Sorn — Restaurant in Khlong Tan Subdistrict

Getting a reservation at Sorn is akin to striking the lottery grand prize - yes, it is a tough process, requires planning & a bit of luck but well worth the effort. We arrived 30 min late for our reservation but called to advise them we were lost getting there. But the moment we arrived at the front steps of this beautiful modest villa, the warm smiles & greetings took all the angst away & we were ready for this amazing culinary journey. Alot has been written about Sorn, Chef Ice Suparksorn, his culinary team & philosophy so I’ll just focus on our experience. We were seated upstairs in a nice alcove spaciously set out(privacy is provided by very discreet scallop like screens). Amy was our hostess & together with her team of 3 - provided flawless service to our grouping of 3 tables. Cold towels to refresh, drink orders taken & menu explained in a most professional manner - timing & pacing was well done. At no point did it feel rushed nor were we left waiting. The flow was so smooth & dishes were explained beforehand by a presentation of the ingredients & cooking style. The dish followed soon after & you are given sufficient time to snap a picture of the dish with the ingredients (often live seafood) in the background. Course after course arrived & covered a whole range of different foods, most unique to the region. The influences of Southern Thai cuisine were apparent & one noticed the subtle differences. Amy was excellent in highlighting these different aspects making the meal so much more enjoyable. It is difficult to pick a favourite dish (out of the seemingly endless flow) as each was unique & delicious. 2 desserts were served followed by petit fours, delicious sweetened Thai tea/coffee. The after sweets were accompanied again by your choice of normal tea/coffee to end the meal. Amy then asked if we required transport home & discreetly advised that they would book us a complimentary premium car service to take us to our hotel. We continued our so far perfect evening till the car arrived & we were escorted by Amy all the way to the car & whisked home to our hotel. How good is that? Dining at Sorn is not cheap but it is an experience completely worth it. The final send off in a complimentary car service back to our hotel was the perfect ending to an amazing experience. Do go & enjoy this stellar experience & if you manage to snag a reservation, you are in for a culinary treat...

Being a Michelin 3-star restaurant, and the only one in Thailand, is an amazing accomplishment. With that, the compliments and critiques should also commensurate. I'm giving my overall experience a 4/5 cognizant that my expectation was quite high.

I was super fortunate to secure a Friday night reservation via the reservation page - the night before! Probably due to last minute cancelation(?), but whatever the reason, I was ecstatic to secure 2 seats very last minute.

It was raining when our taxi pulled up outside the restaurant. The staff were already waiting outside the restaurants with umbrellas ready to ensure their guests don't get wet. That was amazing service and quite touching really.

We were then ushered upstairs in our own quite corner, where we ordered our set menu along with the 6-glass wine pairing to be shared between us.

We started with the amuse-bouche, and it was to die for! It was so amazing, with the explosive flavors. However, I feel this was the apex of the night.

I think Sorn has mastered seafood, Phuket lobster was also amazing, however, I think the meat dish was, relatively speaking, not as mind shattering.

I was also a bit disappointed by the wine pairing. I guess at 4,900 THB for the 6-glass, I shouldn't have mind blowing wine selection. Having said that, I didn't think some of the wine paired well with the food we had. One of the 6-glass was a rice lager, which I actually quite enjoyed. As we're sharing 1 pairing, the sommelier actually poured 2 full Champagne glass for us. This was a nice touch and appreciated. However, when I asked to see the beer label so I can purchase them in the future, there was clearly some lager remaining. The waitress then took the beer away, without offering the rest to us. I was not expecting it anyway so this is not a distractor to the experience, but I think it would've been a positive gesture to offer us the remaining beer. It doesn't cost much and would've added to the client experience.

Lastly, desserts. I must say they were a bit underwhelming. They weren't bad but were just ok. I'd expect a bit more from a Michelin 3-star restaurant.

Overall, I think the seafood was amazing, meat dishes were good, desserts and wine pairing were underwhelming.

The service and the ambience was absolutely top notch!

Thank you for...

Securing a table at Sorn isn’t easy—it feels more like winning a culinary lottery than making a reservation. After some persistence, I managed to get in, and the experience was nothing short of unforgettable.

The evening was a deep dive into Southern Thai cuisine—spicy, vibrant, and unapologetically rooted in tradition. From the very first bite (a fiery one-bite amuse bouche packed with prawn, vinegar, cilantro, and prawn fat), it was clear this wouldn’t be a typical fine dining experience.

Some dishes were true standouts. The Crab Stick, Sorn’s signature, was unforgettable—sweet blue crab, intense yellow chilli paste, and mud crab roe in perfect balance. The crispy rice salad with Southern herbs was a revelation. As someone who usually favours protein over vegetables, this dish completely changed my perspective. Explosive, evolving flavours and incredible texture made it one of the most memorable bites of my life.

The sharing-style main course was an event in itself: perfectly steamed jasmine rice, punchy curries, fatty beef with roti, crispy catfish, a fluffy omelette, and a vibrant morning glory salad topped with abalone liver sauce. The diversity of flavours and textures was staggering—and none of it felt overthought or pretentious.

Desserts were smartly restrained. The sago with longan sorbet was cool, fruity, and full of texture, while the black sticky rice with coconut ice cream leaned savoury and nutty in a way that was both surprising and comforting. A final palate cleanser featuring mangosteen closed the meal with a tropical lift.

The petit fours offered a whimsical finish—traditional Thai sweets in miniature form. Some, like the coconut pancake and mango jelly, stood out for their boldness and charm.

The ambiance, plating, and storytelling were as strong as the food. While the service leaned formal and a bit impersonal, the meal itself more than made up for it. Sorn isn’t just a dinner—it’s a cultural showcase, packed with heat, heritage, and a lot of heart.

An essential stop for anyone serious about food. I left full, fascinated,...