Baan Ice
115 Thong Lo, Khlong Tan Nuea, Watthana, Bangkok 10110
Baan Ice is the Southern Thai restaurant Chef Supaksorn 'Ice' Jongsiri expanded from his grandmother's Prachaniwet kitchen to Thong Lo and eventually seven Bangkok locations. The menu draws on Nakhon Si Thammarat recipes, including two dishes named for his grandparents: khanom jeen khun ya and khao yam khun pu with budu dressing. The kitchen that shaped the skills behind Thailand's first three-Michelin-star Thai restaurant stands on its own.
Baan Ice means 'Ice's House' in Thai, named by Supaksorn Jongsiri's father after his son when the original location opened in Prachaniwet, northern Bangkok. That first restaurant, running on recipes from Chef Ice's Southern Thai grandmother, a retired teacher from Nakhon Si Thammarat who headed the kitchen for its early years, established the culinary foundation that Jongsiri would later carry to Sorn, which in 2024 became Thailand's first and the world's first Thai restaurant to hold three MICHELIN Stars.
The Thong Lo location at 115 Thong Lo is where Chef Ice expanded the concept when he was around 29, and today Baan Ice runs seven Bangkok branches. The kitchen at Thong Lo specializes in Southern Thai dishes rooted in the flavors of Nakhon Si Thammarat and the broader Southern region, a cuisine defined by its use of budu (fermented fish sauce), fresh turmeric, and sator beans alongside bold curry pastes.
Two dishes carry the family story directly in their names. Khanom jeen khun ya honors his grandmother: thin rice noodles served with a classic nam ya curry. Khao yam khun pu honors his grandfather: a Southern-style rice salad assembled with herbs, dried shrimp, toasted coconut, and a funky budu dressing that defines the Southern palate. Both dishes appear on the menu as recurring signatures.
Beyond those named dishes, the kitchen turns out kaeng tai pla, khua kling, phad sataw with shrimp and shrimp paste, and slow-braised pork leg. Some standout preparations, including beef shank massaman and pork ribs with sator beans, rotate in and out; calling ahead to confirm availability is worth the step.
The Thong Lo setting suits the food. A residential neighborhood with a dense expat and local professional population, it provides the context that makes Baan Ice function as a genuinely communal restaurant rather than a tourist destination. The pricing remains accessible relative to the pedigree of the kitchen behind it.