Pichaya Soontornyanakij is the Thai-Chinese-Australian chef behind one of Bangkok’s buzziest restaurants, Potong.

Bangkok

"POTONG is the only Michelin-star restaurant in the area. The building belongs to my ancestors, so it was the best location for me to do my dream restaurant. And then there's Opium, which is our bar on top of POTONG. It's quite an experience."

POTONG

"One of my favorite restaurants around the Old Town is a Thai-Chinese restaurant where they sell stewed goose. Not a lot of people know it, but it's in a really small alley between buildings. It's called Lao Tang. The best thing about the place is stewed goose, and you just eat it with rice and some pickled sauce."

Lao Tang

"There's no name but we call it Talat Kao, which translates to ‘the old market,’ in Yaowarat Road. Every time I go, there's always something new. The market sells a lot of Thai and Chinese ingredients: there’s tea, seeds, sauces. For me, it's like Disneyland. It’s open every day, but they close early, like five o'clock."

Talat Kao

"Mayrai is Chef Ton’s wine bar. It’s quite small and also near POTONG. It’s not stiff, so we can just go with chef jackets and it's very easy. On top of Mayrai there's a restaurant called Nusara, which also belongs to Chef Ton. It's a really small chef’s table restaurant."

Mayrai

"There are really good cafés around Song Wat area. The café that I like is called FV. The interior is very interesting — it’s like an old, wooden Thai house inside a shophouse. They’re really serious about sustainability and using fruit from farmers, so the menu always changes."