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Sorn Khlong Toei Tripadvisor Reviews
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14 Reviews
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A culinary thrill ride!
One of the most exquisite dining experiences of my life, if not the most exquisite. Beautiful, peaceful interior space. Jeffrey, who guided us through the meal, was superb in every way. I do not know if it is possible to specifically request him, but try! All other staff were also delightful. The meal was long (about 3 hours), which was expected, but did not drag and was perfectly paced. Onto the food: to say the 28 courses were magnificent would be an understatement. While maintaining a coherence, each dish was unique, inventive, and mouth-watering. The โroller coasterโ of spices was just thatโit kept me on my toes in the best possible sense. Even toward the end, not one dish felt unnecessary or repetitive. A true feast for the senses. It was also fascinating to see the raw ingredients and to learn about the origins of the dishes. Having eaten at most of the finest restaurants in NYC (and throughout the world), Sorn truly sets a new standard. Canโt wait to return! Come hungry!!
Be the first to ReplyThe finest food in BKK
Toqued by Supaksorn Jongsiri Sorn is considered by most to be the best restaurant in Thailand and a reservation to be sought after, the menu spanning 16 proper courses with many containing several parts unfolding across three hours. Housed in a secluded two-story home and currently rated 2* by Michelin it is on arrival that guests are ushered to posh tables, a description of Thailandโs geography provided along with a map displaying where all of the nightโs Ingredients are from. Built on traditional southern recipes and fresh local products, the flavors decidedly Thai but more so an author's cuisine rooted in Chef Jongsiri's memories of his grandmother, it is accompanied by Wine that dinner begins with small bites including an amuse touching each part of the tongue en route to Sand Mole Crab in a crispy nest. Frequently presenting whole Animals prior their edible parts a trio of bites from Phuket soon led to succulent River Prawns on a Cracker before Torch ginger Sorbet cleansed the palate in preparation for Sornโs signature โGems on Crab Stick.โ Mindful of balance and pacing, the fiery Yellow Chili Paste quickly mellowed by โAll good things from coconutโ as Soup, โThe sea holds the forestโ arrives to be mixed tableside featuring bold aromatics and a bit of brine across varying consistencies. Not a tasting for the timid or small appetites, upscale Roti next found alongside spoon-tender Beef, the nightโs first Rice arrives perfectly cooked with condiments including Red Corn, Wild Spider Flower, sticky Pork and dried Stingray. Next upgrading snappy Beans with Catfish and Pig Skin, a refreshing lead-in to smoky Chicken in Green Curry fortified by Blood, Crab Curry arrived as a โspecial additionโ before plump Tiger Prawns decorated in Cashews and fresh Birdโs Eye Chilis. Fast paced and intellectually engaging, a woodsy Broth poured in preparation for Dessert, Palm Sago and Coconut explore diverse textures before a grand finale of Fruit, warm Cakes and Tea or Coffee alongside a formidable Petite Four cart.
Be the first to ReplyThe best in Bangkok
Hard to get a table, only 40 guest per day, amaizing flavors, the food is a little spicy, if you like spicy food this is the heaven, the tasting menu is mainly seafood and fish, I will come back again, two star michelin, worth it.
Be the first to ReplyGood service
Good food and Service. This is our 3 rd time at Sorn. k Jane always performs good service of all time some menu change but still good experience.
Be the first to ReplyPhenominal thai food ..... if you can get a seat.
If you can get a table (the only major challenge) - you will have a phenomenal experience. Came here with a friend after making a booking via the international travelers channel. That being said - the experience was amazing. There was so much thai food presented in unique and various ways. Ingredients that I have never seen paired with flavors i have never experienced were common themes throughout this meal. I would highly recommend a visit here if you are able to get a table.
