Potong Bangkok

Top 10 of 2025, at number 6!

Potong’s Duck, Reimagined

At Potong, the duck arrives like a quiet revelation — not showy, but impossible to forget.

Fourteen days of careful dry-aging coax out deeper aromas, tightening the skin until it crackles at the lightest touch. The first bite is all contrast: glass-thin crispness giving way to tender, rosy meat, perfumed with gentle five-spice and the soft sweetness of rendered fat.

In true whole-duck spirit, different parts of the bird appear throughout the course — each treated with care — and the dish is rounded out with bright pickles, seasonal vegetables, eggplant, and small condiments that lift and balance the richness.

What makes it special isn’t only technique. It’s the sense of memory layered into every element — a respectful nod to tradition, refined with modern precision.

Potong’s duck isn’t just eaten.
It lingers long after the plate is cleared.

.⁣ Michelin Guide : ⭐️
. W50Best : 13 and World’s female chef of the year
.⁣ OAD top 100 : 33 Less

Part 2/2
On my way to Potong, I stumbled and badly hurt my ankle (only later I learned it was a fracture). But a seat at the vaunted restaurant was too good to pass up, so I strutted in looking as cool as I could.

The mere sight of the exterior and interior of the 120-year-old building already scored top marks. Every antique piece or memorabilia seemed to burst with a story to tell—and the service staff did a wonderful job articulating it.

Eating at Potong was like seeing the evolution of Chinese cuisine in Thailand in real time. Flavours were infused with essence of the adopted country. Sometimes it took a while to fathom the dish; but when it eventually came, the combinations strike you with electric clarity. Guess that is the story of all diasporic cuisine.

Chef Pam was a fantastic host; she juggled kitchen leadership, socialising, and overseeing the entire operation without a single hair out of place.
#michelin1star #michelinstarred #asias50bestrestaurants #bkkeats #bkkrestaurant #bkkfoodie #eat #foodie #foodies #foodiesofinstagram #foodgasm #foodporn #foodpics Less

POTONG, Bangkok

Bangkok’s most talked-about restaurant? Without a doubt, it’s POTONG — the bold, visionary home of Lady Chef of the Year, Chef Pam.

Inside a 120-year-old Sino-Portuguese building in Bangkok’s historic Sampeng Market, Chef Pichaya “Pam” Soontornyanakij has created more than a restaurant — she’s built a world where memory, heritage, and innovation collide on the plate.

Chef Pam, recently named The World’s Best Female Chef 2025 and the first Thai woman to win a MICHELIN star, doesn’t just serve food. She tells a story — her story. Her family once ran a traditional medicine shop in this very building. Today, she reclaims that space, transforming it into a five-act, 20-course tasting journey that honors the past while boldly reshaping the future of Thai-Chinese cuisine.

Each dish is a movement — part memory, part emotion, part revelation:

• Mission: A quiet opening — black chicken, Chinese herbs, and broth that whispers of generations past.
• Memories: Kuay chap noodles with pork tongue, broth, and caviar — comfort reimagined.
• Heart & Soul: Shrimp transformed into a Pad Thai “shot” — a single bite that captures Bangkok’s street food soul.
• Forgotten: Atlantic seabass meets beurre blanc — French technique meets Thai balance.
• Bold: 14-day aged duck — rich, tender, deeply layered and INCREDIBLE
• Spiritual & Humble: A crescendo of vegetal fire, childhood flavors, and delicate desserts that feel almost like stepping into someone else’s memory.

No bite is random. Every course is a reflection of Pam’s life — her technique, her heritage, and her unshakable creative vision.

POTONG’s Wine Odyssey pushes pairing boundaries with surprising matches. The rooftop Opium Bar is a world of its own and one of Bangkok’s best!

Chef Pam is a rare force — fearless, precise, deeply personal in her craft. She’s not just breaking ground as a woman in fine dining; she’s reshaping what it means to cook from identity, from memory, and from a place of love and rebellion.

To dine here is to travel through time — past, present, and a daring future — all guided by the hands of a chef who has turned her family’s legacy into a modern masterpiece.

📷 @lucievd Less

Ecstatic to be back at @restaurant.potong - a Thai-Chinese restaurant by @chef.pam in Bangkok! Set in a historical Sino-Portuguese building that used to be Chef Pam’s family pharmacy, 4 generations of her family lived in the 5-story-tall building for over 100 years before it was redesigned for the restaurant while preserving its legacy. I loved the experience that I had 1.5 years ago and the meal this time was still as strong as ever. After dinner, we checked out Chef Pam’s new agave bar @lacopita.bkk located just around the corner and had a blast trying all kinds of cocktails in the cozy space. Congratulations again to @chef.pam on being crowned World’s Best Female Chef by @theworlds50best!

