Sorn Bangkok

My second time to Sorn after several years and Chef Supaksorn impressed me even more than my first time. There is no doubt why this place is very popular. Food here focus more on southern Thai food so many dished will include seafood. The beef curry served with roti is excellent. The Khao Yum is always my favorite. I also suggest to do wine pairing as the pairing is interesting. Come here on empty stomach, you will be very full when the meal is over.

Everything was great! The waitress was attentive to our questions. She explains everything in details. Instead of putting food on your table, they also put displays of models and samples showcasing the raw materials and how they turn into delicacy. I am impressed with the rice standing up in the pot - you know what I mean only when you have seen it! The entrees are especially amazing!!! I love the stories on the can as well! Would love to come back next time. And I know booking a table is a challenge!

The experience is truly worth it. While you might find some dishes in the course that are better executed elsewhere, the overall experience is exceptional. It truly deserves its Michelin stars. The entire course serves 24 dishes. After they adjusted the menu, there's a new dish replacing the previously much-hyped kang Som (which everyone, including my companion, regretted) with a crab curry instead. I was very impressed with the prelude segment, especially the 7-colored dragon shrimp and the spiced fish with coconut, eaten with betel leaves. I still can't forget it to this day. What impressed me the most, perhaps the most astonishing of all the dishes served, was the restaurant's coconut milk, which was squeezed with young coconut water and boiled with bai liang leaves, dried squid, and dried shrimp. It was used to neutralize the spiciness of the previous menu. The way it miraculously alleviated the spiciness was very surprising and amusing.