Baan Ice traces its roots to a small family restaurant in Nonthaburi, founded in 1990 by the grandmother of Supaksorn "Ice" Jongsiri. Named after her eldest grandson, the original Baan Ice served the southern Thai recipes she carried from Nakhon Si Thammarat, her home province. After studying in the United States and returning to Bangkok, Chef Ice took over the restaurant and eventually expanded it to seven locations across the city, including branches in Thonglor, Siam Paragon, and IconSiam.
The food at Baan Ice stays rooted in central and southern Thai home cooking. Portions are generous, spice levels are unapologetic, and the menu reads like a greatest-hits of regional comfort food. Chef Ice later channeled the techniques he refined here into Sorn, the fine dining restaurant that became the first Thai restaurant to earn three Michelin stars. Baan Ice remains the casual counterpart: same family recipes, same obsession with sourcing, but served without the ceremony.
With a 4.9-star Google rating across more than 2,000 reviews, Baan Ice has built a loyal local following that treats it as a reliable weeknight spot. It is a Thai restaurant in Sathorn, Bangkok that operates on a simple principle: cook grandmother's recipes with good ingredients and let the flavours speak.
You walk into a converted residential house and sit down at wooden tables arranged across a warm, low-key dining room. The atmosphere feels domestic rather than commercial. Expect shared plates arriving quickly, a laminated menu with photos, and attentive service from staff who know the regulars by name. Peak hours fill up fast, so reservations are a good idea, especially on weekends.
Prices land around 400 to 500 baht per person for a filling meal with several shared dishes. The crowd skews local, with families and office groups making up most of the tables. Come hungry. The portions are sized for sharing, and the kitchen does not hold back on chili or shrimp paste.
The Stir-Fried Crab with Curry Powder is the dish that put Baan Ice on the map. Sweet crab meat is tossed in a fragrant yellow curry sauce with egg, creating a rich, slightly sweet coating that clings to each piece of shell-on crab. The Tom Yum with Pork Ribs takes the classic soup in a heartier direction, with fall-off-the-bone ribs swimming in a broth that balances sour tamarind and fiery chili. Pad Kra Pao here uses holy basil with a heavy hand, delivering the sharp, peppery punch that defines a proper street-style version. Beyond these staples, the Stir-Fried Sataw Beans with Shrimp Paste and Crispy Pork showcases a signature southern Thai ingredient (the pungent stink bean) in a preparation that converts skeptics. For dessert, Thai tea shaved ice rounds out the meal with a cold, sweet finish.
The Sathorn-area Baan Ice sits in Khlong Ton Sai, Khlong San, on the west bank of the Chao Phraya River. The nearest transit option is the BTS Gold Line or a short taxi ride from Krung Thonburi BTS station.
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