Sorn

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!

From the moment you step into the intimate heritage house setting, the experience feels personal and intentional. Every detail from the warm service to the storytelling reflects Sorn’s mission to preserve, elevate and honor Southern Thai cuisine using ingredients sourced directly from small producers across the region. Sorn is not just the best three Michelin starred restaurant in Thailand. It is a cultural landmark. A meal here is unforgettable, meaningful and genuinely world class. If you want to understand why Thai cuisine deserves its place at the very top of global gastronomy Sorn is essential.

It's good as it deserves the 3-star Michelin for the creativity, the use of premium ingredient, and the service. Most of the dishes are just probably too authentic, at least for me. Since it has pretty much the influence of southern Thai food, most of the dishes are extremely spicy. Request was made to drop the spicy level to the lowest possible, but still. Good rice though. It stands!