Restaurant POTONG

“I visited POTONG a few nights ago, and overall, the experience was great. The concept and storytelling behind the restaurant are truly impressive. We were lucky not to be seated next to the staircase, as I think that might have been a bit uncomfortable. The journey throughout the evening was enjoyable — I especially appreciated the contrast between the old-town setting and the refined fine dining experience. The atmosphere, service, presentation, and plating were definitely the highlights of the night. Every dish looked like a work of art, and the overall show was beautifully executed. As for the food, however, I can’t quite say “wow.” As a Chinese diner, dishes like turnip cake, squid, double-boiled soup, congee, and fish maw didn’t feel particularly surprising or impressive to me. The red curry dish was flavorful, and the bread was excellent. Unfortunately, the scallop was slightly overcooked. We had very high expectations for the main course — the crispy skin duck — but it turned out to be a bit too greasy, especially with the garnish. We also added the Wagyu Char Siu when confirming our reservation. While the flavor was good, it was overly fatty — more than 60% fat — and although it was slow-cooked for hours, it didn’t feel especially delicate or refined. After a few bites, it became too greasy for my taste. Overall, POTONG offers a wonderful concept and dining journey, but for me, the flavors didn’t quite live up to the theatrical presentation.”

“Our last anniversary celebrations was at R.Haan some years ago. After careful planning and money saved, we decided why not Potong this time around for our 25th anniversary as this chef is famous, sadly she’s not around to say hi, that’s ok. The cuisine was awesome n the Sake 422 n DM Octavin was great. We actually opt out the wine pairing as we don’t want to get too drunk as we drink only on extra special occasions like this one. Overall an enjoyable experience !”

“I really understand (and appreciate) the concept and storyline at Potong — the “love letter” to the chef’s grandparents is a beautiful idea, and the level of technique and detail is clearly top-tier. That said, the food felt a bit plain to me. It’s Chinese cuisine with a light Thai touch, and while everything was executed with precision, the flavors were… fine. Just fine. For this price point, I was missing a real “wow” moment — something that stays with you, emotionally and on the palate. I also expected more presence from the famous chef herself. The narrative promises heart and heritage, but in the overall experience I didn’t fully feel that heart coming through. And while the opium bar is obviously a magnet, having bar guests walk through the restaurant disrupts the atmosphere — especially for diners who are paying a premium to enjoy the meal in peace. In the end, what stuck with me was strong marketing and a strong story — but not the food. And I wish it had been the other way around.”

“Potong is an amazing experience. Beyond the great food, you feel the history, the family, the culture, chef Pam's story. I've been to most of the Michelin star restaurants in Thailand and I really enjoyed the unique experience at Potong. My servers Book and Simon were really excellent. They really wanted to make the dinner perfect - even addressing some of the negative reviews about pacing by asking me directly if I wanted each course faster or slower. The pacing was exactly as I liked. The food was worthy of their Michelin star and I see 2 in their future. Service and atmosphere were 5 stars. Forget the elevator, just walk up. See each floor including the kitchen and the rooftop bar. Worth it! My only suggestion is more promotion. Maybe "Potong" on the plates, definitely on the menu. I'd even suggest changing the name to "Pam's Potong" so it's easier to find in Google (and not listed as Restaurant Potong or confused with Patong). It's really about Pam's success story anyway. Overall, excellent experience.”

“I spent a considerable amount of time researching Bangkok’s fine-dining landscape, consulting multiple sources and a broad cross-section of reviews. While this restaurant’s Michelin star is well deserved, it was not the deciding factor in my selection. What ultimately drew me here was a clear sense of individuality: a distinct culinary vision, a chef with a unique point of view, and a presentation style that promised something genuinely different. That combination is exactly what I seek when choosing a destination restaurant. Given its popularity—particularly during peak and holiday seasons—we made our reservation several months in advance, and it proved to be a prudent decision. The restaurant books quickly, and securing a table on short notice would be challenging. Our reservation was reconfirmed the day prior, and I was especially appreciative of the careful attention paid to my daughter’s tree nut and sesame allergies. That level of pre-arrival diligence immediately set a positive tone. We arrived on time and were warmly greeted, then escorted to the rooftop for a pair of opening bites accompanied by a welcome glass of champagne—a thoughtful and elegant introduction to the evening. From there, we were guided via a cozy elevator to our table. Seating was cozy yet comfortable, and the dining room itself was calm and refined, allowing the experience to unfold without distraction. Service throughout the meal was professional, timely, and well informed. Each course arrived with precision, and the staff demonstrated strong command of both the narrative and technical details behind the dishes. The pacing was excellent, and the overall execution reflected a high level of training and coordination. I felt the wine pairing was appropriate for the cuisine and was very distinct, and memorable. If there was a single, albeit minor, shortcoming, it involved water service. On a few occasions, empty glasses remained unfilled longer than expected. In a setting of this caliber, attentiveness to such details matters. If staffing constraints are a factor, simply leaving the bottle at the table would resolve the issue. We ultimately finished the meal with empty glasses while unfinished water bottles remained on the service stand. It is a small point, but one that stands out precisely because everything else was executed so well. That aside, the experience was outstanding. The cuisine was distinctive, the atmosphere composed, and the service—nearly flawless. This is a restaurant that delivers not just an excellent meal, but a thoughtfully curated culinary experience, and it earns its place among Bangkok’s most compelling dining destinations.”