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จันทร์ 18:00 - 22:00 อังคาร 18:00 - 22:00 พุธ 18:00 - 22:00 พฤหัสบดี 18:00 - 22:00 ศุกร์ 18:00 - 22:00 เสาร์ 18:00 - 22:00 อาทิตย์ 18:00 - 22:00

Aksorn

Aksorn: A dynamic tribute to Thai culture through inspired menus & heritage.

22/02/2026

We are looking for passionate hospitality professionals to join our Michelin-starred family. We are currently seeking:

Junior Sommelier

Supervisor / Assistant Manager

What we’re looking for:

Thai Nationals only.

Fluency in English is essential.

A dedication to storytelling through food and wine.

What we offer:

Competitive salary (based on experience).

2 days off per week.

Standard benefits (Staff meals, annual leave, public holidays, and staff parties!).

Apply Now:
Please send your CV directly to us via Messenger.

20/02/2026

Our pineapple vinegar is a patient little thing. We let it ferment until it develops that beautiful, mellow funk; a rounded, soulful sweetness that you just can’t get from a bottle off a shelf.

It provides the essential, bright backbone for our ajaat (Southern Thai relish), with a sharp, sophisticated grace.

The same could be said for our pickled ginger, the perfect, piquant counterpoint to the rich, coconut husk-smoked intensity of our G*i Golae (southern Thai grilled chicken skewers)

18/02/2026

There’s a certain thrill when the kitchen hits its stride. This month at Aksorn, the air has been thick with the scent of fermented shrimp paste and the sharp, unapologetic heat of the South.

The energy has been electric; mortars peaking, woks firing, and the dining room alive with the spirit of busy services.

Book your table now via the link in our profile in order to enjoy our fiery southern Thai menu whilst you can

06/02/2026

Aksorn will be closed for a private event tomorrow, Saturday 6th February.

We will reopen on Sunday 7th at 6pm and still have a couple of tables available.

03/02/2026

There is a rhythm to the ครก or krok; a steady, hypnotic thud that tells you exactly when the aromatics have surrendered. You don’t get this kind of depth from a food processor; those blades merely shred and oxidize.

To truly wake up the volatile oils in the lemongrass, the creeping heat in the chillies, the scorched shallots, and pungent shrimp paste, you have to bruise them into a singular, cohesive soul for a dish. You have to work for it.

It’s the only way to coax the ingredients into a proper, harmonious paste.

01/02/2026

Our southern Thai relish of pineapple, chilli, long beans and coconut is far more than a mere side.

It’s a fragrant tangle of pineapple, papaya, star fruit, long beans and chilli, mellowed by coconut and perfumed with the unmistakable, floral high notes of torch ginger. It’s the essential, acidic counterpoint to a rich curry; the kind of balance that makes a Thai meal sing.

28/01/2026

At Aksorn, we believe one simply cannot put a price on romance.

Therefore, this Valentine’s Day, we shall remain true to our craft. There are no inflated valentines menus or holiday markups here; we are serving our current Southern Thai menu exactly as it is intended to be enjoyed.

Consider this a final invitation to savour these specific regional nuances. As February draws to a close, so too does this culinary chapter. It is the menu’s final curtain call before we shift our gaze toward new inspirations.

That said, we would never want to limit anyone’s romantic aspirations, so should you wish to personalise your evening with a pre arranged bouquet of flowers, a special bottle of wine or champagne, or simply a recommendation for a great bar for a pre or post dinner drink, we are only too happy to help.

Please leave us a note on your reservation and we will contact you directly to assist.

Bookings via 🔗 in bio

26/01/2026

Originating from Nakhon Si Thammarat, the crisp, lace-like webs of Khanom la kob (ขนมลากรอบ)are traditionally prepared for the Boon Sart Duan Sib festival. Each delicate strand serves as a symbolic offering; a spiritual garment for ancestors to wear in the afterlife.

To achieve that signature snap, the spice scented batter is drizzled through a perforated coconut or shell onto a searing pan, then fried until it shatters at the slightest touch.

23/01/2026

In a proper Thai kitchen, we don’t do “courses.” That’s a Western obsession. To eat correctly is to eat “Samrub” style; a curated spread of dishes served all at once, designed to dance together on the palate.

It’s all about the interplay of seasoning. You don’t just want heat; you want the cooling grace of a clear soup to temper a fierce curry. You need the crunch of fresh greens to offset a rich, oily relish, and the sharp tang of a salad to cut through grilled meats.

It’s a balanced ecosystem on a tray. If one dish is bold and loud, the others are there to provide the harmony. It’s communal, it’s complex, and frankly, it’s the only way to truly understand the depth of Thai flavours.

19/01/2026

Join Our Culinary Team at Aksorn!

Aksorn is looking for talented and passionate Thai Chefs of all levels to work alongside Chef Pae and our incredible team.

If you’re a Thai national with a flair for authentic Thai cuisine and a desire to work in a high-caliber kitchen, we want to hear from you. Experience in a Michelin-starred kitchen is a significant advantage.

เข้าร่วมทีมทำอาหารกับอักษร!

อักษร กำลังมองหา เชฟไทยทุกระดับ ที่มีความสามารถและความมุ่งมั่น เพื่อร่วมงานกับเชฟแป๊ะและทีมงานที่ยอดเยี่ยมของเรา

หากคุณเป็นคนไทยที่มีความเชี่ยวชาญด้านอาหารไทยต้นตำรับ และต้องการทำงานในครัวมาตรฐานสูง เราอยากรู้จักคุณ ประสบการณ์ในครัวระดับมิชลินสตาร์จะได้รับการพิจารณาเป็นพิเศษ

17/01/2026

In the bold, uncompromising landscape of Southern Thai cuisine, nothing on your plate is there by accident.

Take the peppery, resinous taste of rose pepper leaf or the bitter, cooling crunch of young cashew leaves; these aren’t mere garnishes, but essential counterpoints to the ferocious heat of our spicy dry curry (Kua Kling) of smoked bonito.

In the South, they lean into these wild, foraged greens for their medicinal prowess and their ability to temper fire with a refreshing bitterness.

Every leaf and vegetable serves a purpose: balancing the palate, aiding digestion, and celebrating the raw, untamed biodiversity of the peninsular.

⭐️ Michelin for the past 6 consecutive years

🔗 Book now via link in profile

📍5th Floor, Central: The Original Store, 1266 Charoenkrung Road, Bang Rak, Bangkok, 10500, Thailand

☎️ +66 2 116 8662

12/01/2026

ต้มเค็มคอหมูมะม่วงเบา Or soup of braised pork, salted kingfish and tart green mango isn’t just a soup; it’s a necessary anchor for the palate.

In a proper Southern Sum Rub, you need that salty, umami-rich counterpoint to stand up against the fire of the curry element, specifically our spicy fry curry of smoked bonito, lemongrass, turmeric, pepper and makrut lime.

We braise succulent pork neck with salted kingfish to coax out a depth of flavor that only preserved seafood can provide, the ancient, coastal soul of Thai cooking. The addition of sour green mango cuts right through the richness, offering a sharp, bright finish.

ที่อยู่

1266 Soi Charoenkrung 36 Charoenkrung Road Bangrak Sub-Dristrict
Bangkok
10500

เวลาทำการ

จันทร์	18:00 - 22:00
อังคาร	18:00 - 22:00
พุธ	18:00 - 22:00
พฤหัสบดี	18:00 - 22:00
ศุกร์	18:00 - 22:00
เสาร์	18:00 - 22:00
อาทิตย์	18:00 - 22:00