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November 28, 2024
Sorn, the celebrated Southern Thai restaurant, has made history as the first in Thailand—and the only Thai restaurant globally—to be awarded Three MICHELIN Stars. Known for its meticulous approach to Southern Thai cuisine, Sorn combines tradition and innovation, creating dishes that honour the past while pushing boundaries. This recognition, highlighted in the 2025 edition of the MICHELIN Guide, solidifies its status as a culinary landmark.
Sorn’s journey with MICHELIN began in 2019 with One Star, followed by promotion to Two Stars the next year, a distinction it maintained for five consecutive years. Now with Three Stars, Sorn is no longer just a stop on the way—it is the destination.
On Instagram, the team reflected:
“Today marks a historic moment not just for us, but for Thai cuisine and culture. Being awarded three Michelin stars as the first restaurant in Thailand—and the first and only Thai restaurant in the world—is a dream beyond imagination.
This honor is a tribute to the incredible heritage of Thai flavors, our passionate team, and everyone who has supported us on this journey. From the bottom of our hearts, thank you for believing in us and sharing this milestone with us.”
At the heart of Sorn is a commitment to preserving Southern Thai culinary heritage while embracing refinement and evolution. Under the guidance of Chef Supaksorn “Ice” Jongsiri, the restaurant uses only the finest ingredients sourced from local farmers and fishermen. Ancient techniques, such as steaming rice with charcoal stoves or grinding grains into powder with traditional stone mortars, are integral to its process. Even time-intensive practices like making chilli paste by hand reflect Sorn’s dedication to authenticity.
Sorn’s philosophy is rooted in tradition, not just as a nod to the past but as a foundation for continuous discovery. By revisiting forgotten recipes and methods, the restaurant redefines Southern Thai cuisine, offering a dining experience that is both timeless and innovative.
Supaksorn “Ice” Jongsiri, also known as Chef Ice, developed his appreciation for Southern Thai cuisine during his childhood in Nakhon Si Thammarat. Spending school holidays cooking with his grandmother, he learned the traditional recipes and techniques that would later shape his culinary philosophy and inspire his passion for Southern flavours.
Before founding Sorn, Ice spent two years travelling across all 14 provinces of southern Thailand, learning directly from farmers, fishermen, and long-standing local eateries. These experiences deepened his understanding of Southern culinary traditions and influenced Sorn’s menu, which pays homage to the region’s diverse ingredients and cooking methods.
Fresh blue crab from Surat Thani is steamed, charcoal-grilled, and topped with yellow chilli paste and mud crab roe, delivering a smoky, spicy richness.
A Southern Thai classic, this soup combines young Melinjo leaves with hand-squeezed coconut milk, galangal, sun-dried shrimp, squid, and homemade crab shell oil. It’s a rich and authentic taste of Southern Thai kitchens.
A signature crispy rice salad infused with turmeric and Southern herbs, served with Budu sauce. This dish evolves daily, reflecting seasonal ingredients while staying true to its origins.
Sorn’s ethos is built on the belief that tradition is not static but a catalyst for exploration. By reimagining heritage dishes and techniques, the restaurant has created a culinary experience that is deeply rooted in Southern Thai culture yet ever-evolving.
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