“BEST NEW RESTAURANT” - TIMEOUT
Already recognized from her stint in the famous cooking reality TV show Top Chef Thailand, Pichaya “Pam” Utharntham builds up her reputation further with a new venture called The Table by Chef Pam.
This new undertaking highlights a 12-course beef omakase, which comes at the rather shocking price of B9,000++. But it’s absolutely worth it, if only to find out how Chef Pam uses both premium ingredients and expert techniques to transform simple cuts of meat into multifaceted dishes. - TIMEOUT BANGKOK
NEW AMERICAN CUISINE IN BANGKOK
In the heart of Sukhumvit
Set in a lush oasis within the Sukhumvit labyrinth—the Table serves New American cuisine fare that incorporates techniques Chef Pam gained while working in some of the most prestigious restaurants in the world, including Jean Georges
in New York.
Hosted all guests with long wooden table right in the middle of The Table’s dinning room, where you
can see the chef and the team cooking in action
BOLD thought.
BOLD courses.
"BEEF OMAKASE"
A one of a kind tasting menu that will enrich your beef taste buds! Favorite course of all time from the COVID-19 post-lockdown come back with an exciting nine-course beef degustation in 2022!
The course will take you to different journey of beef part from around the world, using different techniques and methods, chef pam has brought one-of-a-kind beef journey to The Table.
“FIRE & FLAME”
Chosen to be the best of 2020 restaurant from TimeOut, enjoy Chef Pam's newest creation of the “FIRE & FLAME” course. Chef Pam took this journey to the next level. Mastering the fire and flame through the charcoal grill and wood smoke, every dish is packed with a ready-to-explode flavor you never experience before.
“EAR & EYE OF THE SEA”
Meet Chef Pam’s seasonal menu that encapsulated the soul of local ingredients, cooked and elevated to its highest forms. Chef Pam has travelled down to her favorite spots down southern sea of Thailand. Working closely with many local fishermen groups and harvesting the freshest seafoods before bringing all ingredients from the sea to the shore.
Throughout these courses, you will experience how 8-course menu took reimagine the local seafood of Thailand.
“WHEN YIN MEETS YANG”
Chef Pam loves to play with new ingredients, this time bringing some of her most amazing ingredients that she grew up with, local “Thai-chinese” ingredients to The Table. Being born as Thai-Chinese-Australian, Chef Pam decided to take on this new journey to combine with New American cuisine.
“THE YEAR OF PIG”
Meet another version of Chef Pam’s memories of her mother. Chef Pam decided to take another step to understand how her childhood memories of food has been brought up. Her mother was always with her in the kitchen Pam decided to take these memories and turn them into futuristic cuisine of her own. The Progressive Thai-Chinese cuisine.
“RED LIKE CARABINEROS”
Chef Pam presents seasonal ingredients with the main star ingredient "carabineros". Cooked and grilled to its perfection. Chef Pam always took inspiration from the very source of the ingredient and how it has been derived. Paying respect to the ingredients and at the same time pushing through the boundary of her culinary.
“SQUAB IS THE NEW BEEF”
Squab is the tastiest bird you can legally eat. There's a lack of familiarity with squab in Bangkok, Thailand - while “beef” stands one of the top favorite meat in town. Chef Pam decided to bring the squab back to its best, “squab is the new beef”.
