At POTONG, Bangkok's most captivating culinary destination, Chef Pichaya "Pam" Soontornyanakij is redefining Thai-Chinese cuisine, fusing tradition with cutting-edge innovation. Housed in a 120-year-old family building, once a Chinese herbal medicine shop, POTONG is a deeply personal project that blends history, emotion, and fine-dining techniques.
"It's not about changing tradition, but elevating it,"
Chef Pam explains in an exclusive interview with ÖVRFLÖD. Trained at the Culinary Institute of America , she perfected her technique at elBulli and Eleven Madison Park . Her cuisine, which she defines as progressive Thai-Chinese , is based on the Five Elements—Salt, Acid, Spices, Maillard Reaction and Texture—combined with the Five Senses , thus creating an immersive multisensory experience.
His iconic "Turnip Bite" is a modern take on the traditional Thai-Chinese radish cake, while his pairing sequence enhances the synergy between dishes and drinks, taking diners on an unforgettable sensorial journey. Fermentation, hyperlocal ingredients, and historical narratives are fundamental pillars of his cuisine, allowing Thai gastronomy to evolve without losing its roots.
Named Asia's Best Female Chef 2024, Chef Pam already has her sights set on her next project: Khao Sarn Sek, a restaurant that will celebrate Thailand's sacred ingredients in a more accessible fine dining format.
His goal is clear: "I want to show that Thai cuisine deserves a place on the world gastronomic stage."
With POTONG, he has already demonstrated that haute cuisine is much more than food: it is an experience that tells a story, evokes emotions, and shapes the future of gastronomy.
Photos: courtesy.
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