- หน้าแรก
/
- รูป Restaurant Potong
Progressive Thai-Chinese CuisineThis was my most anticipated restaurant this year and chef Pam and team did not disappoint! I was impressed with all the details, from the building to the history, the presentation, and of course the food! It’s like walking down a memory lane in a modernized way. Little details were well thought out and well executed. I love the mix of the old and the new and the concept of time with in-house fermentation of kombucha and different ingredients used throughout the courses.
The journey began on the first floor with Elderflower & Oolong Kombucha that’s light and refreshing, getting your appetite going for what is about to follow. This floor looks like a chemist lab with original medicine bottles decorated throughout. The passageway in the ceiling that were used to transport medicines from the floor above was kept intact. Second floor is where cold kitchen and the main dining area is. Third floor housed hot kitchen and a more intimate seating space. Fourth floor is soon to be Opium bar with a roof top on the fifth floor. All are unique in its own way, beautifully decorated, incorporating new elements that feel modern and classy, yet preserved the old that’s part of the charm!
As you get seated, you’re welcomed with a letter that chef Pam wrote to her ancestors with clues to each dish bolded. An orange tree for good luck were presented before the rest of the 20-course meal started to unfold.
The 5 elements of salt, acid, spice, Maillard reaction, and texture were incorporated into the courses seamlessly. The use of ingredients such black chicken, duck tongue, frog legs kept things interesting for me, things I wouldn’t have ordered on my own, yet all tasted delicious! Savory courses ended with Family & Sharing courses, presented in way that Chinese family would share a meal together on a lazy Susan. Dry-aged duck and Australian angus beef ribs were spectacular, along with vegetable and 6 different condiments before moving into desserts.
Before dessert, a small bite of frozen plum-vodka were presented, then black soy ice cream & Chinese spices. The meal ended with a grand finale of 5 desserts on street of Yaowarat and drawers of fortune. What an incredible dinner! Kudos to chef Pam and team! 🙌🏼🙌🏼🙌🏼
💲 4500++
0 Like0 Comment
