Next up on our food trip in Thailand was Potong, the 1-star restaurant serving Thai-Chinese inspired tasting menu. Having been opened for only a year, the restaurant has already earned multiple awards and received great feedback. The space was absolutely stunning. The restaurant spreads out over five floors. We started our meal on the first floor with a welcome glass of kombucha. Our host came by to welcome us and walked us through the story of the space and its history. We were then ushered up to the rooftop for our second course: charcuterie and wine. The third course was in the kitchen where Chef Pam personally welcomed us. The dish changes, with each chef in the kitchen taking charge for the month. This month, it was drunken chicken bite with XO sauce. Funny thing was that this looked exactly the same as what we had at Ikoyi a few months ago. Maybe an inspiration? The rest of the meal was served in the main dining room:
dear | phang district orange / wild chrysanthemum honey / salted plum leaf
born | palm-meat bun / cashew nut pate
in love | marinated palm seed / shaoxing wine / cilantro oil
details | palm “jao” / 5-spices / chewguk
memories | toddy palm sugar lollipop
grateful | ‘baan raj” palm juice / burnt bamboo
alive | “surat thani” oyster / black squid / black pearl
reincarnated | grated shrimp yolk / yin-yang egg noodle / morel / caviar
beautiful | blue crab / mud crab roe emulsion / black pepper jam / crab butter bread / crab broth
sacred | chinese date / carrot tuile
proud | pomfret fish rillette
humble | skeleton / dehydrated herbs / lapsang souchong
favorite | dry aged surat thani white pomfret / kapi / tamarind
community | 14-day 5-spiced aged duck
bold | roasted duck brain / duck heart
thai-chinese | sichuan pepper duck / egg custard / scallion
(Add-on: Thai Wagyu Charsiu)
layers of flavours | inside-out pomelo
history | chrysanthemum / cacao nibs
legacy | the remake of thai-chinese street desserts
thank you | fortune
I won’t comment on all the courses but will share my thoughts overall on the food. First, the story and the space were amazing. That being said, I found them leaning a bit too hard on the story. The food overall was good, with some courses being better than others. The highlights were the charcuterie, the palm courses, and the Wagyu charsiu (additional charge). Nothing wow’d us, and I felt like the restaurant still needs some time to mature. Service overall was great, but they can improve little things to get to the next level. For example, our server would serve us all the little plates for the course, explained how to eat, and then the story. It was probably a few minutes until we actually got a chance to dig in. This was ok for a few courses but all 20 or so. It just felt quite a lot. Little things they can figure out I’m sure. I’d certainly recommend the restaurant, knowing that we they are doing is quite different to other places in the city. I’d be curious to come back in a few years to see how the restaurant evolves.
transglutaminase on
I find they have actually gotten progressively less good as time has gone on. I’ve eaten here 4 or 5 times and after my last visit am not in a hurry to go back. The crab emulsion dish with the brioche was the standout for me every time. I also wish they would switch up the mains, they have had a few new season menus by this point but the main course is always the same. Our first few visits were absolutely amazing and I hope they get back into that form, they were my favorite restaurant in BKK for a good stretch and I did a submission on them here right after they opened. You can look back at the post and see the food is basically the same despite them having promoted several new menus
The house made kombucha pairing is amazing and I prefer it to the wine pairing
If you’re still in Bangkok you should check out the new opening Nawa. As far as food goes they are the best in town right now and have almost no hype going for them, but I think they will gain steam and they definitely should get a star
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Next up on our food trip in Thailand was Potong, the 1-star restaurant serving Thai-Chinese inspired tasting menu. Having been opened for only a year, the restaurant has already earned multiple awards and received great feedback. The space was absolutely stunning. The restaurant spreads out over five floors. We started our meal on the first floor with a welcome glass of kombucha. Our host came by to welcome us and walked us through the story of the space and its history. We were then ushered up to the rooftop for our second course: charcuterie and wine. The third course was in the kitchen where Chef Pam personally welcomed us. The dish changes, with each chef in the kitchen taking charge for the month. This month, it was drunken chicken bite with XO sauce. Funny thing was that this looked exactly the same as what we had at Ikoyi a few months ago. Maybe an inspiration? The rest of the meal was served in the main dining room:
dear | phang district orange / wild chrysanthemum honey / salted plum leaf
born | palm-meat bun / cashew nut pate
in love | marinated palm seed / shaoxing wine / cilantro oil
details | palm “jao” / 5-spices / chewguk
memories | toddy palm sugar lollipop
grateful | ‘baan raj” palm juice / burnt bamboo
alive | “surat thani” oyster / black squid / black pearl
reincarnated | grated shrimp yolk / yin-yang egg noodle / morel / caviar
beautiful | blue crab / mud crab roe emulsion / black pepper jam / crab butter bread / crab broth
sacred | chinese date / carrot tuile
proud | pomfret fish rillette
humble | skeleton / dehydrated herbs / lapsang souchong
favorite | dry aged surat thani white pomfret / kapi / tamarind
community | 14-day 5-spiced aged duck
bold | roasted duck brain / duck heart
thai-chinese | sichuan pepper duck / egg custard / scallion
(Add-on: Thai Wagyu Charsiu)
layers of flavours | inside-out pomelo
history | chrysanthemum / cacao nibs
legacy | the remake of thai-chinese street desserts
thank you | fortune
I won’t comment on all the courses but will share my thoughts overall on the food. First, the story and the space were amazing. That being said, I found them leaning a bit too hard on the story. The food overall was good, with some courses being better than others. The highlights were the charcuterie, the palm courses, and the Wagyu charsiu (additional charge). Nothing wow’d us, and I felt like the restaurant still needs some time to mature. Service overall was great, but they can improve little things to get to the next level. For example, our server would serve us all the little plates for the course, explained how to eat, and then the story. It was probably a few minutes until we actually got a chance to dig in. This was ok for a few courses but all 20 or so. It just felt quite a lot. Little things they can figure out I’m sure. I’d certainly recommend the restaurant, knowing that we they are doing is quite different to other places in the city. I’d be curious to come back in a few years to see how the restaurant evolves.
I find they have actually gotten progressively less good as time has gone on. I’ve eaten here 4 or 5 times and after my last visit am not in a hurry to go back. The crab emulsion dish with the brioche was the standout for me every time. I also wish they would switch up the mains, they have had a few new season menus by this point but the main course is always the same. Our first few visits were absolutely amazing and I hope they get back into that form, they were my favorite restaurant in BKK for a good stretch and I did a submission on them here right after they opened. You can look back at the post and see the food is basically the same despite them having promoted several new menus
The house made kombucha pairing is amazing and I prefer it to the wine pairing
If you’re still in Bangkok you should check out the new opening Nawa. As far as food goes they are the best in town right now and have almost no hype going for them, but I think they will gain steam and they definitely should get a star