Supaksorn ‘Ice’ Jongsiri
In a nutshell: The brainchild of chef Supaksorn ‘Ice’ Jongsiri, Sorn presents a culinary journey through the ingredients, flavours and stories of Southern Thailand – Jongsiri’s home region. Having dedicated years to researching ancestral recipes and cooking techniques, at Sorn the chef showcases the best the region has to offer in a poetic journey that stimulates the mind as well as the tastebuds.
What’s the experience like? A series of delicious starters, from river prawn with rambutan and salted egg to ‘all things coconut’, ease you into the menu as you begin to get a taste of Southern Thailand and its spice-heavy soul. The meal culminates in a show-stopping main course served family style, with several curries (southern beef, crab, vegetable yellow curry) taking over the table, alongside sides such as stinky beans with abalone, a selection of condiments and a truly delicious jasmine rice, cooked in in a charcoal clay pot with Ranong mineral water. Do not be afraid of the heat in some of the dishes – the expert team can customise the experience to each diner’s preferred spice levels.
And the dining room? Housed in a beautifully restored Thai house, Sorn features several dining rooms, each adorned with an array of traditional and modern art pieces. A map of Southern Thailand and its 14 provinces dominates the entrance hall, which chef Jongsiri often uses to illustrate the provenance of his unique ingredients.
More about the chef: Hailing from Nakhon Si Thammarat in the heart of Southern Thailand, young Jongsiri often spent his summers with his grandmother Sajjaree, whose fame as a cook was legendary. After university, he took over the family’s small restaurant Baan Ice and transformed it into a widely admired Southern Thai cuisine brand with branches across Bangkok. This first effort then led to the creation of Sorn, a more intimate investigation into his heritage and, ultimately, a fitting tribute to his grandmother and her recipes.