Potong

Bangkok, Thailand

• No.13 The World's 50 Best Restaurants 2025
• No.13 Asia's 50 Best Restaurants 2025

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 tasting menu trade superfluity for intricate balance, such as its 14-day-aged duck or crab roe with blue crab and brioche. Potong also runs its own fermentation lab, from which its kombucha is brewed. Many of the ideas are thanks to the mind of chef-founder Pichaya 'Pam' Soontornyanakij: a Thai-Chinese-Australian culinary-wizard descending from four generations of traditional medicinal herb producers. Having trained under French chefJean‑Georges Vongerichten, she used her expertise to become both a skilled chef and a discerning judge on Top Chef Thailand – all while still under the age of 30. It's clear why she’s considered among Thailand’s most exciting culinary talents.

Key Information

• Tasting menu from $195
• Dinner: Thur – Tue
• 66 82 979 3950
• Visit Potong's Website

Location

422 ถนน วาณิช 1 เขตสัมพันธวงศ์, Samphanthawong, Bangkok, 10100