Be the first to ReplyBad Booking System
Worse booking system for an upper class restaurant like this. Sent several email but did not receive a call or reply. Finally made a call to them from overseas. The reply was. - we will only reply which booking we want to take in and no reply to those who they wonโt. Understand itโs only a limited seating Restaurant but to me So basically it is either a screwed up booking system they canโt manage or they are just being snobbish. - have managed to get a table for 4 but thereโs five of us and we are willing to make instant deposit but they are not flexible in taking odd number guests. So too bad for the odd one out guests. - called in to check availability and assistance on the December booking but it was declined as they have to go through the email and will not confirm if you will get the table or not. And also depending if they want to take you or not. So what you are top restaurant in the world but just Weird booking system, unhelpful receptionist and inflexibility. Would rather spend our money other restaurants like Paste? Suhring or Le Normandie. Bad bad bad ..
Be the first to ReplyElevated Southern Cuisine with slight misses but overall great Job
i thought the food was presented in an elegant way during the apps. However when we went to the mains I understand thais need to do a meal sharing however it should have came together at once and people should just help themselves because each of the mains are rich tasting and it needs to offset with each other. The beef massamun came too late and everyone was too full to enjoy the food properly. I think the course progression was lovely, balance of cold and hot, spicy and sour and sweet. I liked how the klua kling because a dip for the Roasted Pork trang style however their Gaeng Som didn't live up at all the flavors weren't there. One of the apps had a nice crab leg with the crab roe that isn't too cooked which is rare to find. All the apps had good quality seafood fresh ,firm and juicy however i wasn't too impressed with just a jumbo prawn and seafood sauce but the crab with yellow curry was great. However sadly their clear soup had no taste but their shrimp with stinky beans was fantastic. I believe they did a good job worthy of the price which is 3800 baht per head. You will feel overfed especially when dessert came and you are in shock. First the beautiful presentation and then the amount of everything which you can't eat. IF you bring containers you can pack the leftover food home and seriously YOU NEED TOO at least bring the beautiful desserts home you canNOT eat anymore seriously. Oh yes - water is expensive
Be the first to ReplyDelicious
Some dishes were a bit spicy but overall all the dishes were good. Waiters were kind and not looking to upsell
Be the first to ReplyGood but...
We wanted to try Sorn for a while and everybody who has tried to get a table here knows the trouble. We finally manage to book a table for dinner, so it is super exited that we are heading to the restaurant.
The restaurant is in a nice house, it looks charming. We are taken to our table on the second floor. A big table for two people in a small corner. We changed the seating arrangement to be closer to each other and we will call it the time-out table. The table is between three walls on the corridor. For the ambiance and atmosphere it's not a success, there is almost no decoration in this corner, right in front of us there is a dark room where I think there is the dumbwaiter lift and on the wall at the end of the corridor, there is the door to access the restrooms. During the full diner we had the opportunity to enjoy the ballet of waiters going back and forth to this room and the one of customers going to the restrooms.
We are in a two Michelin stars restaurant it is not normal. Please do something about this table, put a nice partition/screen to separate it a minimum from the corridor.
Anyway, we came for the food after all. We got warned from the beginning, it is a southern Thailand cuisine and it can be spicy, the chef invites us to say it right away if the food is too spicy for us so they can adapt it. Spiciness was good, but it is probably too spicy for people not used to it, don't be afraid to say it if you can't eat spicy.
First dish served, a mangosteen perfectly seasoned in a way we have never tried before, we love it. The hype keeps going during all the starter with well-presented and tasty food (8 different bites).
Time for a nice thai salad before the main courses.
Unfortunately, end of the hype with the mains. The food seems more common with less research in the taste and presentation. Don't get me wrong the food is good but not at the expected level (2 Stars Michelin).
Then we finish this nice journey to southern Thailand with thai style tea/coffee and desserts.
I still recommend the place, I think it is good value but not sure about the trouble to book a table. Just ask not to be at the time-out table and enjoy the journey.
Amazing Southern Thai food
Sorn is known around Bangkok, especially as it now has 2 Michelin stars. I had been wanting to eat here for a while and it certainly lived up to its billing.
The car park is very small, only enough for about 3-4 cars so be aware of that. If you are not one of the first to arrive you will have to turn around in the road and drive back to park at a nearby hotel. They'll then pick you up and take you to the restaurant in a golf cart. A bit of a strange start to the meal, but luckily it was all fantastic from then on.
