The culinary world turned its gaze to Bangkok last week, as Sorn made history by becoming Thailand’s first-ever three-star MICHELIN restaurant.
Known for its fiery Southern Thai flavors and near-impossible reservations, the restaurant is set to become even more coveted following the MICHELIN Guide Thailand 2025 Star Revelation held at Siam Kempinski Hotel in Bangkok.
“This is for Thailand and my team,” declared a tearful Supaksorn “Ice” Jongsiri, the visionary proprietor and creative force behind Sorn.
Overwhelmed with emotion, Jongsiri reflected on the journey that led to this monumental achievement. “Not everyone believed in my vision when I first had the idea for this restaurant. But with the faith of key people, we dared to dream—and now we’ve reached a place no one in Thailand has been before.”
Jongsiri’s heartfelt speech took a deeply personal turn as he dedicated this milestone to his son, Namkang. “You inspired me to take a leap of faith,” he said. “When I first held you, I wanted to be great for you. One day at school, you’ll learn about the first man on the moon. Today, your daddy is the first man in Thailand to land three MICHELIN stars.”
Since its debut in 2018, Sorn has risen spectacularly within the culinary world. Within months of opening, it earned its first MICHELIN star, becoming the first Southern Thai restaurant to achieve such recognition. By late 2019, it had secured its second star, further solidifying its status as a global gastronomic hotspot.
Sorn’s offerings are a sensory journey through Southern Thailand’s boldest culinary traditions, featuring dishes like gaeng som (sour fish curry with young mangosteen), gaeng tai pla (curry infused with fermented fish innards), and stir-fried stink beans with squid and eggs. This daring menu, rooted in family-style sharing plates, embodies the spiciest and most robust flavors of Thai cuisine.
Another standout from the 2025 MICHELIN Guide was Cote by Mauro Colagreco, which joined Thailand’s exclusive two-star club. Led by Chef Davide Garavaglia at Capella Bangkok, the restaurant brings a refined taste of the Italian and French Rivieras to the Thai capital with its meticulously curated seasonal menus.
Cote now shares the two-star distinction with stalwarts such as Baan Tepa, Gaa, R-HAAN, Chef’s Table, Mezzaluna, and Sühring.
The guide also welcomed five new one-star restaurants, further showcasing the country’s culinary depth: Those were Coda, A celebration of regional Thai cuisine, elevated with modern techniques; GOAT where Thai, Chinese, and Western influences converge in a seasonal concept; Avant where Singaporean chef Haikal Johari crafts intimate dining experiences blending Asian sensibilities with contemporary French cuisine; Aulis (Phang Nga) where a tasting menu is rooted in local ingredients and collaborations with regional growers.
Also earning a star was Akkee, an unassuming gem where Chef Sittikorn Chantop reimagines classic Thai dishes. Chantop also won the Young Chef Award.
These additions join 22 existing one-starred restaurants, including PRU at Trisara in Phuket, which retained its MICHELIN Green Star for sustainability.
For the first time, the MICHELIN Guide extended its reach to the eastern region of Chonburi, reflecting Thailand’s growing culinary diversity. Five Chonburi eateries debuted on the Bib Gourmand list, which recognizes exceptional dining at budget-friendly prices.
“Chonburi has opened its doors with an authentic and original culinary scene, emphasizing fresh seafood,” noted Gwendal Poullennec, International Director of the MICHELIN Guides. “From innovative fine dining to humble street food, Thailand continues to reinforce its status as a gastronomic paradise.”
Thapanee Kiatphaibool, the newly appointed governor of the Tourism Authority of Thailand, praised the partnership with MICHELIN for boosting the nation’s global culinary profile. “This collaboration has been pivotal in showcasing Thailand as a world-class dining destination. With Chonburi’s inclusion, we highlight the diversity, innovation, and passion that define our food scene.”