top of page

Potong: Innovative Thai-Chinese

In the culinary landscape, Chef Pam Pichaya Soontornyanakij stands as a luminary figure, acclaimed for her innovative approach to cuisine and a string of successful ventures spanning across diverse culinary capitals. As the recipient of prestigious accolades such as Michelin Stars and ASIA's Best Female Chef, Chef Pam has carved her niche as a culinary trailblazer, captivating audiences with her expertise and creativity.

Drawing inspiration from her extensive research and culinary odyssey, Chef Pam unveils her distinctive culinary framework at POTONG, where the ethos of "Salt, Acid, Spice, Texture, and Maillard Reaction" reigns supreme. This unique philosophy, rooted in her mastery of each elemental aspect, forms the cornerstone of POTONG's culinary identity.

Chef Pam's 5-element principle

At POTONG, each dish embodies the essence of Chef Pam's 5-element principle, meticulously crafted to harmonize flavors and textures in a symphony of culinary excellence. Within the confines of our dining room, guests embark on a gastronomic journey where every bite reflects the meticulous attention to detail and unwavering commitment to culinary innovation.

As patrons indulge in the offerings at POTONG, they are invited to partake in Chef Pam's culinary vision, where each dish represents a convergence of elements meticulously orchestrated to tantalize the senses and elevate the dining experience to new heights.

kombucha of the day

potong’s charcuteries & collaboration wine

dear | black chicken / chinese herb / broth

born | banana / chicken liver

in love | banana flower / fish garum / dill

details | banana stalk / peanut / lime

memories | crab curry / mud crab roe emulsion / black pepper jam / crab butter bread

grateful | rayong shrimp / pickle radish / tamarind / rice noodle

alive | shrimp shot

reincarnated | grated shrimp yolk /yin-yang egg noodles / morel / pork broth

beautiful | mikandai / kapi / squid ink / crispy leek

sacred | songklha mamuang baw

proud | roasted duck brain

humble | crispy duck

favorite | 14-day 5-spiced aged duck

community | duck leg / grilled eggplant

bold | house pickles / pickled cabbage

thai-chinese | kailan / crispy leaves

layers of flavours | salak

history | all about corn

legacy | the remake of thai-chinese street desserts

thank you | fortune


bottom of page