Sorn

Sorn is the most important Thai restaurant on the planet right now, and the first ever to hold three Michelin stars. Chef Supaksorn 'Ice' Jongsiri opened it as a love letter to the heat-and-funk traditions of Southern Thailand, and the restaurant has spent every year since refining that vision rather than diluting it.

The long tasting menu is built almost entirely from heritage ingredients: aged budu fish sauce, hand-pounded curry pastes, indigenous chillies, line-caught local crab, dry-aged Sri Trang chicken. Dishes look almost rustic but are calibrated to the gram, and the kitchen sources directly from southern fishing villages and farms.

Diners come for what is genuinely a once-in-a-trip experience: a small dining room, a single seating, and a meal that feels less like fine dining theatre and more like a kitchen showing you exactly how good Thai food can be when no shortcut is taken.