Sorn's take on the most prized part of the crab combines crab roe and swimmer leg. The plump meat is chilled and coated with crab roe paste, served in a granite mortar with fiery yellow chili sauce. Reviewers consistently call this one of the most memorable dishes in the tasting menu.
Tips from diners
The crab is served cold — mix the roe paste thoroughly with the chili sauce before coating the meat.
This dish appears early in the tasting menu. Pace yourself — there are 20+ courses ahead.
The prawns are sourced from the Tapi River in Southern Thailand and served with sago crackers. Seasoned with coriander root, garlic, black pepper and green mango, the dish balances sweetness from the prawns with aromatic spice. Multiple reviews mention this as a standout alongside the crab.
Tips from diners
Break the crackers into the rice — they add texture and absorb the seasoning.
The signature rice salad combines turmeric rice with jasmine flowers, fresh herbs, pomelo and kaffir lime. Reviews mention the salad as a favorite for its balance of local ingredients and the interplay of aromatic, citrus and herbal notes. The name refers to the coastal Southern Thai tradition of combining ocean and forest ingredients.
Tips from diners
Mix everything thoroughly before eating — the distribution of flavors matters more here than in typical salads.
The yellow curry uses young mangosteen to add sweetness that contrasts with turmeric and chili. The gu fish is fresh and local to Southern Thailand. Reviews describe the curry as fresh and fragrant, with the mangosteen providing a unique element not found in typical yellow curries.
Tips from diners
Request medium spice level if you're sensitive — it translates to half the regular amount here.
The coconut broth that follows this course helps balance the heat. Don't skip it.
The pork belly is prepared with a focus on achieving the perfect ratio of fat to meat to crispness. The skin is golden and crunchy, while the meat remains tender. Reviews highlight the texture as what makes this preparation stand out.
Tips from diners
This course pairs well with the rice — save some of your clay pot rice for it.
The rice is cooked in a traditional clay pot over charcoal sourced from Southern Thailand, requiring constant attention during cooking. The method produces fragrant, fluffy rice with a slight crust at the bottom. Multiple reviewers mention this as memorable despite being a simple preparation.
Tips from diners
The crispy bottom layer is intentional — scrape it up and eat it with the curry courses.
Chef Supaksorn Jongsiri opened this restaurant in a restored two-story mansion in 2017, earning three Michelin stars in 2024 — the first in Thailand. Nearly every ingredient is sourced from Southern Thailand, including the water and charcoal used for cooking. Reservations open on the 15th of each month and sell out within seconds.
Reservations open at noon on the 25th of each month via TableCheck and sell out within seconds. Set an alarm and have your payment ready.
If you're booking from outside Thailand, email reservation@sornfinesouthern.com on the 15th at midnight Bangkok time for the following month.
Tell staff your spice tolerance at the start — Southern Thai food is naturally very spicy and they'll adjust throughout the meal.
The tasting menu is 7,700 THB per person. Wine pairings are extra, and mineral water costs 700-800 THB — bring your own if you prefer.
The meal unfolds over three hours with 22+ dishes across 14 courses. Don't book tight plans afterward.
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