Chef Pichaya “Pam” Soontornyanakij has staked her claim as Bangkok’s queen of Thai-Chinese cuisine at Potong — and she’s no stranger to the spotlight, thanks to her turns as a TV personality on multiple cooking competitions. Her One MICHELIN Star restaurant, recognized in the MICHELIN Guide Thailand 2025, sits in the heart of Chinatown, but her skills were sharpened in New York at Jean-Georges, where the heat in the kitchen rivals the city skyline. For her, chasing perfection isn’t just second nature — it’s her love language.
Off the clock, Soontornyanakij is also a mother and partner in both life and business with her husband, Boonpiti “Tor” Soontornyanakij, who famously fell in love at first bite when she cooked him a simple meal.
Now we’re putting all that talent to the test. What happens when we take this MICHELIN-Star restaurant chef out of her kitchen and hand her a mystery box filled with supermarket staples? Can she turn everyday groceries into something worthy of her One Star restaurant — or will the box win this round?
Let’s find out in this video. (And since we’re feeling generous, here’s how you can whip up this never-before-seen, star-restaurant-chef-level dish at home too.)
Chef Pam’s Stirred Up Dish (serve 1)
Mysterious ingredients from Gourmet Market:- 100 grams, dark chocolate 85%
- 250 grams, fresh strawberries
- 50 grams, Gourmet Fresh bird’s eye chili
- 1 kilogram, Tajima wagyu ribeye MB 8–9
- 400 grams, flat rice noodles
Ingredients for broth:
- 500 grams, water
- ½, onion
- 30 grams, ginger
- Soy sauce, to taste
- Oyster sauce, to taste
- 2 tablespoons, chili oil
- Salt, to taste
Ingredients for chocolate red wine glaze:
- 1 cup, red wine
- ¼ cup, chocolate
- ¼ cup, butter
- Salt, to taste
Ingredients for pickled strawberries:
- ½ cup, water
- 1 cup, vinegar
- Salt, to taste
- Sugar, to taste
Ingredients for noodles:
- 3 cloves garlic
- 20g ginger
- ½ cup water
- Oyster sauce – to taste
- Soy sauce – to taste
- Sugar – to taste
Ingredients for Tajima wagyu ribeye:
- Eye – season with pepper
- Rib cap – marinate with fish sauce
Instructions:
1. Prepare the pickled strawberries
- Slice strawberries in halves or quarters.
- In a small pot, warm vinegar, a splash of water, a pinch of sugar, and salt until dissolved.
- Add finely chopped bird’s eye chili.
- Pour the warm pickling liquid over the strawberries and let them sit until needed.
2. Make the aromatic stock
- In a saucepan, sauté chopped onion, lemongrass, leek, garlic, and ginger until fragrant.
- Add water, season with soy sauce, oyster sauce, salt, and pepper.
- Simmer gently for 15–20 minutes, then strain. This becomes the base stock for cooking the noodles.
3. Prepare the wagyu ribeye two ways
Cap (outer part)
- Slice thin and marinate briefly with fish sauce.
- Stir-fry quickly in a hot pan and set aside.
Eye (center cut)
- Sear in a hot pan until caramelized. Remove.
- Deglaze the same pan with red wine, reduce by half, then add chopped dark chocolate, a pinch of sugar, salt, and butter.
- Stir until glossy to create a chocolate-red wine glaze. Return the seared ribeye eye to coat in the glaze.
4. Cook the noodles
- In a wok, heat oil (or chili oil) and add garlic, ginger, and leek.
- Add the soaked noodles and gradually ladle in the strained stock, stirring until absorbed and noodles are cooked through.
- Season lightly with sugar, soy sauce, and a touch of oil to prevent sticking.
5. Garnish
- Thinly slice extra lemongrass and fry until golden and crispy, resembling a bird’s nest. Drain on paper towels.
6. Plate the dish
- Twirl the noodles into a nest on the plate.
- Slice the ribeye eye and place over the noodles, glazed with the chocolate-red wine sauce.
- Arrange the stir-fried ribeye cap as a condiment on the side.
Spoon over some pickled strawberries and chilies for tang and heat. - Finish with the crispy lemongrass garnish piled high.
Chef Pam’s secret:
- “Dare yourself to do something new and enjoy the surprise of flavors.”
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