A brilliant meal at @restaurant.potong by @chef.pam in Bangkok! The progressive Thai-Chinese cuisine was well-executed and one of the highlights was definitely the palm tree series where 5 little bites each represented a different part from palm juice to palm seed, palm meat, palm apple and palm sugar. Desserts wise, the chrysanthemum with cacao nibs was easily the favorite!

Our tasting menu:

- Kombucha of the day
- Potong’s charcuteries & collaboration wine
- Kitchen bite / potato’s shell / taiwanese chicken mousse / thai basil
- DEAR | phang district orange / wild chrysanthemum honey / salted plum leaf
- BORN | palm-meat bun / cashew nut pate
- IN LOVE | marinated palm seed / shaoxing wine / cilantro oil
- DETAILS | palm “jao” / 5-spices / chewguk
- MEMORIES | toddy palm sugar lollipop
- GRATEFUL | ‘baan raj” palm juice / burnt bamboo
- ALIVE | “surat thani” oyster / black squid / black pearl
- REINCARNATED | grated shrimp yolk / yin-yang egg noodle / morel / caviar
- BEAUTIFUL | blue crab / mud crab roe emulsion / black pepper jam / crab butter bread / crab broth
- SACRED | chinese date / carrot tuile
- PROUD | pomfret fish rillette
- HUMBLE | skeleton / dehydrated herbs / lapsang souchong
- FAVORITE | dry aged surat thani white pomfret / kapi / tamarind
- LAYERS OF FLAVORS | inside-out pomelo
- HISTORY | chrysanthemum / cacao nibs
- LEGACY | the remake of thai-chinese street desserts
- THANK YOU | fortune
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1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK