Restaurant POTONG
Fine dining restaurant · Samphanthawong Khwaeng
422 Vanich 1 Rd, Samphanthawong, Bangkok 10100, Thailand
Highlights
Progressive Thai-Chinese cuisine in historic building, duck highlight
Progressive Thai-Chinese cuisine in historic building, duck highlight
"Made a new-entry debut on the 2025 World’s 50 Best Restaurants list at No. 13." - Erin DeJesus
"A Thai-Chinese fine dining hotspot located in Bangkok's Chinatown, led by Chef Pichaya 'Pam' Soontornyanakij, who has earned a MICHELIN Star." - admin
"Arguably Bangkok’s hottest tasting table, this Chinatown fine-dining restaurant blends Chinese and Thai to create the city’s most innovative Michelin-star meal. Diners eat inside a stunning Sino-Portuguese where Chef Pichaya “Pam” Soontornyanakij’s family lived and made traditional Chinese medicines for over 100 years. The five-story building retains its charm and character (particularly the handpainted tigers) but has gotten a sleek and sexy makeover since Chef Pam took over. Potong combines storytelling from Chef Pam’s childhood and travels with plate after plate of what she describes as, “progressive Thai-Chinese cuisine.” Tasting menu dishes here change, but a few examples are “heart and soul,” made of yin-yang egg noodles, pepper pork broth, and caviar and “bold,” highlighting 14-day aged duck." - Diana Hubbell, Katie Lockhart
"Chef Soontornyanakij, known for her success in cooking competitions, opened Potong, a Thai-Chinese fine-dining restaurant in a historic building in 2023. It earned a MICHELIN Star and the first Opening of the Year Award Presented by UOB. She also established the Scholarship for Female Chefs to support aspiring young female chefs." - Pruepat 'Maprang' Songtieng
"Hidden in Bangkok’s Chinatown, chef-owner Pichaya Soontornyanakij stages a 20-course tasting that reads like a love letter to her ancestors: each guest finds a personal letter to her grandparents beside their plate, and many dishes reference recipes and ingredients from the family’s five-generation herbal-medicine business housed in the timeworn building. The menu revisits street-food classics with fine-dining technique — an inventive take on rad na uses vinegar jelly with morels and caviar in place of straw mushrooms, an herbal crab broth evokes the aromas of Yaowarat’s spice shops, and entrées presented on a rotating tabletop include dry-aged duck, sweet beef char siu, and a Szechuan pepper–spiked kai toon layered with minced duck leg that jiggles like mapo tofu. Opened in 2021, the restaurant has won awards for its modern approach to ancestral Thai Chinese cuisine, and there’s a bar for a nightcap." - Chris Schalkx
