Potong 3:30 PM
Ensue’s Jeff Wu heads from Shenzhen to Potong for a one-night collaboration with chef Pam. The pair first cooked together at Ensue last year and now bring that partnership to Bangkok through dishes drawing on Chaoshan, Guangdong and southern Chinese traditions. Zucchini blossom with seafood and gourd comes with tom yum sauce, while braised ‘pork’ combines soft-shell turtle skirt and Japanese A3 wagyu short rib. Foie gras tart pairs braised goose liver with French duck liver parfait. Chamomile tart brings together raw-marinated botan shrimp, taro, bergamot jelly and Puning soybean paste. Seats are limited, so book early.
September 23. Potong