The Ritz-Carlton Maldives presents 'Chef Pam' of Potong at Summer Pavilion

The Ritz-Carlton Maldives, Fari Islands present an epicures’ delight, welcoming two gastronomic friends to its bench this summer. These limited residencies are announce as part of the resort’s recognized Masters of Crafts string working with the world’s most talented masters of food and sip, wellness, escapade and environmental innovation – a carnation of considered visitor experiences rooted in transformative travel.

Chef Pam Pichaya Soontornyanakij, crowned Asia’s Best Female Chef 2024, will be the primary chef to take above The Ritz-Carlton Maldives’, Fari Islands’ Summer Pavilion, the popular Indian Ocean settlement of Singapore’s highly much-admired Michelin-starred place at The Ritz-Carlton, Millenia Singapore.  For two nights from the 10th-11th August, Chef Pam will take her pioneering mastery from Bangkok’s POTONG, ranked #17 in Asia’s 50 Best Restaurants, to a venue steeped in intend and gastronomic heritage, while Matteo Cadeddu of Opium, rank #59 in Asia’s 50 Best Bars, serve sweet libations from the resort’s iconic EAU Bar on the 9th and 10th August.

The earliest and youngest feminine chef to get both a Michelin Star and ‘Opening of the Year’ award from the Michelin Guide in the same year, Chef Pam will near an eight-course tasting menu showcasing her progressive Thai-Chinese gastronomy. Guests will enjoy a change of POTONG’s ultramodern dishes with a menu forced by the adorned chef’s signature 5-Element attitude and a unique melding of Thai culinary traditions with modern flavours. 

Chef Pam’s palatable amend infused with her signature storytelling will celebrate; ‘Parts of Banana’ – three bites accent the mutton, peel, flower, and follow of the pliable fruit in a inspired and flavorful honor, ‘POTONG’s Pad Thai’ where tradition and gastronomic originality converge in Thailand’s national dish with a difference, and ‘Yin Yang Noodle’ an increase of Chef Pam’s childhood recollections, where morels and a soft chicken broth add a touch of longing to every portion. Courses will contain POTONG’s Evolution of Crab and Five-Spices Squab, with complex sugary feasting of Salak, Pam’s signature Chocolate Sphere, and Tangerine and brown Bon Bon with cantaloupe pâte de fruits and white chocolate. The cooking journey closes with a curate selection of mignardises from equally Summer Pavilion and POTONG.

The comfortable surroundings of the design-masterpiece resort set the stage for an limited sensory experience from start to finish. Visitors will appear during Summer Pavilion’s circular ‘moon-gate’ entrance, twisty the water court and garden by stepping into a shining lantern-lit dining room perched serenely above the gemstone waters of the Indian Ocean. 

Commenting on the cooperation Chef Pam says, “I’m so ecstatic to take POTONG’s flavours to The Ritz-Carlton Maldives, Fari Islands and to its unbelievable culinary scene. To be part of the resort’s enthusiasm to culinary excellence and exploration is a real opportunity, and to present this from Summer Pavilion, a restaurant rich in Cantonese culinary heritage, feels a very natural gathering of sensibilities.” 

Chef Pam continues, “I hope to bring a component of surprise to guests during my menu. When people imagine of Thai food, they think of northern, southern, middle or north-eastern cuisine, but Thai-Chinese cuisine is a sub-cuisine. Chinese citizens have been migrate to Thailand for over 800 years, and they’ve brought a lot of food culture with them. I’m energized to showcase my menu – 5 Senses, 5 Elements, A trip Through Time – in this exclusive setting for a truly supreme and inspiring dining experience.”  

In a delicious pairing for the palate, Matteo Cadeddu of Opium is set to get over The Ritz-Carlton Maldives, Fari Islands’ EAU Bar on the 9th and 10th August. The Bangkok jewel, regularly name on the comprehensive list of Asia’s 50 Best Bars, brings its perfectly execute varied drinks stirred by “liquid surrealism” to the resort’s after the Bar series. As the sun sets on the heaven island, Cadeddu presents a delicate menu of libations poolside.

For the brave and audacious, ‘Han Solo’ will deliver Mezcal, Pineapple Tepache, lime, honey, soda, and a dash of orange bitters. In a botanic hit for the mysterious, ‘Incognito’ sees a puzzling combines of gin and bergamot liqueur. A tale of the surprising – ‘Granadaladahaha’ brings an interesting serving with whiskey pomegranate coconut yoghurt wash in home-based coffee coconut vermouth, and ‘Sun Tan’ bask in the warmth of Hojicha whisky, Cognac VSOP, Cocchi Torino, and homemade chocolate-hojicha liqueur, evocative of sun-kissed afternoons.

Created by ocean forces, wind, and waves, in a stylish setting of exceptional architectural value, EAU Bar marks the most memorable position for enjoying a celebration of the world’s finest sips. With no better background than the resort’s essential Moment, a daily sunset ceremony with a Bodu Beru performance of Maldivian drum and insta-worthy glowing ceremony.

POTONG x The Ritz-Carlton Maldives, Fari Islands from $250 per person, with eight-course tasting menu

Opium x The Ritz-Carlton Maldives, Fari Islands signature cocktails from $25