The story
Sorn, at 56 Soi Sukhumvit 26 in Bangkok, serves southern Thai cooking that placed No. 17 on The World's 50 Best Restaurants list in 2025. It is often described as the hardest table to book in Thailand.
Chef-patron Supaksorn "Ice" Jongsiri grew up close to his grandmother's southern cooking. He turns the flavours and memories of his encounters with different southern Thai cultures into a cuisine that is entirely his own. Chilli heat and spice are never softened. The restaurant stood at No. 38 on the same list in 2024, so the climb has been steady.
The dish to know is Kan Chu Piang, Sorn's take on Kan Chiang Pu, the blue swimmer crab leg that Thai families traditionally save for the eldest or most loved at the table. Chilled crab meat is coated in crab roe paste and served in a small granite mortar. A fiery yellow chilli sauce waits inside for dipping.
Every plate is highly temperature sensitive, and the kitchen sends dishes out at a quick pace, so photographs should be fast. The front-of-house team is trained to pass on the stories behind each dish. This Thai kitchen treats temperature as part of the flavour.
Recognition
Ambience
Details
History
A potted history:Supaksorn 'Ice' Jongsiri, Sorn's chef-patron, grew up in close contact with his grandmother’s southern cooking. Together with his own personal vision, Chef Ice transforms the flavours and memories of his encounters with diverse southern Thai cultures into a one-of-a-kind innovative cuisine. His thought process is mind-bending and his flavouring explosive, with no compromise on chilli heat and spice. What should I expect?Sorn is allegedly the most difficult restaurant to book in Thailand and one of the reasons it’s so sought after is its impeccable service. The front-of-house team is trained specifically to communicate the stories and memories that the chef puts into every dish. With each bite, you will be inspired by Ice’s love and passion for the south. Don’t wait to tuck in:Every dish served at Sorn is highly temperature sensitive. It’s something the chef pays special attention to and his kitchen brigade delivers every dish at an incredible tempo – so, don’t take too long photographing them. By controlling the temperature of the dishes, Sorn delivers a sensory-driven sequence that adds a new dimension to Thai cuisine. Standout dish:Kan Chu Piang (gems on crab stick) is Sorn’s version of Kan Chiang Pu (blue swimmer crab leg), arguably the most fought over part of the crab at any Thai dinner table. In the nation’s households, this part is reserved for the most senior or the most beloved of the family. At Sorn, you become that favourite child for a day. The dish is a marriage of the two most valued parts of the crab: crab roe and swimmer leg. The plump and juicy meat is served chilled and coated with crab roe paste inside a little granite mortar, which has a fiery yellow chilli sauce dip inside.
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