So, I ate at Sorn after unexpectedly finding a reservation. Generally I was blown away and definitely the best Thai I’ve had in my life.
The place is beautiful, service was incredible and friendly. I was surprised to see mostly foreigners, since I thought this place heavily catered to local elites.
Chef showed up to my table (I was eating solo) and told me about the philosophy of it and asked about spicy level. I grew up on aguachile and ceviche, so very-spicy and very-sour is what I am made of so I went for original/standard level. He said I could switch down later if needed, but it wasn’t.
I really, REALLY, loved the ingredients presentations. I wish more restaurants did this, but I understand it’s hard to without looking like you copied it from others. I cant add the photos because reddit allows only 20 photos.
Anyway, here’s my view of it:
* First bite made of river prawn, rice cracker, lots of herbs. Heavy rich flavor from the prawn’s head which was delicious. * Abalone squares in young mangosteen and snake fruit. Sour, the way I like my seafood!! * Fried fish (can’t remember the name) with turmeric and scallop. This felt very Indian, which makes sense since it’s from an area very close to Malaysia. * The ocean trio. The raw crab was marinated and frozen with kumquat on top. I am not a fan of frozen things, but the taste was great. The lobster (middle one) was amazing, with the sauces made of mango & watermelon, impressive bite. The third was a snail (they called it Babylon) with a kimchi-like sauce which is definitely not kimchi but some fermented Thai sauce. Amazing!! * Next was a squid head that was also nice, spicy and rich. * Palace cleaner of santol sorbet. Never tried this fuit before and it was very nice. * The world-famous crab stick. This one packed a big punch! Super rich and delicious large chunk of crab meat with spicy roe on top. I wish I could have a kg of this at different spicy levels. * Next was a soup of coconut with prawn oil and curry taste. It was really nice. * Following was a cockle skewer in sort of satay sauce (sort of?) with dried abalone scratchings on top. This was my favorite until here. * Their famous salad. Mix of different ingredients balanced every day depending on the strength of each of the ingredients received that day. Beautiful!!! Sour, tangy, crunch, everything I like. * Next was the main dish. So, the main in Sorn is the Thai way. It’s rice with a bunch of stuff that you will eat with the rice: * The rice. THE RICE, PEOPLE. Cooked on clay pot and the moment they open it the smell is just AMAZING and invades the area. I never realised Jasmine rice could have such strong smell. It was life changing. * It’s served on your plate with those little sides (unlimited). From the top, vinegar chilies and quail egg yolk pickled on it (similar to the one you get with phad kraphao), yellow curry, dried sweet prawns, pork rinds, minced pork. The leafs on the left were cashew leaves another one (can’t remember the name, but had a strong sweet flavor), guava and green mango. My favorite was the pickled yolk mixed with the rice. * Then the next five dishes come for you to eat with the rice. First was a cat fish curry (super spicy and rich!) with crunchy skin on the side * A tiger prawn omelette. The mother of all omelettes. This was incredibly crunchy outside, soft inside and delicious all around. I could eat this every day. * Morning glory cooked on abalone sauce and dried prawns. * Beef curry with roti. This was soooo Malaysian/Indian that I was quite surprised at it, but of course it makes all the sense. It was amazing. * Last a stingray soup that was very nice and sour as it’s made with pickled plums. * Dessert was coconut ice cream with a cashew cracker and black sticky rice and taro cake. I am not a dessert person, rarely finish them, but this was an exception. I devoured it. * Fruit on a can, more a palate cleanser and part of the chef’s story. (Sorry, exceeded photo limit) * Thai tea, thai caked and petit fours. All where amazing, especially the pandan one. I love everything pandan.
That’s all. It was an INSANE amount of food but all worth it.
For such an extensive menu, it is impressive that every single one was basically perfect; this was probably the most mind blowing part of all, that not a single dish was not-perfect. Maybe the frozen crab wasn’t my favorite thing; I just can’t see how the frozen texture was better than non-frozen but I generally dislike frozen things and I dont think this was a mistake from the kitchen, just me not liking it.
Definitely lives up to its hype and its two stars. If you are ever in Bangkok and can score a reservation, DO IT.
RacerKaiser
Overall I loved sorn. Staff, food, decor was great.
The problem I had was the chef didn’t seem to understand what “not spicy” meant.
Throughout the meal I constantly requested they remove the chili from the next dish, and it felt like almost every other dish they forgot. I was constantly eating their remedy, which was a coconut ice shaving of some sort(that was great too).
Am not sure if they were pre-prepared or something, but I don’t see this as acceptable in a two star restaurant.
That said…. I would go back. The food was delicious and I want to give them a second chance. If you can get a reservation, and you are good with spicy food, I highly recommend it.
vertderp
Southern Thai food wont work if it’s not spicy so I understand the chef’s hesitation… it becomes something else…
AcanthocephalaOwn188
Trying anything else?
Ligiers
Absolutely love Sorn — I’m actually super glad they don’t tone down the spice that much, I feel like the chef really wants to authentically portray Southern Thai cuisine which is heavily based on spice and not many other fine dining restaurants like to punch you in the face with spice so this is a great change
Also that rice is RIDICULOUS!!! Loved it so much
SamanthaSasaki
Thanks for the review! Looks like I have another restaurant to add to my list!
