Review

Potong burst onto the Bangkok dining scene in 2021 and now leads the way in innovative Thai-Chinese cuisine. Beginning on the ground floor with kombucha, then on to the rooftop, for Issara Thai wine and tasty creative bites. Chef Pam’s latest menu, titled revolution, introduces dynamic new culinary combinations. Reserving a table remains challenging, but once overcome, it delivers an unforgettable experience. Seated in the dining room of this former ancestral pharmacy, the magic begins with a black chicken roll and comforting herbal broth. Then it continues with a crab course of fluffy warm milk bread, crab roe butter, and a generous chunk of crabmeat coated in black pepper jam. Pad Thai is given the Potong touch, the prawn wrapped in a Thai flag and accompanied by a shrimp shot. The heart and soul of Potong, yin-yang egg noodles, remains; however, version 2.0 is topped with Amur caviar bathed in pepper pork broth, and a touch of morel mushroom, finessing this dish to a new level. The fish course is marbled goby, the skin elegantly crisped, with tamarind and lime butter, a culinary triumph. The 14-day-aged duck has new accompaniments. Dessert here holds a position of prominence, and the mini recreation of the building is no exception. The wine list has expanded, whilst the pairings of wanderlust and sommelier selection, assembled by Phuengthum Khathipphathee, shine.