pineapple & lemongrass chicha

gillardeau oyster | mexican purple corn Infladita | shallot chantilly
crispy pancake with seabass and chili mayo lemongrass

carabineros | peruvian causa | leche de tigre | crab roe sauce

mono signature sourdough with white sesame
potong cashew & lemongrass ‘butter’

black chicken argentinian empanada | venezuelan
wasakaka | cilantro root gel

potong noodles | amazonian green curry

duck three ways:
xo white corn tortilla | crispy duck tong | duck brain mousse duck breast | black pepper jam | raw mango salad | coriander sofrito white corn tortilla clay pot rice with duck leg mole | pickled shallots

snake fruit

corn & coffee tamale | coconut ice-cream | corn crème
anglaise | corn tea

petit fours

“SOUL OF ELEMENTS”
MONO X POTONG COLLABORATION

As part of the collaboration between 2 chefs including:

  • Chef Ricardo Chaneton, 1-MICHELIN STARS from MONO, #27 Asia’s 50 Best Restaurant, #30 OAD Asia Top Restaurant, 2024 Bazaar Taste Elite 20, SCMP100 Top Tables, 50 Best Discovery, Time Out Hong Kong Recommended, The Tatler Dining 20 - Restaurant of the Year (2023) and Best Service (2023)

  • Chef “Pam” Pichaya Soontornyanakij (Chef Pam), 1-MICHELIN STAR Restaurant from POTONG, World Best New Restaurant 2022 Condé Nast Traveler, WORLD'S 50 BEST RESTAURANTS - #35 Asia’s 50 Best Restaurants, Bangkok Thailand


The collaboration will be held 1 night only and at below venue:

  • [Open for Reservation Now] 11th September 2024 | Restaurant POTONG, 422 Vanich 1, Samphanthawong, Samphanthawong, Bangkok 10100 | Reservation for 30 guests


Chef Pam and Chef Ricardo Chaneton shared a deep connection in their culinary philosophies, both focusing on the essence—the soul—of the elements that make up their innovative cuisines.


At MONO, Chef Ricardo goes back to his roots, distilling Latin America’s complex culinary heritage and ambition into modern tasting menus using his mastery of French fine dining. MONO, his breakout restaurant, is greater than the sum of its parts, speaking volumes about the intensity of his craft and his ambitions for the future of modern Latin American cuisine. Telling a story of heritage, tradition, origins, and savoir-faire, Ricardo ensures that every plate is embraced with firm commitment to using finest seasonal and locally sourced ingredients reflecting  the diversity of Latin American agriculture with a visionary approach that celebrates and preserves the evolving soul of its culinary traditions.

While POTONG’s culinary exploration unveils a progressive thai-chinese cuisine, embracing 5 elements, 5 senses naming salt, acid, spice, texture, and maillard reaction -every element encompasses its very own unique and inherent properties and when combined, they work simultaneously to create one united universe. Together with sight, sound, smell, taste, and touch - we believe that it only takes a moment to make memories and a lifetime to forget them, memory can be formulated and that can only happen when these senses are initiated simultaneously.


Together they decided to name this collaboration “Soul of Elements” – The Fivold Path of Senses, Elements, and Soul.