Sorn is the first Thai restaurant to hold three Michelin stars, a distinction awarded in the 2025 guide and retained in 2026. Chef-owner Supaksorn "Ice" Jongsiri, a self-taught cook raised by his grandmother in Nakhon Si Thammarat, opened this southern Thai restaurant in Sukhumvit, Bangkok in 2018 alongside childhood friend and chef Yodkwan U-Pumpruk. The pair turned a restored 90-year-old townhouse off Sukhumvit 26 into a dedicated showcase for the bold, chilli-forward cooking of Thailand's southern provinces.
The restaurant's trajectory has been remarkably steep. Sorn earned its first Michelin star within a year of opening, gained a second in 2020, and held two stars for five consecutive years before the third arrived. It ranked No. 17 on the World's 50 Best Restaurants list in 2025 and climbed to No. 12 on Asia's 50 Best Restaurants in 2026. Nearly all ingredients are sourced directly from southern Thailand, with Jongsiri personally selecting heirloom varieties, rare seafood, and regional produce from his home province and surrounding coastal areas.
You enter through a narrow garden path into a two-storey wooden house with interiors designed to evoke the rainforests of southern Thailand. Seating is limited, and the atmosphere is quiet and focused. The single tasting menu runs roughly 14 courses and more than 22 individual dishes, beginning with lighter individual plates before shifting to family-style sharing courses at the end. Expect serious heat. Sorn does not moderate its spice levels for international palates, and several courses deliver the full intensity of southern Thai chilli and shrimp paste combinations.
Reservations are notoriously difficult to secure. On the 15th of each month, the restaurant accepts booking applications for the following month. The tasting menu is priced at 7,200 THB per person, with optional wine pairings from 4,900 to 8,800 THB. Service runs Monday through Friday and Sunday from 6 to 10 PM; the restaurant is closed on Saturdays.
The Southern Yellow Curry at Sorn uses a paste ground from dried spices and fresh turmeric, served with slow-cooked protein that changes seasonally. Stink Beans with Prawns pairs sator beans (petai) with wild-caught prawns in a pungent, aromatic stir-fry that is unapologetically funky. Khua Kling Dry Curry delivers finely minced meat cooked without coconut milk, producing a concentrated, almost crumbly curry with layered heat from fresh and dried chillies. Beyond these signatures, the menu regularly features dishes built around blue swimmer crab, southern-style rice salads, and fermented fish preparations that rotate with the seasons. Jongsiri treats each course as an expression of a specific southern community or coastal village, and the progression across the meal covers multiple sub-regions of Thailand's south.
Sorn sits on Sukhumvit 26 in the Khlong Tan Nuea area, a short walk from BTS Phrom Phong. The converted wooden mansion is set back from the road behind a small garden, easy to miss if you are not watching for the entrance.
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