Sorn serves a set menu of around 15 courses. The first half of the meal are several very small plates of bite-size food. A good variety of different dishes from around the South of Thailand including crab curry with roti, roasted pork with ginger and raw Phuket lobster. All of them were absolutely delicious, this was my favourite part of the meal as there was so much variety and every dish had a completely different texture and flavour.
After that came mixed vegetables and the first main course: Mullet yellow curry and Mantis Shrimp served with rice that had been cooked in a traditional clay plot (very rare these days) and various sides. The second main course was beef served with a southern curry sauce and turmeric rice. This was the best dish of the night, I had no idea Thai beef could be this amazing, it was on par with what I have had in Japan and the UK.
The sweet course was also exceptionally good. I am not a fan of Thai desserts at all, but the tapioca, coconut ice cream and deep-fried banana were just incredible and so tasty. The "canned fruit" and Southern coffee was a nice touch to end the meal.
Every dish is explained to you as it comes out, its history, where it comes from and how it is made etc, either by the knowledgeable head chef or the excellent front of house manager who made sure we were looked after for the whole evening. They can all speak good English as well as Thai. We were lucky to get a table near the outdoor kitchen, so we could see everything being prepared too.
The food isn't actually as hot as everyone says. Yes it is spicy, but no more so than your typical restaurant in Bangkok that serves Thai food. The difference is that here all the dishes are cooked together so you can't just ask for a mild version.
This was probably the best meal I have had in Bangkok, I would highly recommend this restaurant. The food, ambience and service were all amazing, especially Chef Yod, but all of the staff were exceptional.
The only disappointing thing was being charged 375 Baht for a bottle of water. I've no problem paying good money for food and wine, but this was just ridiculous. I know it's a favourite trick of mid-range places here to try and squeeze every last Baht from their customers, but is there really any need for a 2* Michelin restaurant to do this?
It's worth mentioning that it is not easy to get a table at this restaurant as they only accept reservations by phone one day a month, which of course means it's virtually impossible to actually get through to anyone. However what a lot of people don't realise is that they reserve a single table (up to 4 pax) each night for foreigners who cannot call/speak Thai. Their email is info@sornfinesouthern.com and they will send you a link for booking. Why they don't simply extend this system to all customers I do not know?
Non-Star treatment
Albeit I eat at top tables all over the world, in fact I have rarely anything negative to say as I guess I am not too demanding and generally my approach is glass if half full rather than half empty however I got pretty shocked about the customer service at Sorn.
I Kindly enquired 4th January via email with Sorn for a table for my partners birthday on the 16th February. I received no respons and not even an acknowledgement from the restaurant. So I followed up 5 days later just to enquire given the New Year etc they might have not been up to speed yet after the holidays. Still silence. 3 weeks later (today) I get an email with effectively stating: We are currently fully booked until 29th February 2020.
I acknowledge that getting a table at a starred Michelin establishment is not always easy. They are in demand and one has to acknowledge this fact. However a restaurant which got its star(s) partly for its service and have a 3 weeks response time to a customer?!?! ....a new experience among Michelin starred restaurants
Awesome
Michelin one starred. Indulged with the most delicious and spicy Southern Thai cuisine. Really thankful to Chef Ice who took us through the dining journey and made our day. It was such an amazing and unforgettable dining experience! Well worth a visit !
Be the first to ReplyWorth for waiting, Great
1st time visited with all my friends, honestly it is not easy to get a table here but it is WORTH.
Fine dining but fine like home, really nice. I like to see there open kitchen, every dish real fresh on earth.
No disappoint , you will forget about money you spent here coz it is great and delicious and the best
2nd visit, price increased, food still v good!
Revisit. Came here in Feb where it costs THB2.9k pp. Now it's THB3.2k pp. Booked 2 weeks in advance and managed to get a weekend slot - probably the hype has died down compared to when it first opened.
20 over dishes, some slight changes from the old menu but about 70% remained the same. Asked for less spicy this time and it was a lot better.
However, I noticed some items cannot be adjusted - like the curries they make in batch (crab curry, mangosteen curry). Those are extremely spicy...
Second visit and still love the food. Very very tasty and very full too after dinner. Same as before, chef came out to greet us and served some of the dishes. Ask me if I will come back for the 3rd time - def a yes!