The World's Best Restaurants · 2026
Bangkok, Thailand
Thai-Chinese heritage drives a Bangkok tasting menu defined by history and contrast.
- Location
- Bangkok
- Cuisine
- Innovative
Plan your table
The World's Best Restaurants · 2026
Bangkok, Thailand
Thai-Chinese heritage drives a Bangkok tasting menu defined by history and contrast.
Plan your table
Potong makes a family building do culinary work. Pichaya Soontornyanakij’s Thai-Chinese menu connects migration, medicine, fermentation and Chinatown trade to a five-part framework of salt, acid, spice, texture and browning. The aged duck and fermentation programme give that narrative a technical spine, while the restored shophouse turns vertical movement into part of the meal. A June 2026 renovation reduced seats and remade the kitchen, cellar and menu; the new operation is promising and current, but its record is measured in weeks, not years.
The family’s former medicine house supplies history, but a defined flavour-and-technique framework keeps the cooking from relying on architecture as its main argument.
An in-house fermentation room and the long preparation of signature duck create depth that belongs to the kitchen, not only to the story told between floors.
Fewer seats and rebuilt production spaces are meaningful changes intended to improve precision and guest care, and therefore demand evaluation as a new current proposition.
Reopening, current chef and active menu are verified, and four independent ownership groups establish the pre-reset proposition and announced changes. There is not yet a mature independent post-reopening service record. honour levels and ranks were excluded, and the decision does not assume the new room performs like the old one.
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