The decorated chef has teamed up with American burger chain Shake Shack to put a distinctively local twist on the American chain's burgers and sauces (Photo: Shake Shack Thailand)
You have got to give it to the Thais for unbridled creativity. Just one visit to Bangkok is enough to convince you the country is a champ at upping the ante on all levels; street to highbrow, and across industries, from fashion to hospitality and food, especially. A key testifier to this train of thought is none other than Pichaya Soontornyanakij.
Better known as chef Pam, the 35-year-old was named The World’s Best Female Chef 2025 by global culinary awards platform The World’s 50 Best — the first Asian and Thai woman recognised as such — just one year after she was crowned Asia’s Best Female Chef 2024. This talent behind Michelin-starred Potong has swiftly earned her well-deserved reputation for serving up uniquely innovative and progressive takes on Thai-Chinese cuisine. Dishes like her signature two-week dry-aged duck breast and steamed egg custard with abalone, caviar and crispy croutons have practically become the stuff of legend, as is dining amid the restaurant’s quirky, historic confines, all set within her family’s century-old pharmacy shop along a narrow alleyway in Bangkok’s bustling Chinatown.
After studying at the Culinary Institute of America and chalking up stints at hallowed dining rooms such as Jean-Georges in New York, Khun Pam opened Potong in 2021 and has been on a winning streak since: She immediately debuted on Asia’s 50 Best Restaurants list at No 13, and the restaurant received its first star in 2022. Now the undisputed darling of the dining world and well aware that bagging a table at Potong might not be easy on any given night, Pam has decided to democratise her cuisine by teaming up on a short collaboration with American burger chain Shake Shack — the first Thai chef to do so.
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Available only in Bangkok until July 6 and via Thailand’s Grab app, the Shake Shack X Chef Pam Collaboration Menu comprises just four items, each with a distinctively local twist. Working with a burger chain, naturally the emphasis is on bread and meat. Guests can choose from the Jaew BBQ pork burger (THB235 or RM30), which features Pam’s jaew barbecue sauce; or the black pepper burger (THB265 for a single, and THB375, a double).
Nam jim jaew, for those unfamiliar with Thai cuisine, is the country’s de facto sauce, a must-have for almost all grilled or fried meats or seafood. Essentially a dipping sauce, it is made using toasted rice powder, fiery chilli flakes, palm sugar, fish sauce, tamarind paste, shallots, lime, culantro (not to be confused with cilantro) and dill. Here, the patty is applewood-smoked and effectively unites diverse ingredients, such as cheese and moo kra jok (crackling), to great effect. Meanwhile, the black pepper burger pays tribute to the classic Southeast Asian stir-fry staple with a luxed-up flair by way of Angus beef patties.
No fast food meal is quite complete without fries, and the Potong touch sees crinkle cut chips topped with a zingy seafood mayonnaise (THB130) that, unfortunately, veers to the overly seasoned side of things. For those who do not eat meat, the shakes — a Shake Shack signature — will not disappoint. The collaborative version here is a fluid salute to Thailand’s famous Nam Dok Mai mangoes and a liquid mash-up between the national fruit and national dessert, resulting in Mango Sticky Rice Shack, which conveniently also doubles as a two-in-one drink and dessert. Naturally, it is topped, as all good Shake Shack shakes are, with a generous swirl of whipped cream as well as — for that quintessentially Thai touch — crispy mung bean sprinkles and mango powder.
Part of the earnings from this special menu will go towards Potong’s Women for Women scholarship programme, which supports young Thais developing a career in the culinary industry.
This article first appeared on June 2, 2025 in The Edge Malaysia.