Our “revolution” chef’s tasting menu:

welcome drink
potong’s charcuteries & collaboration wine
𝗺𝗶𝘀𝘀𝗶𝗼𝗻 | black chicken / chinese herb / broth
𝗱𝗲𝘁𝗮𝗶𝗹 𝗮𝗻𝗱 𝗺𝗲𝗺𝗼𝗿𝗶𝗲𝘀 | kuay chap / pork tongue / pork broth / caviar
𝗵𝗶𝘀𝘁𝗼𝗿𝗶𝗰𝗮𝗹 𝘀𝘁𝗼𝗿𝗶𝗲𝘀 | scallop / satay sauce / brioche
𝗵𝗲𝗮𝗿𝘁 𝗮𝗻𝗱 𝘀𝗼𝘂𝗹 | nakhon si thammarat shrimp / pad thai / shrimp shot
𝗳𝗼𝗿𝗴𝗼𝘁𝘁𝗲𝗻 | atlantic seabass / beurre blanc
𝗯𝗼𝗹𝗱 I 14-day aged duck
𝘀𝗽𝗶𝗿𝗶𝘁𝘂𝗮𝗹 | ganachai / kailan / nhoom chili
𝗵𝘂𝗺𝗯𝗹𝗲 | ‘ta kop’ / passion fruit
𝗵𝗮𝗽𝗽𝗶𝗻𝗲𝘀𝘀 | layer of potong
𝗵𝗲𝗿𝗶𝘁𝗮𝗴𝗲 | pandan / peanut bon bon / tamarind
𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂 | fortune
•
1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less

Nakhon si thammarat shrimp, Pad Thai, Hoi Tod. At one-Michelin-starred Potong in Bangkok.
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#padthai #pichayasoontornyanakij #potong #bangkok #troisetoiles_bangkok
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Pichaya Soontornyanakij @chef.pam has won numerous awards @restaurant.potong, a modern Sino-Thai restaurant in an historic building in Bangkok's Chinawtown where her family lived for four generations over 100 years. The accolades include Asia's Best Female Chef, best restaurant in Bangkok and a Michelin star. She says her food has five elements (salt, acid, spice, texture and Maillard Reaction) to stimulate the five senses. Standout dishes on the tasting menu last night included crab roe/blue crab/brioche; nakhon si thammarat shrimp/pad thai/shrimp shot; and 14-day aged duck. The meal was outstanding. #rvinesdines Less

Highlights from our night at @restaurant.potong

“In a time when restaurants, especially those in the World’s 50 Best Circuit, focus more on creating a story and promoting a concept, discovering a restaurant with genuine history and identity feels like a breath of fresh air.

Here, we feel the “Truth” in the space, discourse, and walls. Potong is an extension of Pam, rooted in that narrow street in Chinatown, with a unique gastronomic concept that couldn’t exist anywhere else. There’s no room for trends or expansion into modern buildings, which we find beautiful in today’s World.” - full article on the blog
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“Numa época em que os restaurantes, principalmente os inseridos no circuito World’s 50 Best, se focam mais na criação de um Storytelling e na venda de um conceito, entrar num restaurante em que a história e a identidade não nos soam a farsa é como uma lufada de ar fresco.

Aqui, sentimos a “Verdade” no espaço, no discurso e nas paredes. O Potong é uma extensão de Pam, enraizado naquela rua estreita de Chinatown, com um conceito gastronómico único, que não poderia existir noutro lugar. Não há espaço para modismos ou expansão para edifícios modernos, e nos dias de hoje isso é bonito de ver e sentir.” - artigo completo no blog

#flavorsandsenses #bangkok #potong #chefpam #restaurantpotong #mystorywithmichelin #50bestrestaurants #worlds50best #bangkokrestaurants #finedininglovers #wheretoeatinbangkok #theartofplating #foodies Less

yakult pipo
.
thai-chinese | fish head jus / chinese morels /
chawanmushi
.
layers of flavours | promphet floss / thai-chinese
mooncake
.
family | crispy surat thani white promphet skeleton
/ sea grapes / dehydrated lime and tomato
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Another highlight of our trip to Thailand was @restaurant.potong ,located in Bangkok’s China town in a stunning 5 story ancient building. For 4 generations, spanning over 100 years, @chef.pam ‘s family lived here while producing Chinese medicine products under the name “保坤益母藥” (bǎo kūn yì mǔ yào). This 5-story-tall building has a tale of its own; from one age to another. Recently awarded a well deserved Michelin star this progressive Thai-Chinese restaurant will also be featuring on my best of Bangkok & Phuket tour in December. Highly recommended.
.
Michelin Guide - ⭐️
OAD - Highly recommended
W50B - 88
Asia’s 50 Best - 35
Best Chef Awards - 95
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less

dry aged surat thani white promphet /
ginger jus/ caramelized sunchoke
.
Another highlight of our trip to Thailand was @restaurant.potong ,located in Bangkok’s China town in a stunning 5 story ancient building. For 4 generations, spanning over 100 years, @chef.pam ‘s family lived here while producing Chinese medicine products under the name “保坤益母藥” (bǎo kūn yì mǔ yào). This 5-story-tall building has a tale of its own; from one age to another. Recently awarded a well deserved Michelin star this progressive Thai-Chinese restaurant will also be featuring on my best of Bangkok & Phuket tour in December. Highly recommended.
.
Michelin Guide - ⭐️
OAD - Highly recommended
W50B - 88
Asia’s 50 Best - 35
Best Chef Awards - 95
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less

sacred | blue crab / mud crab roe emulsion / black
pepper jam / thai-chinese bread
.
Another highlight of our trip to Thailand was @restaurant.potong ,located in Bangkok’s China town in a stunning 5 story ancient building. For 4 generations, spanning over 100 years, @chef.pam ‘s family lived here while producing Chinese medicine products under the name “保坤益母藥” (bǎo kūn yì mǔ yào). This 5-story-tall building has a tale of its own; from one age to another. Recently awarded a well deserved Michelin star this progressive Thai-Chinese restaurant will also be featuring on my best of Bangkok & Phuket tour in December. Highly recommended.
.
Michelin Guide - ⭐️
OAD - Highly recommended
W50B - 88
Asia’s 50 Best - 35
Best Chef Awards - 95
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less

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
•
1*, Potong
Bangkok, Thailand
#supermelThailand #supermelBKK Less