What’s harder to get than an audience with the pope? In Bangkok, it’s a seat at Sorn – and for good reason.
This two-Michelin-starred restaurant has redefined southern Thai cuisine. Just 40 diners each day get to experience chef Supaksorn “Ice” Jongsiri’s 22-course menus featuring slow-cooked, meticulously prepared, often fiery dishes.
Many are made using overlooked native ingredients and forgotten methods, from blue crab leg with mud crab roe and yellow chilli paste to khao yam, turmeric rice tossed with southern herbs and fermented anchovy paste.
