Restaurant Potong Bangkok: Progressive Thai-Chinese fine dining in Chinatown

Restaurant Potong in Bangkok is led with great passion by Chef Pam and her fantastic team. In 2025, Chef Pam was awarded Best Female Chef in the World. In addition, Potong holds a Michelin star and is featured on the renowned list of Asia’s 50 Best Restaurants.

During our trip through Thailand in 2025/2026, we finally had the chance to dine here. We fully enjoyed the refined dishes, served in an atmospheric former apothecary house in the middle of Chinatown, Bangkok. This restaurant is considered one of the most talked-about fine dining addresses in the city. The professional sommelier and the outstanding service completed the experience!

Where in Bangkok is Potong located?

Potong is located in the heart of Yaowarat, the vibrant center of Chinatown and one of the most lively and chaotic districts of the city. On paper it is a central location, but in reality it feels like a hidden gem among narrow alleys, sparkling neon lights and countless street food stalls.

The entrance is located in a small alley, making it difficult for cars to reach. That is why our Grab dropped us off just a five-minute walk away. Traveling by public transport? Take the metro (MRT Blue Line). From Wat Mangkon station it is less than a ten-minute walk.

Arriving by car? You can park at Wat Pathumkongka. Potong offers a shuttle service from there: just call and you will be picked up within 5 to 10 minutes. Prefer to walk a short distance? Park at Wat Chaiyaphum Karam. From there it is about a 3-minute walk to the restaurant. Parking costs are around 40 THB per hour.

Its history, architecture, (interior) design and art

The Chinese apothecary

As soon as we step into Potong, it feels like entering another era. The restaurant is located in an impressive Sino-Portuguese building, where Chinese medicines were produced since 1910 under the name “保坤益母藥” (bǎo kūn yì mǔ yào). This used to be a Chinese herbal pharmacy where Chef Pam’s family lived and worked for generations.

That history is not just a background story here, it truly forms the soul of the place. We got goosebumps the moment we walked in!

You see traces of the past everywhere: wooden structures, narrow passageways, old photos and other authentic objects that have been consciously preserved. It almost feels like a living museum — but one where you dine, and how!

What makes it even more special is that the building has not simply been renovated, but transformed with respect. The building is allowed to speak. You notice that perfection was not the goal, but character. Something we truly appreciate — life simply isn’t perfect.

It is precisely those small imperfections — the lines in the wood, the differences in height, the original structures — that give the restaurant a unique, almost tangible history that you feel from the moment you step inside.

Interior, heritage and modern design in harmony

Inside, a fascinating interplay arises between old and new. Dark wood, warm lighting and classic Chinese elements form the base, while modern accents and clean finishes create a fresh, contemporary look. The interior never feels overly luxurious or polished, but rather thoughtful and layered.

What stands out is how subtly history is woven into the design. Apothecary bottles, glassware and vintage elements such as advertisements and photographs refer to the building’s original function, without ever feeling themed or forced.

Large murals, art objects and carefully selected materials ensure that you keep looking. It is a space that cannot be understood at first glance. That is exactly what makes walking through Potong so interesting.

Storytelling through art

During dinner and while exploring the restaurant and bar, artworks appear everywhere along the walls. These are by K. Vichai Utharntharm, a former resident of the building. His drawings, photographs and personal letters offer a unique insight into life at the time — raw, personal and full of emotion.

To protect the originals, the works have been carefully reproduced on panels. Many of them tell the story of his travels from Chinatown to Australia and the United States during World War II. As we explored the different spaces of Potong, it felt like moving through a living archive. Not decorations, but memories rooted in origin and time.

A unique vertical experience through Potong

What truly makes Restaurant Potong special is how the building is used. The restaurant spans multiple floors and throughout the evening we moved through the building.

We started on the ground floor. In the past, this was the pharmacy, with a secure room for valuables and even a hidden bunker from World War II. Today, this space has been transformed into the POTONG SINO Bar, where the original 100-year-old wooden ceiling still defines the atmosphere. We were seated here while waiting to go upstairs.

