Sorn
Thailand
Sorn explores the cooking of southern Thailand from a restored house on Bangkok’s Sukhumvit 26. Chef Supaksorn ‘Ice’ Jongsiri draws on his upbringing in Nakhon Si Thammarat and on research across the south’s 14 provinces, working with farmers, fishermen and home cooks to trace ingredients and techniques back to their sources. Traditional methods remain central to the kitchen. Charcoal cooking, clay pots and stone grinding give the food its foundations, while chilli pastes are worked in a mortar. Seasonal produce from small southern communities helps determine the progression of the meal. The house extends those references beyond the plate. Natural textures, woven objects and antique utensils sit alongside Thai art and pieces from the chef’s collection. The design takes inspiration from a southern forest, giving the restaurant a setting tied to the region it studies. A substantial wine cellar provides another dimension. Selections are considered against spice, acidity and smoke, helping diners follow the menu’s changing intensity from one course to the next.