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Restaurant POTONG สัมพันธวงศ์ Reviews from The Last Year
Very unique
This was quite a tricky decision between 4&5 stars. There were one or two small negatives and given it has a star I’m usually demanding but there were so many very very good things I had to go 5 in the end. Firstly: where it is. You would not think a Michelin star could be in this location in a million years. Second: the building. Stunning design using the original building with ultra modern refinements. Won’t spoil it for you. Simply stunning. Thirdly: the story. The fact that the chefs family have always had this building and it has been repurposed. Fourthly and most importantly: incredibly inventive cooking. Fifth:Opium on 4th floor. Reviewed separately. There is a real storyline running through the whole meal. Mostly really good. I like a story to give the food some meaning but I did find at times it was a bit much. Bordering on gimmicky. There are many small courses coming in dishes of 3. Very delicate and flavour packed, beautifully presented. This was all the way through to the main course which I thought was just too much food. Duck brain presented on duck skull, aromatic duck, aged duck were amazing. There were three or 4 other dishes in the main that were just too much. Particularly when the rest of the courses were so delicate. Service immaculate throughout. Presentation stunning. Had a very early service so room a bit quiet but livened up later. Minor moans really. I’m going back in November and taking my wife. Tremendous experience.
OK
Not bad but quite underwhelming. Best dish was the crab emulsion but not much else stood out. Very heavy on storytelling but felt the food had to be exceptional for that to be interesting.
Great dining experience.
The place pays so much attention to all their details! From the welcome to the story behind each dish. Food was delicious and unique. Loved the duck and the soups.
Fantastic food and drink experience - tainted by negative treatment from Maitre D
On Monday, the 8th, at the 1900 service, I visited Potong. My sister, who works in PR, recently interviewed Chef Pam. I was captivated by the backstory and family connection, and admired how Chef Pam recreated dishes from her heart, each with its own narrative. Before delving into the delightful food, I must address an unexpected negative experience unlike at Le du and Nusara who were impeccable in how they treated guests. Upon being seated, I was approached by the Maitre D, Sacha, in the middle of the restaurant, in front of my two guests, and informed to lower my voice as it was apparently disrupting other diners. As a Clinical Lead doctor and senior lecturer at a London university, I believe it's important to highlight this as a learning opportunity rather than assign blame. I am of Thai descent and speak Thai fluently. I engaged with the bar staff upstairs upon arrival, expressing genuine interest in their background and showing respect for their craft. Despite having a hearing impairment, I didn't perceive myself to be overly loud in the restaurant. However, throughout the evening, there was no effort on the part of the Maitre D to engage in conversation with me, leaving me feeling disregarded. CCTV footage would reveal that while other tables were attended to attentively, mine was treated differently, which was highly unusual. My guests rightly pointed out that such public humiliation was unwarranted, especially considering the considerable sum we paid for the dining experience just under 20000 bahts for the meal. Coming from a culture that values respect and kindness, I found the Maitre D's behavior to be indiscreet and hurtful. I would have welcomed a chance to understand what led to this altercation and perhaps engage in discussions about the food and wine, but it seemed that other patrons took precedence. As a paying guest, I expect discretion and understanding. I acknowledge that my fluency in Thai may give the impression of louder speech, coupled with my hearing impairment, but I do not believe I was excessively loud. In a seated restaurant setting, there was no attempt made to address this misunderstanding, leaving me to feel marginalized. During the course of the evening, I got the chance to spend a lot of time talking to the Thai lady sommelier who were wonderful and kind. The Thai wine was indeed remarkable, and the array of 18-20 dishes was a culinary marvel. As a Thai person, I appreciated Chef Pam's innovative approach to traditional Thai cuisine, which challenged the senses and included fascinating historical narratives, such as the origin of Pad Thai. The fortune cookie served as a theatrical and thoughtful conclusion to the meal, a fitting memento to take home. Despite this unfortunate incident, I want to emphasize that the food, drinks, and ambiance were exceptional. I do hope to return to Thailand and revisit the restaurant, as I am confident that such experiences are rare anomalies.
Enjoyable story-tellers' cuisine
Trained at the CIA it was after six years as the Executive Chef at Jean Georges in Manhattan that Chef Pichaya 'Pam' Soontornyanakij returned home to open POTONG, a multi-sensory showcase already capturing the attention of w50b and other culinary awards. Thai-Chinese-Australian by descent and raised in Bangkok POTONG resides inside the Chef's ancestral place of business and seeks to tell a story built upon technique, history and emotions in the style of an elegant Tasting Menu. Not necessarily easy to locate, the ancient apothecary situated amidst narrow streets, it is upon entry that guests are offered a drink in the lounge before ascending a tight elevator to the top floor meant for star-gazing plus housemade Charcuterie. Explained across 20 courses and five floors, Chef Pam's Food embracing zero-waste ethos and roots in "5 Elements," small bites arrive plated organically prior to “a tale of Palm Tree” – five “courses” plated as one with the Palm Meat Bun particularly memorable. A story-teller’s cuisine, the live Oyster presented with an augmented reality photo telling of its harvest, Shrimp Roe and Mud Crab each arrive texturally complex in unexpected ways with big flavors. Cleansing the palate with two bites of Carrot and Date, the following Fish course offered in three forms including an edible Skeleton, Potong’s pièce de résistance is a perfectly cooked Duck Breast served alongside its Brain, Heart, Eggs and Rillettes. Next delving into three distinct bites of Pomelo, progressing bitter to sweet, Soontornyanakij’s Dessert primary Dessert eats akin to Lemon Meringue Pie prior to Mignardises over dry-ice and a “Fortune Cookie” plus take-home gifts.
Would repeat any day
A hidden gem in the Chinese area. Everything from the design of he building, to the service and the food was a very pleasant experience. Especially enjoyed the duck (there signature dish). Most if not all dishes from the tasting menu were good. They had an impressive wine list.
Thenunags’ Prime: A must try dining experince in Bangkok, Thailand
The 20-course meal is already an incredibly wow but Potong took it to the next level by offering us an immersive and elegant dining experience. Every dish they served was meticulously crafted, showcasing a deep culinary wisdom that left a lasting impression after each bite. This dining exerience set new standard for me when it comes to Michelin-star restaurants. What struck me the most was how Potong Restaurant beautifully integrated their family's pharma legacy into the entire dining experience, it was truly inspiring. The Chef’s eye in choosing the ingredients and the fermentation process are superb. The Oyster Sarat Thani and the reincarnated noodle with caviar were personal highlights, as it brings back memories with every delicious bite. Potong have exceptional wine selection (Potong signature) among them, the red wine stood out as my favorite.
Travellingpeoples’ Choice: Potong Restaurant
Restaurant Potong has it all- a nice story to tell, delicious and creative cuisines, World-class beverage, 5-star service, and well-thought design. There is no doubt why it has been receiving a lot of awards and recognition since it opened. Hopefully we can go back again soon and meet personally Chef Pam and her wonderful staffs. Shout out to my kababayans who also work there- Ms. Angie and Mr. Dennis. And to the passionate Mr. Sacha, Nikki and all of the staffs! ❤️❤️❤️
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