When it was “our turn” to go up, we stepped into the narrowest elevator we had ever been in together. The elevator is slow — partly because of us — and also a bit exciting. There are sensors that ensure you stand correctly without blocking the cabin. If you move incorrectly, the elevator stops immediately. Quite tricky when you’re trying to film something, haha.

After several short interruptions because hands or feet blocked the sensors, we eventually reached the Opium Bar on the fourth floor. More about that in another article, but for now this: due to its dark history, the bar felt almost surreal and the cocktails were unique and special.

Excellent service and hospitality at Potong Bangkok

The hospitality at Potong is just as carefully curated as the menu itself. The restaurant is run by a highly professional team, from the service staff and restaurant manager to the kitchen brigade and of course Chef Pam herself.

During our visit, we were guided by a friendly team that shaped our evening in a warm and natural way. Each course was accompanied by personal stories, and whenever we had questions, they were answered immediately or checked directly with the kitchen. The sommelier also plays a key role: the wine selection is based not only on taste, but also on origin and sustainability, with a clear preference for organic and biodynamic producers.

Everything during our visit fell perfectly into place: the service, the food, the wine, the atmosphere and of course the beautiful building itself. A small but important detail that stayed with us: they noticed one of us was left-handed and immediately adjusted everything accordingly — from cutlery placement to serving direction. It may seem like a small detail, but it is exactly this kind of attention that makes the difference.

Progressive Thai-Chinese cuisine based on the philosophy of the five elements

Potong in Bangkok does not serve classic Thai-Chinese dishes as you know them. Here, everything revolves around interpretation. Each dish feels like a translation of memories, techniques and personal stories. We recognized many flavors from Thailand and China, but Chef Pam plays with them, pushes boundaries and makes them just different enough. Familiar enough to understand, yet innovative enough to hold our attention from beginning to end.

What truly makes this special is the philosophy behind the menu. Chef Pichaya “Pam” Soontornyanakij works with her own system of five elements: salt, acid, spice, texture and the Maillard reaction. You taste how acidity brings tension, how texture makes a dish interesting, and how those deep roasted flavors tie everything together. From fermented ham with rice wine to fresh squid and rich broths — everything fits without ever feeling heavy.

But Potong goes beyond taste alone. It is also about what you see, smell and feel. The way a dish is presented, the aromas released, the flow and service throughout the evening, the building itself — everything is part of the experience. This is not a dinner you “quickly sit down for,” but an evening that slowly unfolds. And that is exactly what makes you not only eat well, but truly experience something that stays with you for a long time — a very long time!

Chef Pam, one of the best female chefs in the world and the woman behind Potong

Behind Potong Bangkok stands one of the most remarkable chefs in Asia: Pichaya Soontornyanakij, better known as Chef Pam. Thai by birth, Thai-Chinese-Australian by heritage, and shaped by a journey that began long before she opened Potong. At just 21, she won the Asia Youth Hope Cooking contest by Les Disciples d’Escoffier, after which she moved to New York to study at the Culinary Institute of America. She graduated with top honors and then worked at Jean-Georges in Manhattan, a three-Michelin-star restaurant consistently highly rated by the New York Times. This combination of Asian roots and French precision still defines her cuisine today.

Back in Bangkok, she opened Potong in 2021 in the building where her family had produced traditional Chinese medicine for over a century. The restaurant was immediately awarded a Michelin star and the Michelin Opening of the Year Award, making her the youngest and first female chef in Thailand to receive this recognition.

After that, things moved quickly: Potong rose to #13 in Asia’s 50 Best Restaurants (2025) and secured a place in the World’s 50 Best. In 2024, Chef Pam won Asia’s Best Female Chef. In 2025 came the ultimate recognition: The World’s Best Female Chef, making her the first Asian and first Thai chef ever to receive this award (goosebumps while writing this!).

