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The country’s first three-Michelin-starred restaurant, Sorn is an ode to the food of southern Thailand, with every ingredient from the sand mole crabs to the artisanal shrimp paste painstakingly sourced from individual suppliers and producers in the region. No detail is overlooked. Just the rice from Pattalung and the condiment plate, which includes chili fish sauce and dried fried stingray, would make a satisfying meal on their own. Every recipe reflects the passion of Chef Supaksorn “Ice” Jongsiri for Southern food that he inherited from his grandmother. After retiring as a schoolteacher, she opened a casual restaurant and named it Baan Ice, or Ice’s House, after him. That venture became a small chain where many Bangkok residents have their first experience of Southern food. At Sorn, grown-up Ice serves up signature dishes like the crab in a fiery chili relish or the most artistically arranged khao yam (rice salad) you’ll find anywhere. Among the newer additions to the tasting menu, the green beans garnished with crispy catfish and lard is truly extraordinary. —Vincent Vichit-Vadakan
<a href="https://www.instagram.com/sornfinesouthern/?hl=en" target="_blank" rel="noopener">instagram.com/sornfinesouthern/</a> 
+66 99 081 1119 
<a href="https://goo.gl/maps/emA12ys1r8hosG9x7" target="_blank" rel="noopener">56, Sukhumvit 26 Soi Ari, Bangkok, Thailand</a>

Sorn: Thai Passion