Aksorn
Bangkok, Thailand
⭐1 Star
The Experience
From Michelin Guide
Inspired by old Thai cookbooks, David Thompson revisits the culinary lives of different chefs. See the action in the open kitchen from the dining area or opt for the outdoor terrace to take in the city and street. The highlight dish features smoked kingfish relish with wild ginger. Try the refreshing Watsana, a non-alcoholic drink that perfectly balances sour notes with the sweetness of watermelon.
Unique Things
From Visitor Experiences
Culinary Time Travel with Mid-20th-Century Recipes
Aksorn uniquely draws on a vast collection of mid-20th-century Thai cookbooks and culinary magazines, reviving recipes from an era when Western influences began entering Thai kitchens. This approach offers diners a taste of a Thailand of yesteryear, showcasing forgotten flavors that deserve to be treasured.Samrub-Style Dining with Vintage Presentation
The dishes at Aksorn are served samrub-style, meaning all courses arrive at once alongside steamed rice, designed for sharing. They are presented on vintage crockery with mismatched cutlery, enhancing the nostalgic and communal dining experience.Open Kitchen with a Charismatic Chef Team in an Intimate, Atmospherically Rich Space
The restaurant features a room-spanning open kitchen with a granite countertop, allowing diners to watch the chefs prepare each dish. The space combines contemporary design with traditional Thai elements like tiled floors and ceramic patterned bowls, creating a special atmosphere that transports guests to another time. The kitchen is led by Head Chef Pae Patipan, noted for his elegance and authenticity in Thai cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Aksorn, Bangkok are:
Smoked fish: Central to the Nahmprik nakornbarn, a legendary relish from King Rama V’s court, combined with chillies and prawns to create complex layers of smoky, spicy, and sour flavors.
Asian citron: Used in dishes like Mafuang loykaew, where starfruit is macerated in Asian citron juice and zest to provide a refreshing, tangy note.
Starfruit: Featured in the Mafuang loykaew dish, contributing a crisp, sour freshness that balances sweetness and acidity.
Snake skin fruit: Incorporated in the Nahmprik nakornbarn relish, adding a unique sour element that enhances the depth of the dish.
Yellow eggplants: Also part of the Nahmprik nakornbarn, these add texture and subtle bitterness, complementing the rich seafood flavors.
These ingredients are significant as they reflect forgotten or vintage Thai flavors from historical cookbooks and royal recipes, which Chef David Thompson revives to offer a nostalgic yet refined Thai dining experience. The dishes often combine these ingredients in multi-layered preparations that balance sour, smoky, spicy, and sweet notes, showcasing traditional Thai culinary craftsmanship.