But the real driving force behind her success is not the list of awards. It is the belief that food can operate on a spiritual level — when food, wine, service and atmosphere come together equally to form one lasting memory. She built this vision in her ancestors’ building, in the heart of Chinatown. And that is exactly what sets Potong apart from every other restaurant in Bangkok.

Small note: Of course, it is not only Chef Pam who creates the success behind Potong — it is everyone involved in this extraordinary restaurant in the heart of Chinatown.

Women For Women (WFW)

Chef Pam has a clear mission: to make the culinary world more equal for women. Through her WFW – Women For Women Scholarships & Internship Program, she helps young female chefs who often receive fewer opportunities. Globally, only 6% of executive chefs are women, and many still face inequality in pay and career advancement. WFW breaks this pattern with real opportunities, guidance and financial support.

The program consists of two parts: the Scholarship Program, which provides female students from underprivileged backgrounds with a 100,000 THB scholarship, and the Internship Program, which offers one year of professional kitchen experience, including accommodation and compensation (worth approximately 240,000 THB). It is about passion and talent, not background.

Together with the American Women’s Club of Thailand and EDF Thailand, WFW is building a sustainable system that has already helped thousands of young women. It is not a standalone project, but a movement changing the future of Thai gastronomy. As Chef Pam says: every opportunity can grow into a chef who inspires others.It is a beautiful extra layer that shows Potong is not just about food, but also about impact — something you can contribute to:https://www.restaurantpotong.com/wfw-donate.

Chef’s tasting menu

The tasting menu consists of approximately twenty courses that truly feel like a culinary journey, where you move from space to space and receive a new chapter each time. Below is the menu during our visit to Potong, Bangkok in early 2026:

mission | cured ham / lard / rose wine

detail and memories | potong’s medley broth

historical | marinated squid / squid ink

heart and soul | congee / tofu / caviar

forgotten | pad thai / nakhon si thammarat tiger prawn

bold I scallop / curry / milk bread

spiritual | fish maw / 9-grain rice / morels / shaoxing wine

humble | 14-day aged duck

happiness | coconut / “kati”

heritage | black sesame / ginger / pandan

thank you | salted egg / taro coconut / calamansi / jujube

Every ending is a form of beginning.

During finishing this publication we got received the news that POTONG will close their doors from 19 May to 15 June for a new step into the future. That date in the future will be on the 16th of June 2026.

“Over the past five incredible years since opening, Potong has been on a journey filled with passion, perseverance, and purpose. We have embraced many challenges along the way, and we honor every achievement that has shaped who we are today.

Our team is made up of dreamers — people with big aspirations and an unwavering commitment to our goal: to create meaningful experiences and bring satisfaction to every guest who walks through our doors.

Throughout this journey, we have always believed in improving and evolving. While we understand the constraints of our beloved building, we also deeply cherish the charm, history, and soul within these 120-year-old walls. My heart has always belonged to this building, and it will always remain the spirit of Potong.

Still, growth requires change. In order to continue evolving and refining the experience we offer, we will be temporarily closing Potong for renovation from 19 May to 15 June.”

The wine list (and more) – adventurous and thoughtfully curated

In addition to the tasting menu, the wine list alone is already a reason to visit Restaurant Potong. More than 200 labels from 26 countries, curated by Chef Pam and her sommelier, with a clear focus on organic wines from small, lesser-known producers. With local touches such as the Sato 422 sticky rice wine from Chiang Mai, the list feels just as distinctive as the menu itself.

Those opting for a pairing can choose from three options. The Wanderlust Excursion takes you through lesser-known regions and grape varieties, from the Loire to Chiang Mai. The Sommelier Selection is the most extensive option, ranging from Dom Pérignon 2015 to Burgundy. This is the one we chose, and it aligns most closely with Chef Pam’s five elements philosophy. Then there is the Bespoke Pairing, combining wine, sake, house-fermented sato and cocktails from the Opium Bar into one seamless pairing throughout the evening.

