Top & Michelle Pop-up Dinner Series
Chef Top & Michelle
Date : February 23rd, 24th & 25th
Time: 7pm & 8:15pm Seating
Ticket: $1,080 with wine pairing
Once ticket is purchased, we’ll email you your confirmation.
A culinary and life partnership forged under Jason Atherton is the backdrop for the next Test Kitchen pop-up taking place this month. Chefs Michelle Goh and Pongcharn Russell (Top) met at Atherton´s Pollen in Singapore, following stints at some of the hottest restaurants of recent years.
Between them they have worked in kitchens including Pierre Gagnaire´s Sketch in London and Neil Perry´s Rockpool in Sydney. They are currently working in two of Bangkok´s most critically-acclaimed restaurants, Freebird and Suhring.
Their cuisine draws on their different background and experiences, now forged together for this pop-up: “We are ‘Narrative Cuisine’ in the sense that every dish we make has a story and there´s more to fine dining than the best ingredients and the newest techniques. We´re very hands-on and will be showcasing our homemade bread, butter, ice cream, fermentation and more. We believe it´s a great way to show the complexity of nature, while remaining wholly sustainable in approach.”
Black | White
72 hour HK
Seeds | Honey | Marmite
Eggless Pasta | Shellfish | Miso
Mushrooms | Quail Eggs | Local Greens\
Fish | Fish Fragrance| Celery
Chicken | Grains | Jasmine
Cheese | Apple
Coconut | Strawberries
Almonds | Pear | Chocolate
Vincent Mui, Founder Test Kitchen said: “Top and Michelle give each other ideas from very different perspectives which makes for really interesting food – for example using pastry techniques not commonly seen in hot cooking. Diners will love their inventive, unique and delicious cuisine which demonstrates everything they have learnt to date. One look at their backgrounds shows their remarkable talent, so I couldn´t be prouder to have their passion at work at Test Kitchen.”
About the chefs :
Pongcharn, also known as Top, spent his childhood living in Phuket before moving to the UK at the age of fifteen. Having being surrounded by different cultures he was exposed to multiple cuisines from an early age and a two-week kitchen internship at the age of eighteen became the deciding factor for what he wanted to do in life.
He was invited to be a part of the opening team at Gauthier Soho in London, which received its first Michelin star just eight months after opening. He then went on to train under London-based chef, Jun Tanaka at The Pearl before honing his skills with the legendary French chef Pierre Gagnaire at the two Michelin star Sketch.
He knew that he would eventually return to the country of his birth but felt that Singapore would be a good opportunity as a transition before he did so, so he worked as Chef de Partie at Pollen under Jason Atherton, before being promoted four times in two years to Senior Sous Chef. Top is currently the head chef at Freebird Bangkok.
Michelle was born and raised in the small town of Kuching (part of Malaysia) on the Borneo Islands. Always passionate about cooking, when she turned 18 she went off to study at Le Cordon Bleu Sydney, where she did both her patisserie and cuisine training.
Her career began doing both cuisine and patisserie in Sydney and Melbourne, exposing her first hand to modern Australian Cuisine at a time when it was up and coming.
She trained under Anna Polyviou, the pastry superstar at the Shangri-La Sydney before then moving to work at the ledgendary 3-hatted Rockpool, now known as Eleven Bridge by Neil Perry, one of Australia’s leading and most influential chefs.
In 2015, she moved to Singapore and started working in Pollen, under Jason Atherton. There she started off as a Demi but ended up running the pastry section and a team before finally moving to Bangkok, where she is currently working at the critically-acclaimed Sühring.
Michelle & Top