The rough translation of Potong (普通) is “simple”. The name Potong comes from Chef Pam’s family business in which they were producing Traditional Chinese Herbal Medicine since 1910. The building where Restaurant Potong is located was built using methods and techniques as well as distinctive designs of SINO-Portuguese that were extremely advanced back in the day. When it was being built in Bangkok’s Chinatown, it quickly rose to become one of the tallest and perhaps the most admired structures in the area. Chef Pam’s family have lived in the building for over a century and produced Chinese medicine using the name “保坤益母藥” (bǎo kūn yì mǔ yào). The five-story structure has a unique story, spanning several eras.

Potong elevated one of the finest architectural and design concepts. The design principle known as “Juxtaposition”, which involves pairing up two fully complete elements close to one another. In this case, the use of a dark scenery and earthy tones of Potong juxtaposes with the history of the building. You will learn how memories are generated through this concept during your experience at Potong, whether it is the food, the environment, the drinks, or the service.

Progressive Thai-Chinese cuisine is offered at restaurant POTONG. In the area where our restaurant is located, the local Thai Chinese communities have a strong influence on the cuisine (Chinatown). Chef Pam drew inspiration for each course from her memories of these flavors. Local Thai-Chinese ingredients are used in the chef tasting's course meal, which is prepared using both conventional and cutting-edge methods. The fundamental tenets of restaurant POTONG concentrates on the five elements and five senses.

5 Elements:
"Salt, Acid, Spice, Texture, and Maillard Reaction"
One flavor profile can differ substantially from another depending on time and place. Chef Pam develops her own framework via her research and culinary journey by becoming an expert in each element. Every element has its own distinct features that, when joined, functions in unison to form an unforgettable experience. This inspired her to create a culinary theory known as the 5 Elements, which became the basis for the cuisine at Potong.
5 Senses: “Sight, Sound, Smell, Taste, and Touch”
The underlying inquiry Chef Pam posed to herself at the absolute starting point of making her first course was, how do I create an exceptional and extraordinary experience? Can it be possible to formulate a memory for her guests and ‘liberate’ one to join her memory at the same time?