For those who do not drink alcohol, there is the Non-Alcoholic Pairing. A full alternative consisting of six artisanal creations based on botanicals, herbs and tea.

In addition, there is an extensive by-the-glass selection, a tea menu from organic farms in Chiang Mai and seven house kombuchas inspired by the Buddhist pagoda.

The sommelier: Phuengthum Khathipphathee

Behind the wine list is Phuengthum Khathipphathee, head sommelier and one of the most talented wine professionals in Thailand. Under her leadership, Potong has won multiple international awards, including Asia’s Regional Winner for Best Designed Wine List, Most Original Wine List and Best Organic Wine List by World of Fine Wine.

Potong also became the first and only Thai restaurant invited to join the exclusive Dom Pérignon Society, a recognition for restaurants that share the house’s values: quality, refinement and excellence.

Our experience in January 2026

Of course, we do not want to reveal everything — you really have to reserve a table at Restaurant Potong Bangkok yourself! But we are happy to share a few of our favorite dishes that stayed with us the most. We also show a random selection of photos to tempt you even more to book that table at Potong soon!

Here is our selection of the most flavorful and remarkable dishes and drinks we would like to highlight.

Dom Pérignon Vintage 2015 – Champagne, France

The first glass of our special evening, and immediately a statement. Dom Pérignon Vintage 2015 is a champagne of contrasts — born from a season of extreme heat and drought, yet surprisingly fresh and precise in character. Toasted cocoa and jasmine on the nose, orange peel and green papaya on the finish, with a fine chalky texture that holds everything together. The fact that Potong is the first and only Thai restaurant admitted to the Dom Pérignon Society makes this glass even more meaningful. A welcome that sets the tone for the rest of the evening.

Detail and Memories: Potong’s Medley Broth

Two broths: one based on proteins and fish, one on vegetables. Everything is used in Chef Pam’s tasting menu at Potong, and you receive all ingredients presented on a card. The vegetable broth is surprisingly our favorite.

D.D. Niepoort: “Picaroon” Riesling Kabinett, Mosel (2020)

A fresh Riesling from the Mosel that immediately stands out due to its lively acidity and elegant lightness, providing the perfect balance with the remarkable squid dish at Potong.

SATO: Sticky Rice Wine (Chiang Mai, Thailand)

Sato is a traditional Northern Thai drink, somewhat comparable to sake but often a bit rougher and more vibrant in flavor. You taste subtle sweetness, a light fermentation touch and a soft, almost yogurt-like freshness. This particularly tasty drink was served in an ice-cold glass.

Spiritual: fish maw / 9-grain rice / morels / shaoxing wine

Fish maw, the dried swim bladder of fish, is a valued ingredient in Chinese cuisine. Traditionally used for recovery and balance, and known from the pharmacy of Chef Pam’s ancestors. In this dish it is combined with nine-grain rice, aromatic morels and the umami of Shaoxing wine. The result is a flavorful dish that fits both traditional Chinese medicinal cuisine and the refined restaurant cuisine of Potong.

Marsannay “Clos du Roy” 2022 – Sylvain Pataille

Clos du Roy by Pataille is considered one of the top wines of the northern Côte de Nuits. The 2022 offers deep aromas of ripe cassis and blackberry with a savory, smoky undertone. The result delivers enough freshness for an impressively long finish. With the aged duck at Potong, this is exactly the wine that does not overpower the dish, but enhances it.

Humble: 14-day aged duck

The duck at Potong is legendary. This is the dish most often written about in reviews — and for good reason. The meat is aged for fourteen days. The duck breast is crispy on the outside and soft and full of flavor on the inside. It is served with rice, grilled vegetables and sauces. Chopsticks, red wine, the golden plate, the round wooden lazy susan and of course the sliced breast in its own jus.

The fact that Chef Pam calls this dish “humble” says everything about her philosophy. The main course of the evening carries the most modest name — and that is exactly where the strength of Potong and its entire team lies.

