydneyThaiAccepts bookingsVegan-friendlyFamily-friendlyGood for business lunchGood for groupsRestaurantReviewsGood Food GuideFrom our partners