Supaksorn 'Ice' Jongsiri
What’s the restaurant about? At Sorn, the ingredients and techniques indigenous to Southern Thailand are rediscovered in colourful dishes that honour the bounty of this fertile land and its rich gastronomic history.
Who’s the chef? Supaksorn Jongsiri, known as Khun Ice, and Yodkwan U-Pumpruk are the chef-owners of Sorn. Growing up in Southern Thailand, Jongsiri fell in love with the flavours of the region, inspired by his grandmother, who would cook for the family and the wider community. After retiring from her job as a teacher, Jongsiri's grandmother became the chef of Baan Ice, a family restaurant specialising in southern recipes. Leaving a career in management, Jongsiri eventually took over Baan Ice from his grandmother. The experience he gained gave him the confidence to open Sorn.
What’s the space like? An old house hidden in a nondescript alley in Bangkok near The Four Wings Hotel, Sorn is an elegant and understated space, featuring long tables, a see-through kitchen and plenty of greenery livening up the space.
And the food? It’s the colourful ingredients of Southern Thailand that take centre stage at Sorn, sourced daily from the 14 provinces in the region. Jongsiri uses traditional cooking techniques such as clay pot cooking to prepare everything, including rice – a time-consuming technique that grants the rice a fluffy texture and a charcoal note. Other dishes, such as the two-degree lobster and Gems on crab stick, beautifully showcase southern Thai products presented with the utmost attention to detail.