Chef Pam

🩷

The Bailliage de Rattanakosin opened 2026 in its customary fashion, beginning the year with Thai cuisine as both tribute and foundation, at Khao San Sek, set within a characterful historic building in one of Bangkok’s old trading quarters where weathered textures and quiet intimacy framed an evening rooted in place and craft.

True to its setting, the restaurant’s approach honors Thai culinary origins while expressing them with contemporary clarity and precision, reflecting the collaborative vision of Pichaya “Pam” Soontornyanakij and Chef de Cuisine Grace, and whose disciplined leadership and well-trained young kitchen team delivered a menu of balance and refinement.

The dinner unfolded with elegant small plates—Grilled Fish Tart and Pomelo Salad with Betel Leaf—paired with Lafalise Froissart “Cuvée 276” Grand Cru Brut Nature NV, followed by a pristine Crudo with Fish of the Day and crisp chicken skin alongside Frankland Estate Isolation Ridge Riesling 2023.

At its heart stood the signature Baby Pig, its shatteringly crisp skin and meltingly tender meat accompanied by Lok Curry with Beef Jerky, Wild Thai Almond Paste, Soft Bone Pork with Coconut Soup, and Stir-Fried Lotus Stem, supported by Niepoort Redoma Reserva Branco 2023 and Stéphane Ogier Côte-Rôtie “Mon Village” 2022, each revealing different dimensions of the dish.

The evening concluded with Black Sticky Rice Brûlée and L’Archiviste Maury Hors d’Âge NV, closing a dinner that reaffirmed the significance of anchoring the Chaîne’s year in Thailand’s culinary identity—an expression of craftsmanship, continuity, and shared appreciation for thoughtful gastronomy.

❤️☺️

Chef Pam Pichaya Soontornyanakij: Cooking Courage into Every Dish - Women Fitness Chef Pam Pichaya Soontornyanakij’s story is shaped by a rare blend of cultures and quiet determination. Raised in a Thai-Chinese household...

💖

Hot Chinese chefs - Andre Chiang, Vicky Lau, Vicky Cheng, Pam Pichaya, Jeremy Chan - talk about heritage and new projects Five influential Chinese chefs reflect on how their roots shape their cooking philosophy Read more at The Business Times.