Restaurant Potong

Thai-Chinese haute cuisine in a beautifully restored historic building that once housed the family pharmacy of chef-owner Pichaya “Pam” Suntornyanakij.

Pam’s focus is on the culinary heritage of Chinese immigrants, as well as chemistry and anatomy. Her signature 14-day dry-aged duck is served with roasted brain baked inside the skull and an offal terrine; local crab with black pepper arrives as a roe emulsion with pepper jam and Thai curry garnish — all paired with an intelligent wine selection that includes a Thai-made Chardonnay created specifically for the restaurant.