Twenty-odd courses, fourteen provinces, one self-taught chef from Hat Yai. Sorn became the world’s first Thai restaurant to hold three Michelin stars when the Michelin Guide Thailand 2025 promoted it, and it sits at No. 12 on Asia’s 50 Best 2026. Supaksorn “Ice” Jongsiri cooks the food of Thailand’s deep south inside a restored villa off Sukhumvit 26, and there is one path through the room: the set southern tasting. What follows is what to anticipate across it.
The Set Southern Tasting
Sorn serves one revamped twenty-course menu, no à la carte, sourcing rare ingredients from fourteen provinces and reviving recipes that had nearly disappeared. The kitchen mills its own curry pastes by hand and ages its fish sauce in-house, so the heat arrives layered rather than flat, and the progression climbs from delicate to fierce the way a southern meal does at home. Fix a date and surrender to the arc; this is the tasting our Sorn review scores a 10 for food.
The Courses to Look For
The signature is khao yam, the herb-and-rice salad from Pattani, served as a precise composed course and the plate to judge the kitchen by. The crab courses are the other reason the room is built the way it is: “The Ocean Jarnt” brings Phuket lobster, spotted Babylon and blue crab together, while the “Crab Stick” layers blue and mud crab roe with chilli paste and soy. Around them run slow southern curries whose depth comes from the hand-milled pastes. These are the courses our Bangkok dining guide flags first.
What to Drink
Sorn offers wine and tea pairings built for southern heat, and the tea flight is the quietly clever order for a menu this spiced. The pairings start from about 4,900 THB and are matched to carry the chilli rather than douse it. If you are hosting a table that needs to stay sharp, the non-alcoholic tea pairing keeps the palate clear through twenty courses. For the wider field of Thai cooking at this level, see our Thai restaurants worldwide hub.
What It Costs and How to Sit
The tasting runs about 6,500 THB per person before service, with pairings from roughly 4,900 THB on top, so a full evening lands near 11,000 to 12,000 THB a head. The restored villa seats a small, warm room with southern craft and a counter view into the pass, tables generously spaced and lighting low. It is a benchmark occasion table, which is why it anchors our tables to impress clients and features among the best restaurants for an anniversary.
Not For
Not for a spontaneous dinner or a spice-averse guest. Sorn runs one twenty-course southern tasting at about 6,500 THB, the heat is deliberate, and the room books weeks to months ahead.
Before You Go
Sorn is regularly called the hardest table to book in Thailand, so read our how to book Sorn guide and start weeks out. The Sorn scores and verdict cover the room in depth, and it sits at the top of our best restaurants in Bangkok list. If you cannot get in, R-Haan’s two-star royal samrub and Aksorn’s revived Thai recipes are the closest rooms in spirit.
Frequently Asked Questions
What should you order at Sorn in Bangkok?
Sorn serves one set twenty-course southern tasting, so there is no à la carte to navigate, but the courses to anticipate are the khao yam herb-and-rice salad from Pattani and the crab plates, “The Ocean Jarnt” with Phuket lobster and blue crab, and the “Crab Stick” of blue and mud crab roe. The progression climbs from delicate to fierce, and the tea pairing is the clever order for a menu this spiced. Our review scores the food a 10.
How much does the tasting menu at Sorn cost?
The tasting runs about 6,500 THB per person before service, with wine or tea pairings from roughly 4,900 THB on top, so a full evening lands near 11,000 to 12,000 THB a head. That buys twenty-odd courses drawing rare ingredients from fourteen provinces inside a restored villa off Sukhumvit 26. Sorn holds three Michelin stars and sits at No. 12 on Asia’s 50 Best 2026, so the price reflects a benchmark occasion meal.
What is Sorn known for?
Sorn is known as the world’s first Thai restaurant to hold three Michelin stars, awarded by the Michelin Guide Thailand 2025, cooking the food of Thailand’s deep south. Self-taught chef Supaksorn Jongsiri sources from fourteen provinces, mills curry pastes by hand and ages fish sauce in-house. The signature khao yam from Pattani and the layered crab courses are the plates the room is built around, which our Bangkok dining guide flags first.
Is the food at Sorn very spicy?
Yes, Sorn cooks southern Thai food with deliberate heat, and the menu climbs from delicate opening courses to fierce curries the way a southern meal does at home. The chilli is layered rather than flat because the kitchen mills its own curry pastes and ages fish sauce in-house. Spice-averse diners should think carefully, though the kitchen builds balance into the arc and the tea pairing helps keep the palate clear across twenty courses.
How hard is it to book Sorn?
Sorn is regularly described as the hardest table to book in Thailand, with one set tasting and a small villa dining room, so start weeks to months ahead. Reservations open on a rolling window and the three-star reputation keeps demand high year-round. Read our how to book Sorn guide for the timing and cancellation tactics, then plan the evening around the set southern tasting rather than any single dish.