Summary: The menu blends Thai-Chinese roots with modern restraint, trading excess for harmony.
Potong presents a rigorous yet lyrical tasting that treats salt, acid, spice, texture and the Maillard reaction as a guiding language. Each dish on the 20 course journey is crafted to avoid excess and to strike a precise balance, using Thai-Chinese influences to tell a story of memory and place. The menu peaks with aged duck breast, while a gallery of cured vegetables and fermented sauces anchors traditional technique to contemporary presentation in a 120-year-old Sino-Portuguese setting.