Brilliant Southern Thai food in the heart of Bangkok
The study and exploration of Thai food have been gaining purchase for some time. I don’t mean the clichéd staples of pad Thai and som tam, packaged and presented in a swanky setting, but a widening appreciation of its versatility and regional brilliance. Honing in on a particular region, however, one can dive deeper, uncovering the many stories, ingredients, products, suppliers, producers, recipes and regional nuisances. This is chef Supaksorn Jongsiri’s direction and culinary inspiration, drawing on his grandmother’s southern cooking and transforming the memories and flavours of his encounters with southern Thai people, and the products and recipes of the region. The stories at Sorn are, therefore, ones of personal pride for Chef Ice. They are vivid, the presentations beautiful and the flavours explosive; this is no comprimise cooking, plates that smash you in the face with their rising and falling temperatures and liberal slathering of provincial chillies, threatening the tongue and the arsehole. A meal here is a brave step into the unknown, into the depths of southern hospitality and cooking, and into the mind and family sentimentality of Chef Ice.