The highest new entry in the world to No. 13 of The World’s 50 Best: Restaurant Potong (28. June 2026)
When entering the Potong I didn’t remember that this place was not only No. 13 in the World’s 50 Best Restaurants, but also the highest new entry in the list for 2025. And I would say, luckily so. Why, you ask? Because that didn’t lead to increased expectations. Once you had entered, you’re seated in their former pharmacy (the building still belongs to the same family but before they used to be pharmacists and sell Chinese medicine) where you get a glass of water and can order a drink.
We went for a “glass of champagne” (800 THB), which was dry, but refreshing, so, all in all, a good start in a nice atmosphere.
And I felt like the former pharmacy really adds to this experience in terms of atmosphere – it’s a bit dark, a bit shady, and it’s a bit mysterious. So, you feel like you’re entering in some kind of den or the like – and it’s quite pleasant to get started.
Then, they take you away to your dining spot on the first floor but not without explaining you what the whole in the ceiling means, respectively, what it was used for in the past. They used the hole to lower stuff from the upper floor, where they produced the medicine, to the lower floor where they sold it.
Then, you see a picture (rather revealing!) of the great grandma of the place, who – so, I have understood – was the originaly owner and founder of their trade.
Once you’re on the first floor seated at your table, you’re welcomed by a nice little plate and a black envelope.
That envelope contains a letter from the current chef to her great grandparents. A nice gesture and definitely adding a bit of personal flavor to the experience, which is definitely something pleasant to experience.
They have only just refurbished the building on the first floor, so, you can see that things are rather new. However, the interior decoration wasn’t something I could entirely align with. I’m sure there was a story to the pictures, but it was an untold one, which was a pity. I think a bit of storytelling would definitely have been beneficial to the interior design experience.
We decided to go for the tasting menu “The New Experience” (6’300 THB) and went with the wine pairing “Wanderlust” (4’880 THB), which you can see below (shown at the end of the dinner). What I liked is that they replaced the red wine almost immediately without me even asking when I mentioned that I wasn’t really a fan of Pinot Noir.
The tasting menu started with “New Life (marinated squid, squid ink)”, which was a super light and simple dish as it was basically two slices of squid, which you would then dip in squid ink with chili and other spices. And as simple and light as it was, as flavorful and delicious it was.
Next in line was the “Preserving (cured ham, lard, rose wine, vegetable broth)”, which was – frankly – absolutely exquisite. The little bite wrapped in lard was just something, which would make your tastebuds dance! The vegetable broth, on the other hand, really aided at calming your taste buds down again as I found that – comparitively – dull.
An amazingly pretty dish was the “Generations (pad thai, nakhon si thammarat tiger prawn)” as the tiger prawn was covered with a noodle in the colors of the Thai flag, which is definitely something you don’t see every day. And, frankly, even the tea which was to be drunk with it, really worked well.
What was a pleasant surprisie was the fact that they would also serve you the “prawn head” after so you could suck it out. Something you must unsderstand when you have ordered prawn, but still something rather unusual.
Given this place seemed to have some exquisite dishes produced in the past, I figured, I should go for two add-ons from their ‘Legacy’ menu, which cost 2’700 THB. The first of it was the “signature rice rolled noodle, caviar”, which was somewhat tasty, but frankly, I was missing the little extra which would make it mind blowing.
The next course called “Respect (mud crab roe, cilantro, lemongrass)” was something unique again. I’m not sure I’ve ever eaten crab roe, so, I was more than positively surprised of the quality and the flavor experience of the crab roe – and it went well with the generous portion of crab meat in general.
What I found superbly cute was the fact that at the bottom of the plate, there was a little crab. One might say macabre, but personally, I enjoyed it.
Next in line were the “Memories (oyster, golden sauce)”, which were, surprisingly for me, super tasty. I’m usually not the biggest fan of. But somehow, the oyster was actually superbly enjoyable the way it was prepared.
I always like to know what I eat, but the “duck head” was definitely an interesting choice for you to be shown right next to your plate before you would get the actual dish …
… in the form of the second ‘Legacy’ course as a “roasted dry-aged duck neck, marinated foie gras” (2’700 THB). This bite was more like a taco, so, not entirely easy to eat without making a complete mess, but I somehow managed and the flavor profile was rather lovely.
Before the actual main coure, you would also be shown the rest of the duck, so, you know which bird you’re enjoying.
And shortly after, the “Potong (14-day dry-aged duck)” is served. A duck, aged for 14 days – daring, but definitely enjoyable. The duck slices are excellent – especially if you eat them by themselves without any sauce or the like. The aroma profile is exquisite and definitely worth trying.
Their attentio to detail is marvelous because before they serve you the rice, they show you the rice and you get to know which different types of rice you are ultimately getting in your dish.
While I absolutely loved the different rices in the next dish, I found the rest of the “Celebrate (fish maw, 9-grain rice, morel, shaoxing wine)” a bit surprising. The fish maw is definitely something unique as the texture is quite unique and you must chew quite a bit to ensure that it becomes ennjoyable. Together with the aromatic and flavorful rice, the dish becomes enjoyable, though.
Then it was time for “Together (rad nah, duck, rice noodles)”,, which was a mixture of god knows what together with chili. It looked only limitedly appealing, tbh, but it actually turned out to be delicious, so, definitely something which leaves a lasting impression, and a good confirmatino that ‘frist looks can be deceiving too’.
Then it was time for a small palate cleanser in the form of a “santol ice cream with santol cubes”. Now, firstly, I think I had never tried santol before, so, it was something new, and it was not only new, but it was also superbly tasty and enjoyable and a good way to be ready for the final round of sweets.
The “Walls (potong’s building)” was served with sesame ice and while I’m usually not a fan of sesame ice cream, somehow this version was actually quite enjoyable. And the sesame-based version of the building turned out to be quite enjoyable too.
Last but not least, you’re getting a few chocolates to select from and I decided to have a few …
… and I must say that the selection of different chocolates was a good choice as they are truly delicious and leave a feeling of happiness in your mouth. Just how it should be.
So, all in all, the Restaurant Potong was a great culinary journey accompanied by exquisite and attentive service (the water glass never emptied). Personally, I couldn’t quite see how the No. 13 is justified as it feels quite high up the ranks and I found it good, but not mind-blowing. So, to sum it up, when you’re in Bangkok and are looking for something interesting, then the Potong is a good choice for delicious dishes. Make sure to book well in advance as the place is often crowded and doesn’t have too many tables available.
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Contact Details:
Restaurant Potong
422 Vanich 1 Rd
Samphanthawong
10100 Bangkok (TH)
Tel.: +66 82 979 39 50
E-Mail: potong-opium@thexprojectbkk.com
Homepage: https://www.restaurantpotong.com
About the Author: Sven
I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org.
Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City. 
