For two nights, Manila played host to one of the most sought-after dining events of the year. Bangkok’s Michelin-starred Potong, led by Chef Pichaya “Pam” Soontornyanakij, joined forces with Chef Watcharaphon “Ja” Yongbanthom of Dusit Thani Manila’s Benjarong. Together they crafted an eight-course collaboration dinner that sold out within 24 hours of being announced.
It wasn’t just about the food—it was about two chefs with very different culinary voices finding common ground on the plate. Chef Pam, recently crowned World’s Best Female Chef 2025, is known for her progressive Chinese-Thai menus at Potong. Chef Ja, meanwhile, has long been the creative force behind Benjarong, gaining international attention for her work that brings Thai flavors to Manila in thoughtful ways. The night felt like a conversation between them, dish after dish.
Highlights of the Night
Hokkaido Scallop with Satay Sauce
Buttery slices of scallop paired with a fiery satay and peanut vinaigrette. The brioche on the side was perfect for soaking up the sauce, making this one of the most memorable bites of the night.
Chef Pam’s scallop course: delicate, buttery, and finished with a satay punch.
Chūtoro with Coconut & Basil Oil
Medium fatty tuna dressed in coconut sauce and basil oil, with chili heat hiding underneath. Served cold in a glass jar, it was cool, silky, and full of contrast—light yet layered.
The chūtoro appetizer: rich tuna with coconut, basil, and a hidden chili bite.
Khao Soy Pu
Chef Ja’s Northern Thai-style curry came served inside a coconut. Rich with crab meat, briny caviar, handmade noodles, and notes of black cardamom, it was comforting yet refined. Scooping coconut meat into the curry softened the spice and gave it a subtle sweetness.
Chef Ja’s khao soy pu: crab curry in a coconut, layered and comforting.
A Night to Remember
The evening flowed from bold and spicy to subtle and comforting, showing just how much range both chefs had. While every dish had its charm, two clear favorites stood out: the scallop with its fiery satay and Ja’s khao soi, which brought elegance and comfort together in one bowl.
The collaboration wasn’t about overwhelming spice, but about balance—how heat, sweetness, richness, and acidity can weave together without one overshadowing the other. Each plate felt like an introduction to another chapter of the story.
It’s rare to have the World’s Best Female Chef cooking in Manila, and rarer still to have her in such close dialogue with one of the city’s own. After this dinner, we couldn’t help but feel that a trip to Bangkok to try Potong in its full form is already calling our names.
And if the hints from management are true, Manila will be seeing more collaborations like this in the years to come.
