With numerous accolades to its name – including two Michelin-star recognition, Sorn restaurant in Bangkok is first and foremost known for its southern Thai cuisine. Helmed by Chef-Owner Supaksorn “Ice” Jongsiri, Sorn is a love letter filled with Ice’s memories and stories that are dear to him. Inspired by his grandmother’s southern cooking from his childhood, Ice interprets age-old local recipes and local culinary traditions into creative delicacies, without forgetting authentic flavours.
More than mere food, the dishes at Sorn are a work of art. Each dish is served temperature-sensitive by Sorn and his team with clockwork precision to evoke gustatory storytelling, elevating the dining experience to something dear to your heart. The restaurant itself is a repurposed, revamped old house, in tune with the southern nostalgia theme.
Ingredients are carefully curated and sourced from sustainable farmers and fishermen, and the cooking techniques are meticulous. Most of the dishes are slow-cooked, even the soup is double-boiled for six hours.
The delectable highlight of Sorn is the Kan Chu Piang or gems on crab stick. The dish combines two highlights of the blue swimmer crab: the roe and the leg. The crab roe paste veils the juicy crab leg meat, resulting in an exquisite and unforgettable flavour explosion. Served chilled, the dish also comes with an orange chilli sauce to amp up the taste.
HIGHLIGHTS
- Kan Chu Piang
- Authentic recipes
- Nostalgic ambience
Sorn
@sornfinesouthern