6 Comments
So, I ate at Sorn after unexpectedly finding a reservation. Generally I was blown away and definitely the best Thai I’ve had in my life.
The place is beautiful, service was incredible and friendly. I was surprised to see mostly foreigners, since I thought this place heavily catered to local elites.
Chef showed up to my table (I was eating solo) and told me about the philosophy of it and asked about spicy level. I grew up on aguachile and ceviche, so very-spicy and very-sour is what I am made of so I went for original/standard level. He said I could switch down later if needed, but it wasn’t.
I really, REALLY, loved the ingredients presentations. I wish more restaurants did this, but I understand it’s hard to without looking like you copied it from others. I cant add the photos because reddit allows only 20 photos.
Anyway, here’s my view of it:
* First bite made of river prawn, rice cracker, lots of herbs. Heavy rich flavor from the prawn’s head which was delicious.
* Abalone squares in young mangosteen and snake fruit. Sour, the way I like my seafood!!
* Fried fish (can’t remember the name) with turmeric and scallop. This felt very Indian, which makes sense since it’s from an area very close to Malaysia.
* The ocean trio. The raw crab was marinated and frozen with kumquat on top. I am not a fan of frozen things, but the taste was great. The lobster (middle one) was amazing, with the sauces made of mango & watermelon, impressive bite. The third was a snail (they called it Babylon) with a kimchi-like sauce which is definitely not kimchi but some fermented Thai sauce. Amazing!!
* Next was a squid head that was also nice, spicy and rich.
* Palace cleaner of santol sorbet. Never tried this fuit before and it was very nice.
* The world-famous crab stick. This one packed a big punch! Super rich and delicious large chunk of crab meat with spicy roe on top. I wish I could have a kg of this at different spicy levels.
* Next was a soup of coconut with prawn oil and curry taste. It was really nice.
* Following was a cockle skewer in sort of satay sauce (sort of?) with dried abalone scratchings on top. This was my favorite until here.
* Their famous salad. Mix of different ingredients balanced every day depending on the strength of each of the ingredients received that day. Beautiful!!! Sour, tangy, crunch, everything I like.
* Next was the main dish. So, the main in Sorn is the Thai way. It’s rice with a bunch of stuff that you will eat with the rice:
* The rice. THE RICE, PEOPLE. Cooked on clay pot and the moment they open it the smell is just AMAZING and invades the area. I never realised Jasmine rice could have such strong smell. It was life changing.
* It’s served on your plate with those little sides (unlimited). From the top, vinegar chilies and quail egg yolk pickled on it (similar to the one you get with phad kraphao), yellow curry, dried sweet prawns, pork rinds, minced pork. The leafs on the left were cashew leaves another one (can’t remember the name, but had a strong sweet flavor), guava and green mango. My favorite was the pickled yolk mixed with the rice.
* Then the next five dishes come for you to eat with the rice. First was a cat fish curry (super spicy and rich!) with crunchy skin on the side
* A tiger prawn omelette. The mother of all omelettes. This was incredibly crunchy outside, soft inside and delicious all around. I could eat this every day.
* Morning glory cooked on abalone sauce and dried prawns.
* Beef curry with roti. This was soooo Malaysian/Indian that I was quite surprised at it, but of course it makes all the sense. It was amazing.
* Last a stingray soup that was very nice and sour as it’s made with pickled plums.
* Dessert was coconut ice cream with a cashew cracker and black sticky rice and taro cake. I am not a dessert person, rarely finish them, but this was an exception. I devoured it.
* Fruit on a can, more a palate cleanser and part of the chef’s story. (Sorry, exceeded photo limit)
* Thai tea, thai caked and petit fours. All where amazing, especially the pandan one. I love everything pandan.
That’s all. It was an INSANE amount of food but all worth it.
For such an extensive menu, it is impressive that every single one was basically perfect; this was probably the most mind blowing part of all, that not a single dish was not-perfect. Maybe the frozen crab wasn’t my favorite thing; I just can’t see how the frozen texture was better than non-frozen but I generally dislike frozen things and I dont think this was a mistake from the kitchen, just me not liking it.
Definitely lives up to its hype and its two stars. If you are ever in Bangkok and can score a reservation, DO IT.
Overall I loved sorn. Staff, food, decor was great.
The problem I had was the chef didn’t seem to understand what “not spicy” meant.
Throughout the meal I constantly requested they remove the chili from the next dish, and it felt like almost every other dish they forgot. I was constantly eating their remedy, which was a coconut ice shaving of some sort(that was great too).
Am not sure if they were pre-prepared or something, but I don’t see this as acceptable in a two star restaurant.
That said…. I would go back. The food was delicious and I want to give them a second chance. If you can get a reservation, and you are good with spicy food, I highly recommend it.
Southern Thai food wont work if it’s not spicy so I understand the chef’s hesitation… it becomes something else…
Trying anything else?
Absolutely love Sorn — I’m actually super glad they don’t tone down the spice that much, I feel like the chef really wants to authentically portray Southern Thai cuisine which is heavily based on spice and not many other fine dining restaurants like to punch you in the face with spice so this is a great change
Also that rice is RIDICULOUS!!! Loved it so much
Thanks for the review! Looks like I have another restaurant to add to my list!