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Penang's street food has always been legendary, but now, the island is stepping into the fine dining spotlight
During Penang Cocktail Week 2025, two of Thailand's most celebrated chefs — Chef Pichaya "Pam" Soontornyanakij and Chef Thitid "Ton" Tassanakajohn — are set to join forces for a two-night dinner in George Town on 6 and 7 September.
Within just two hours of the announcement, both nights of the four-hands dinner were completely booked, marking a milestone moment for Penang.
Paired with curated cocktail programmes during Penang Cocktail Week, the event will be a multi-sensory journey where gastronomy, mixology, and culture converge.
The setting itself is symbolic: a 150-year-old heritage mansion housing the Sood by Chef Ton restaurant, perfectly blending history with modern innovation — much like both chefs' culinary philosophies.
Born into a Thai-Chinese family with deep culinary roots, Chef Pam transformed her family's century-old shophouse into one of Asia's most celebrated restaurants: Potong
In 2024, she was named Asia's Best Female Chef, one of the region's most prestigious accolades. That same year, Potong climbed to No. 17 on Asia's 50 Best Restaurants, affirming its place among the continent's most celebrated kitchens.
Impressively, Pam is the creator of the now-iconic 100-day aged Peking duck, a dish that has become a culinary landmark in Bangkok. She is also credited with transforming Bangkok's Chinatown into a fine-dining hotspot.
As for Chef Ton, he trained at the Culinary Institute of America and shaped Michelin-starred kitchens in New York before returning to Thailand with a mission: to showcase Thai terroir to the world
In 2025, Le Du, one of Chef Ton's restaurants, was ranked No. 30 on The World's 50 Best Restaurants, after previously holding the title of Asia's No. 1 restaurant in 2023.
Another of his restaurants, Nusara, entered the The World's 50 Best Restaurants 2025 list at No. 35, earning praise for its intimate approach to heritage-inspired Thai recipes.
These achievements made Ton the first Thai chef in history to have two restaurants simultaneously ranked among the world's best.
With the opening of Sood by Chef Ton in Penang, the Michelin-starred chef has created a platform that connects Thai culinary artistry with Malaysia's multicultural heritage.
This collaboration between the two chefs marks a milestone for Southeast Asia's culinary scene, particularly setting Penang apart
This will be Chef Pam's first major collaboration in Penang, extending her influence beyond Bangkok. While for Chef Ton, it will mark the first time he brings his dual World's 50 Best recognition into Malaysia.
And for Penang, it is proof the city can stand shoulder-to-shoulder with Bangkok, Tokyo, Paris, and New York when it comes to culinary innovation.
