Bangkok, Thailand

50Best Accolades
  • No.17 Asia's 50 Best Restaurants 2024

Salt, acid, spice, texture and the Maillard reaction: these are the culinary pillars that define Potong’s gastronomic output. Its moniker, roughly translated as ‘simple’, rings true for each of the dishes that leave its pass, each shaped by its unwavering philosophy to deliver symphonious ensembles that harmonise these five core elements. Dishes across its 20-course tasting menu trade superfluity for intricate balance, such as its Thai-Chinese duck leg, where its dark and moreish elements are set alight by fiery Sichuan peppercorns and soothed by a silky chawanmushi (Japanese savoury custard). The mastermind behind it all? Pichaya Utharntharm – better known as Chef Pam – a Thai-Chinese-Australian prodigy descended from four generations of traditional medicinal herb producers. Having trained under Jean George Vongerichten, she also became a judge on Top Chef Thailand and was the first person to win the Michelin Opening of the Year Award alongside Michelin one-star status, all while still under the age of 30. It's clear why she’s considered one of Thailand’s most exciting culinary talents.

Key Information


422 ถนน วาณิช 1 เขตสัมพันธวงศ์, Samphanthawong, Bangkok, 10100