Sorn – A Southern Thai Experience

A 3-Michelin-starred journey through the traditions and terroir of Southern Thailand
Sorn, located in the heart of Bangkok, is a transformative fine-dining destination dedicated entirely to the rich culinary traditions of Southern Thailand. Opened in 2018 by Chef Supaksorn “Ice” Jongsiri and his childhood friend Chef Yodkwan U-Pumpruk, the restaurant has since risen to international acclaim for its bold vision, meticulous technique, and deep respect for regional heritage. In 2024, Sorn became the first restaurant in Thailand to earn three Michelin stars, a landmark achievement that reflects its unwavering commitment to excellence.

What sets Sorn apart is its philosophical approach to storytelling through food. Each tasting menu, often featuring over 20 courses, draws upon ingredients sourced directly from the South’s 14 provinces—many harvested by hand or foraged specifically for the restaurant. Dishes incorporate long-lost recipes, fermentation techniques, and traditional Southern preparations, all reinterpreted with modern finesse. The meal is designed to reflect the rhythm of Thai dining, including shared courses, palate cleansers, and a crescendo of spicy, sour, and herbal flavors.

The dining experience takes place in a restored 90-year-old mansion, where golden hues, Southern antiques, and a glass-paneled kitchen allow guests to feel fully immersed in the craft. Sorn’s service is polished yet personal, often featuring passionate explanations of each dish’s cultural and geographic origins.

Chef Ice’s leadership, rooted in both childhood memory and culinary innovation, has made Sorn not only a top global destination but also a steward of Southern Thai identity. It stands as a benchmark for regional cuisine elevated to the highest international standard.

Amuse Bouche

Let’s Eat Rice
An elegant opening bite with tapi river prawn atop jasmine rice, enriched with a touch of prawn fat and served on a delicate sago cracker. A crisp, savory welcome that hints at the coastal flavors to come.

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Prelude Courses

Hand-Caught Abalone
Thinly sliced abalone paired with young mangosteen, tangy green mango, and coastal seaweed. A bright and briny introduction.

Silver Sillago
Lightly fried with turmeric, served with scallop and a herbal curry paste. A crisp texture plays against the earthiness of Southern greens.

The Ocean
Three treasures from the sea—blue crab claw, Phuket lobster, and spotted Babylon snail—each paired with contrasting fresh and fermented elements. The sweetness of shellfish is balanced with light acidity and spice.

Andaman Squid (Sotong)
Stuffed and grilled squid presented with roasted eggplant purée, pickled chili, and lobster essence. Smoky, bold, and richly umami.

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Palate Cleanser

Citrus Sorbet
A refreshing sorbet made with native orange varieties, providing a tart, clean intermission before the next round of richness.

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Signature Highlights

Crab Stick
Deconstructed blue crab dressed in its own roe and a potent chili paste. Vivid in color and heat, yet restrained to let the natural sweetness of the crab shine.

Melinjo
A warm, slightly sweet coconut soup combining shoots, meat, and Southern-dried seafood. Deeply aromatic and comforting.

Gor Lae
Chargrilled cockles topped with sun-dried abalone. An earthy, savory dish that offers a chewy texture and a smoky finish.

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Vegetable Course

The Sea Holds the Forest
A turmeric rice salad blended tableside with over 30 local herbs, young leaves, and flowers. Dressed in fermented budu sauce, this is a celebration of the region’s plant life and marine influences.

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Main Course – Southern Family Style

Charcoal-Steamed Jasmine Rice
Steamed in a clay pot using mineral-rich water, the rice takes on a supple texture and light smokiness.

Assorted Condiments
A complex set of Southern accompaniments:
• Fermented shrimp and chili paste
• Crispy pork rind
• Sweet shrimp
• Dried yellow curry with galangal and lemongrass
• Seasonal fruits
• A raw quail egg for richness
Each item designed to be mixed with rice for a deeply personal flavor experience.

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Accompanying Dishes (Sides)

Stink Bean with Redtail Catfish
A spicy, boldly aromatic stir-fry highlighting catfish’s richness against the punchy “stink bean” and Southern curry.

Tiger Prawn Omelet
A golden, fluffy omelet layered with sweet basil, shallots, and tiger prawn. Balanced, herbaceous, and rich.

Morning Glory with Abalone Liver Sauce
Tender shoots sautéed in a reduced abalone liver emulsion, garnished with dried scallops and shrimp. Surprisingly delicate and full of depth.

Beef Green Curry with Roti
A fiery green curry of meltingly tender beef, paired with a flaky Southern-style roti. Intensely flavored, with a creamy coconut finish.

Plum Soup with Stingray
A clear, tart soup using fermented plums and tender stingray. A cooling, slightly medicinal contrast to the heavier mains.

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Special Addition

Lobster in Lobster Fat Curry
An off-menu treat: Phuket lobster tail simmered in its own tomalley, seasoned with aromatic curry spices and served over a crispy rice cake. Intensely rich, creamy, and indulgent.

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Sweets

Sago with Coconut Iced Powder
A chilled, delicate dessert featuring longan jelly, sago pearls, and a lightly frozen coconut granita. Texturally playful and refreshing.

Bi Co Moi
Black sticky rice layered with young coconut ice cream and roasted cashew crumbs. Sweet, nutty, and satisfying.

Seasonal Canned Fruit
A nostalgic touch with house-canned Southern fruits, cool and lightly syrupy.

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Petit Fours

An elegant close to the meal with a selection of small sweets served alongside a cup of Southern-style tea or locally roasted coffee.

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This dinner at Sorn wasn’t just a meal—it was a masterclass in precision, heritage, and ingredient storytelling. Every course was deeply rooted in Southern Thai tradition but elevated through technical finesse, local sourcing, and an unwavering commitment to authenticity. Less