Sorn

I loved the food at Sorn, which was composed of ultra-local ingredients from mainly the south of Thailand, which is the focus of their kitchen. In contrast to other fine dining restaurants of this category, their focus is less on presentation but more on technique and on showcasing their precious ingredients with centuries-old recipes. Every dish we had (and it’s a LOT of food) was amazing. Be prepared to eat really spicy though. The spices they use are a bit unusual sometimes, so even a stomach used to common Thai spice levels could be surprised. Highlights for me were the main dishes, especially the curries made from beef and local fish. It came with Thai Roti bread that was out of this world. Two things that we didn’t like that much were the seating and the lack of an alcohol-free pairing. For the seating, we were given a side table in an almost windowless small alley on the way to the toilet (well, just next to the toilet, to be precise). The restaurant has several beautiful dining rooms - we’ve seen none of that and it really impacted our experience. Also, in a restaurant of this accolade, we expected to be offered an alternative beverage pairing without alcohol - not only Coke and Fanta.

a month ago

What an incredible mean and experience at sorn! We absolutely loved each dish and were blown away. There were a few items that were on the spicy side but I wouldn't say the entire menu was spicy so not sure what some reviewers are referring to. Also maybe avoid going to a southern Thai restaurant if you can't handle a little bit of heat? Overall, the service was great. The food very unique and delicious. The appetizers were all individually served and the "main" sharing style. The desserts were all amazing too, we left very full and satisfied.

2 months ago

Truly amazing dinner at Sorn. Early courses highlight fresh seafood: river prawn with green mango, hand caught abalone with mangosteen, and crispy local fish scented with turmeric and curry paste. Raw and lightly cooked seafood as blue crab, lobster, and Babylon snail, moving fluidly between heat and freshness. One of the most memorable dish is Crab Stick: the blue crab coated in chili paste and Mud Crab roe. Intensely spicy and deeply savory, it exemplifies the kitchen’s fearless approach to flavor. A fragrant coconut based soup follows, soothing the palate while maintaining depth and aroma. The menu then pivots to vegetables and rice. A vibrant Southern Thai vegetable salad, mixed tableside, balances sweetness, crunch, and acidity. The Southern Jasmine rice cooked in a clay pot served with an array of condiments designed to amplify or tame the heat. It’s paired with some dishes: redtail catfish with stinky bean and Southern curry paste, Thai omelet crowned with tiger prawn, and morning glory enriched with abalone liver, dried scallop and shrimp. The sequence peaks with spicy beef, southern green curry and roti , before easing into a softer finish with plum soup. End of the meal with dessert, as longan sorbet and jelly with sticky rice, offering a refreshing counterpoint to the earlier spicy courses. Meanwhile, the wine pairings are thoughtfully chosen to elevate the dining experience. Highly recommended!

3 months ago