“I am always fascinated by fermentation. The intrigued process of fermentation is time.”
Chef Pam uncovers a multitude of flavors through fermentation and its technique. Each and every fermentation experience requires a specific time to create before turning into remarkable matured jus or drinks.
Not only use in the cooking process, but our fermentation substances is also served as part of the drink at POTONG. This new matching experience of an assortment of matured juices comes with various flavors: astringency, verdant, fresh, grassy, or smooth flavors.
kombucha
Kombucha is the most perfect approach to value nature in the fluid-structure. At POTONG, Chef Pam is serious about fermentation. We have a dedicated fermentation room and bar that contains an array of assorted kombuchas with local Thai-Chinese fruits, herbs, and many more ingredients. They are the soul of our cuisine here.
Rice definitely deserves the same reverence as the grape. Long before barley taught the world to brew, rice did. The first ferments rose in the river valleys of Asia—on the plains of the Yangtze, the volcanic islands of Japan, the highlands of Northern Thailand—wherever grain met water and patience.
At POTONG, we pour both lineages side by side.
sato
Our sato is bottled by 422, and committed to preserving Thai rice heritage. We pour two single-rice expressions—San Pa Tong sticky rice from Chiang Mai, a variety quietly identified at a research station in 1953, and Luem Phua, the black sticky rice cultivated by the Hmong of Tak at 650 metres above the plains, whose name carries the story of a wife so taken by its flavour she forgot to save any for her husband.