The story
In a quiet soi off Sukhumvit 26, Sorn presents an uncompromising vision of southern Thai cuisine. The restaurant, helmed by Chef Supaksorn "Ice" Jongsiri, has earned three Michelin stars for its meticulous, deeply personal cooking. This is not fusion or adaptation; it is a refined expression of a culinary heritage that Chef Ice spent years rediscovering.
Hailing from Nakhon Si Thammarat, Chef Ice’s inspiration comes from his paternal grandmother. Before opening Sorn, he embarked on a two-year journey across all 14 provinces of southern Thailand. He learned directly from farmers, fishermen, foragers, and local eateries, mastering ancient techniques—charcoal stoves, clay pots, traditional rice-steaming methods, and stone mortars for grinding rice and making all chili paste in-house.
Sorn’s philosophy is rooted in conservation. The kitchen relies solely on the best ingredients sourced directly from southern farmers and fishermen. Each component is handled with care, and nothing is wasted. The restaurant revives cooking methods many have abandoned, not for nostalgia, but because they produce a depth of flavor that modern shortcuts cannot match. Tradition here is a catalyst, not a constraint. It encourages a continuous process of refining and redefining what is worth treasuring in Thailand’s culinary heritage.
The result is an authentic, refined southern Thai cuisine that feels both timeless and entirely original. Every dish is a tribute to the land and the people who cultivate it, prepared with a love and passion that is evident in every bite.
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