Cover Chef Pam and Chef Ton at Sood in Penang (Photo: Sood)
Chef Pam and Chef Ton at Sood in Penang (Photo: Sood)
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It was also Chef Pam’s first time in Malaysia, and she shares what she was excited to bring to Penang
For the first time, Chef Pam and Chef Ton—two of Thailand’s most celebrated culinary talents—came together in Penang for an unforgettable four-hands dinner at Sood. The duo brought Thai-Chinese flavours in a menu that brought together both their philosophies.
“It is my first time cooking in Malaysia and first time visiting the country,” Chef Pam shares with a smile. “I was taken around by Chef Ton and the Sood team to try the street food, from char kway teow, oyster omelette, and cendol—I can’t choose my favourite!”
Above Chef Pam and Chef Ton plating up Potong’s signature dish of Pad Thai
Above Pad Thai is reimagined with fermented radish, dried shrimp, and a shot of shrimp consommé on the side
Chef Pam and Chef Ton plating up Potong’s signature dish of Pad Thai
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Among the highlights of the evening was Chef Pam’s signature Pad Thai, a dish that is a true representation of Thailand both in terms of flavours and visuals, crafted with tiger prawn, fermented radish, dried shrimp, and a shot of shrimp consommé.
“Potong is situated in the Chinatown of Bangkok, in a very historical building where we serve Thai-Chinese cuisine,” Chef Pam explains. “Here, we bring Pad Thai, our signature, and everywhere we go I always try to bring this dish.”
See also: Why you should never cut noodles or flip a fish: food superstitions across Asia
Above Fresh chutoro with dashi and herbs, another signature at Potong
Above Chef Ton’s Saow Nam, a refreshing combination of seasonal fruit and crab finished with coconut cream, was a highlight of the evening
Fresh chutoro with dashi and herbs, another signature at Potong
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Chef Ton served his signature Saow Nam, a refreshing combination of seasonal fruit and crab finished with coconut cream, standing out as a highlight of the evening.
The menu unfolded seamlessly from fresh chutoro with dashi to a main of A5 Miyazaki beef atop black rice with shrimp paste and salted egg. Dessert closed the night on a sweet and soulful note—a black sticky rice cake with sweet potato ice cream, a dish that beautifully balanced nostalgia with refinement.
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Credits
Images: Sood
About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
