All photos by Gastrofilm unless otherwise stated.

Snack course: a quick Q&A with Chef Pam

25 Feb 2026

Journalist

Which simple Bangkok restaurant does she love and what are her food trend predictions for 2026? Chef Pam answers our quickfire questions

Chef Pichaya ‘Pam’ Soontornyanakij is one of the foremost voices in Thai fine dining. Her flagship restaurant, Potong, in Bangkok’s Chinatown, offers a multi-course exploration of modern Thai-Chinese cooking, served across several floors and spaces in her family’s converted medicine apothecary. It also holds a Michelin star. In 2025, she was named the World’s Best Female Chef by The World’s 50 Best Restaurants.

Hi Pam, what do you always have in the fridge at home?

There are always fruits – fresh, juicy ones, usually whatever’s in season. Mangoes, rambutans, longans, sometimes berries. Then, eggs, of course – always at least a dozen because they’re the most versatile thing in any kitchen. And chocolate. I need that one piece of dark chocolate at the end of a long day, especially after service. Those three things – fruits, eggs, chocolate – say everything about how I balance health, comfort and a little indulgence.

What’s your favourite go-to comfort dish to cook at home?

Either a quick stir-fried noodle or a kra pao with a fried egg. Nothing fancy. Just garlic, chilli, Thai basil and good rice – it’s instinctual for me. I’ve made it thousands of times, but it always satisfies. There’s something so calming about that sizzling sound in the wok, the smell of holy basil hitting the oil, and the perfect crispy egg on top. I love simple Thai food.

What’s the best restaurant you’ve been to lately?

A humble noodle shop in Salaya called Sutarod. It’s not flashy, not luxurious and not trying to impress anyone. But the bowl of noodles I had there was perfect – balanced, rich and made with care. I recommend ordering their kuay jup hang. When I travel the world and eat at many incredible restaurants, it’s always those places that surprise me the most. The kind where you taste the generations behind it. That one bowl made me feel something, and that’s everything.

Any restaurants you’re desperate to try in 2026?

Alchemist in Copenhagen. I’ve heard so much about how they push the boundaries of what food can mean – how it can challenge the way we think, not just how we eat. I love when food becomes a platform for deeper ideas – philosophy, culture, even politics. I want to experience that for myself and see how far we can go in making food something that truly moves people.

Outside of Thailand, where are your favourite places to eat around the world?

Lebanon and Japan. Lebanon for its generosity – the kind of table where everything is shared, everyone is welcome and every bite is packed with emotion. I love the spices, the way they balance freshness with richness. Also, I believe Lebanese wines are super underrated. They’re really good. Japan for the opposite reason – the restraint, the focus, the elegance. Every time I visit, I learn something new about precision, silence and technique. I keep returning to both places because they remind me that food can be wild and emotional or quietly powerful and still be equally beautiful.

What do you always have with you when you travel?

Besides the obvious – passport, my phone – I have hair dryers for different countries, because sometimes different countries have different voltages. It sounds silly, but it saves me every time. I also carry my headphones for when I want to disconnect from my surroundings. And of course, my husband. We travel together almost everywhere. He’s not just my partner in business, he’s my anchor on the road.

What do you expect to be the biggest food trends of 2026?

I think we’ll see a stronger movement toward authenticity – chefs digging deeper into their own backgrounds instead of copying what’s trending globally. People are craving meaning, not just aesthetics. I also think we’ll see a stronger spotlight on ingredients and techniques that were once overlooked, like Asian fermentation, dry ageing, or plant-forward dishes that don’t imitate meat but elevate vegetables for what they truly are. And I hope we continue to see a rise in cultural respect, where food is not just borrowed, but understood.

What are the most overrated and underrated ingredients in your opinion?

Lobster is definitely overrated. It’s delicious when done right, but too often it’s just a status symbol on the plate, not used thoughtfully. On the other hand, Thai local blue crab is so underrated. It’s packed with sweet, delicate flavour, and the roe is incredible. At Potong, we highlight it with pride. It’s time our own local seafood gets the love and respect it deserves.

Who was the best cook in your family growing up and what was their signature dish?

Without a doubt, my mum. I don’t remember a moment in my life when she wasn’t cooking something. Her rad nha was legendary in our house. That thick, savoury gravy poured over silky noodles, and the balance of soy and garlic is something I still chase in my own cooking. It wasn’t just delicious; it was grounding. It’s what brought us all to the table, and it’s where my food journey started.

What would your last meal on Earth be?

Every carb I love and every dessert that makes me smile. No rules. Noodles, jasmine rice, sticky rice, a perfect piece of bread with butter, mango sticky rice, chocolate cake, croissants, ice cream. I’d want to sit down with the people I love and just eat and laugh. That’s how I’d want to go.

Thank you, Pam.

The chef

Chef Pam is one of the most recognisable faces on Asia’s culinary scene. At her flagship restaurant, Michelin-starred Potong, in Bangkok’s Chinatown, she cooks according to a ‘five element’ philosophy based on salt, acid, spice, texture and the Maillard reaction. She has also come to global attention with accolades from 50 Best Restaurants and appearances on shows like Top Chef Arab World.

FUN FACT: Despite loving intense flavours, Chef Pam cannot stomach wasabi.

View profile