Diners eat inside a stunning Sino-Portuguese building where chef Pam’s family lived and made traditional Chinese medicines for over 100 years. The space retains its charm and character. Dark molasses floors, exposed brick and jungle murals create a captivating blend of old and new, while a wall of medicinal brown bottles and kombucha-filled glass jars hints at Potong’s alchemical artistry.
Pam’s philosophy rests on 5 elements – salt, acid, spice, texture and the Maillard reaction – each woven into an 11- course tasting menu. The dishes – modern interpretation of Pad Thai, a crab dish with roe, and duck – are beautifully composed, with bold yet familiar flavours, and presentations that avoid unnecessary frills.
By the time digestifs appear, Potong feels more like a conversation than a performance. Pam embodies quiet elegance, balancing ambition and warmth. The result is a meal that resonates long after the last bite – an exploration of heritage and innovation, served with grace and authenticity.
