I define myself in many ways, and strength is the first of them. Beyond the kitchen, my strength has always been my greatest ingredient, and HardWear by Tiffany is a reminder of it; it reminds me of how far I’ve come, and everything I’ve overcome in my journey to be where I am.
@tiffanyandco
#TiffanyAndCo
#TiffanyHardWear
A collaboration rooted in creativity, connection and the art of pairing.
This World Cocktail Months, MGallery unveils a new story imagined alongside an inspiring chef, where shared moments become sensorial experiences.
Stay with us to discover more.
#MGalleryWorldCocktailMonths #MGalleryHotels
Please make your reservation through ✅✅✅
Or email [email protected] ✅✅✅
NOT
🚫⚠️⚠️www.restaurantpotong.pw ⚠️⚠️🚫
** also beware as they also shoot advertisements in Google under our name.
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“Flavour”
Pichaya Soontornyanakij, Chef of the Michelin-starred Potong and The World’s Best Female Chef 2025 from The World’s 50 Best Restaurants
#InHerOwnLanguage #ADialogueWithOneself #AsavaSS26
Potong (@restaurant.potong ) has landed in the global top 10 of the Food & Wine Global Tastemakers Awards (@foodandwine ), a ranking shaped by more than 400 chefs, writers and travel experts, and a list that looks beyond fine dining tradition and into how food connects to culture, memory and identity.
At the centre is Chef Pichaya ‘Pam’ Soontornyanaki (@chef.pam ), turning Thai-Chinese roots, family history and Yaowarat’s layered chaos into something precise, personal and very now.
It’s a city where old and new sit side by side, from street stalls to tasting menus, and that balance is exactly what’s pushing it further onto the global stage.
Food like Pam’s, and Bangkok’s culinary scene as a whole isn’t just part of the global dining conversation. It’s shaping where it goes next.
Tap the link in @timeoutbangkok ’s bio to read more.
#TimeOutBangkok #Potong #foodandwine
I was very pleased to publish my interview with Chef Pam this March in my column for Chinese Cuisine （中国烹饪）magazine.
Chinese Cuisine is the official publication of the China National Chefs Association and the only national-level professional culinary magazine in China. It is also the most authoritative voice in gastronomy in China.
In our conversation, we spoke about the impact and significance of “The World’s 50 Best Restaurants” for Chef Pam and Potong, the influence of Chinese cuisine and Chinese culture on her culinary world, the way her work remains inseparable from the living rhythm, memory, and cultural energy of Bangkok’s Yaowarat, and how a woman chef can maintain her own voice, discipline, and strength in the kitchen.
To me, Chef Pam stands out as one of the most thoughtful and forward-thinking chefs of her generation — deeply rooted in tradition and place, yet with a vision that speaks clearly to the future. What I admire most is not only her creativity and technical precision, but also the clarity and strength with which she connects heritage, identity, and contemporary gastronomy.
It was a pleasure to bring her story and philosophy to an international readership.
#chefpam #restaurantpotong #progressivethaichinese
@chef.pam@restaurant.potong
Bangkok has evolved far beyond its reputation as the world’s street food capital. While its iconic stalls remain a cornerstone of the city, the dining scene has matured into a sophisticated landscape of ambitious fine-dining and thoughtful casual concepts. Today, a new generation of chefs is blending formal training with personal heritage to redefine what it means to eat well. From hyper-seasonal Thai menus and Thai-Chinese revival cooking to boundary-pushing modern gastronomy, the city’s culinary breadth spans from Cantonese to Italian and beyond, making Bangkok Asia’s most dynamic food capital. Tap the link in @tatlerdiningsg ’s bio to discover the restaurants and movements leading Bangkok’s culinary evolution.
#BangkokDining #ThaiCuisine #FineDining #Tatler #TatlerDiningSG #TatlerDiningLists #TatlerSingapore
So excited to share the story behind Yen Ta Fo on Tasteful Thailand 🍜💗 tastefulthailand
More than just its iconic pink color, this beloved noodle dish reflects rich Thai - Chinese culinary heritage, with its signature fermented tofu sauce and layers of bold, comforting flavors. It’s a dish many of us grew up eating and one that continues to be a favorite across generations.
In this episode, we dive into the origins and unique flavors of Yen Ta Fo, exploring what makes this bowl so special in Thai cuisine.
Hope this episode makes you fall in love with this iconic pink noodle dish even more. ❤️
Catch the episode now on WeTV
#TastefulThailand #Sanook #WeTV #YenTaFo #ThaiFood ThaiCuisine
