A year after the debut of the "Beyond The Flavours" campaign in collaboration with celebrated chef Mauro Colagreco, Penfolds has passed the baton to Potong's executive chef Pichaya "Pam" Utharntharm.
Chef Pam, whose Michelin-starred Thai-Chinese progressive fine-dining restaurant was recently ranked 35th on the Asia’s 50 Best Restaurants 2023, is no stranger to the Australian winemaker and chef Colagreco. At last year's "Venture Beyond By Penfolds" event, she worked alongside the world-renowned Argentinian chef, co-presenting some of his epicurean dishes, revealing the synergy between them through the stories and experiences they shared.
A culinary exchange programme is part of Penfolds' "Beyond The Flavours" campaign and chef Colagreco handpicked chef Pam and Singapore restaurant Cloudstreet's head chef Mark Tai to spend a week with him in Menton, France, while sharing his culinary philosophies with them.
"I'm honoured to have crafted dishes inspired by my time with chef Mauro. Through my experiences at the chef's private garden, I learned about sustainability and local ingredients, which I've applied to my exclusive curation of delicacies and desserts to pair with Penfolds wines", says chef Pam. "For me, food is a physical manifestation of memory, and I hope that everyone who experiences my dishes will feel as if they have encountered something beyond the flavours — a memory to be cherished forever."
At Potong, chef Pam transforms her inspirational journey into three exclusive bites to serve in her 17-course menu while pairing them with pours from Penfolds' wine selections. Collectively named "Inspiration", the trio served in one plate are all vegetarian and are sourced locally, paying homage to ingredient provenance, which is also chef Colagreco's philosophy behind his three-Meichelin-starred Mirazur.
Chef Pam's "Inspiration" bites puts the spotlight on cucumber, potato and aubergine while paring them with Penfolds Bin 311 Chardonnay. Expect freshness from cucumber in her Seabass tartar tart, while the classic Potato gratin has been transformed into a bite-sized croquette topped with decadent caviar. To prepare the aubergine, she gives it a flame-kissed treatment by grilling it over binchotan, a type of artisanal Japanese charcoal, for a smoky flavour. Then, it is coated in a sweet and tangy mango glaze and finished off with a garnish of fingerlime for an added burst of acidity.
To go "Beyond The Flavours" with Penfolds, Potong is offering a 20-course menu, including chef Pam's three exclusive bites, with wine pairing for B4,700 until June 30. Call 082-979-3950 or contact Line: @potong for reservations.