Slow-cooked char siu beef ribs

As an extra with the main course, we were given something very special to taste: Okayama’s Takenotan-zuru Wagyu. The meat comes from cattle specially fed with black beans. Chef Pam and her top team prepare the meat with great care: they brine it for two days, rub it with eight Thai-Chinese herbs, slowly cook it for 36 hours and finish it on the grill with a unique barbecue glaze.

Château d’Yquem 2022: Sauternes, France

The dessert wine delivers layers of honey, apricot, citrus and a light botrytis (noble rot), creating enormous depth and complexity. Rich, yet always balanced by fresh acidity. Super delicious!

Heritage: black sesame / ginger / pandan

Black sesame, ginger and pandan. Three ingredients deeply rooted in Thai-Chinese culinary tradition, together forming a flavor profile that immediately feels familiar, even if you taste it for the first time. Chef Pam does not translate them into something new, but into something essential: the flavors of home, of a grandmother’s kitchen, of a heritage you never forget. The presentation is unique, especially with details such as the stained glass.

Why you should book a table at the Michelin-starred restaurant Potong in Bangkok right now!

• The building is a five-story Sino-Portuguese townhouse from the 19th century that, after a two-and-a-half-year restoration, has been transformed into one of Asia’s most enchanting dining destinations.
• The incredible team welcomes you with warmth rarely experienced in the fine dining world.
• The location in the narrow alleys of Yaowarat is a destination in itself: a neighborhood buzzing with energy, history and Chinese-Thai culture.
• The food is a journey through memories, traditions and techniques you will hardly find anywhere else.
• Chef Pam is the first Asian and Thai chef ever to receive the title World’s Best Female Chef 2025 — and you can taste it in every course.
• Opium Bar on the top floor is one of Asia’s 50 best bars, with cocktails as creative and thoughtful as the menu downstairs.
• The wine list includes more than 200 labels from 26 countries, curated by award-winning sommelier Phuengthum Khathipphathee — proof that nothing at Potong is left to chance, even in the glass.

Tips and fun facts

• Reserve well in advance — tables are limited
• Plan 2–3 hours for the full experience
• Arrive a bit earlier to also visit Opium Bar
• Order one of the Sommelier pairing; the sommelier knows exactly what works
• Dress nicely
• 100+ years of (family) history in a unique Sino-Portuguese building that once functioned as a pharmacy and even as a bunker during World War II
• Each dish tells a story, often based on family history and Chef Pam’s Chinese background
• The name Potong means “simple,” but the story behind it is anything but
• The artworks in the building are by a former resident
• Chef Pam actively advocates for equality in the kitchen. Through her WFW program, she provides young female chefs with the opportunities they deserve

Our conclusion

Restaurant Potong in Bangkok is much more than just a restaurant. It is a unique combination of rich family history, impressive architecture and a progressive cuisine that seamlessly blends craftsmanship, tradition and innovation. Under the leadership of Chef Pam, the award-winning Best Female Chef in the World, you experience a culinary journey that takes you through memories, flavors and emotions.

The location in the heart of Chinatown, the remarkable building with its authentic details, the refined tasting menu and the carefully curated wine list make every visit a complete experience. The personal service and warm hospitality elevate the evening to another level.

Potong is not only a place where you eat exceptionally well, but also where you feel that food can connect on a spiritual level. With her commitment to equal opportunities for women in the kitchen, Chef Pam shows that this restaurant also has a positive impact beyond the plate.

Want an evening full of flavor, story and atmosphere? Then reserve quickly at Potong and experience for yourself why this restaurant holds such a special place in Bangkok and the global culinary scene. We left the beautiful building around 01:00 with a head full of impressions and a stomach full of extraordinary dishes and beautiful wines. This evening is one we will never forget!

General information about POTONG Restaurant

• Location: 422 Vanich 1 Rd, Samphanthawong, Bangkok 10100
• Tel: +66 (0)829793950
• Opening hours: Daily from 16:30 – 23:00
• Dress code: smart casual
• Reservations: At the POTONG website