Penang’s vibrant food scene takes an exciting leap forward with the arrival of SOOD by Chef Ton. Located in a beautifully restored 150-year-old heritage building on Farquhar Street (right across the street from E&O Hotel), this unique dining destination brings together Penang’s storied history and bold, modern Thai flavors. Created by Bangkok’s culinary maestro, Chef Thitid "Ton" Tassanakajohn—better known as Chef Ton, the visionary behind the Michelin-starred Le Du in Bangkok; SOOD by Chef Ton offers an intimate dining space for 50 guests on the ground floor, where heritage charm meets contemporary flair. Upstairs, the lively SO-OD Bar (So Overdose) invites up to 100 guests to enjoy fun dining, live bands, and DJ performances, creating an unforgettable experience that blends culture, flavor, and energy.
Many Thanks to SOOD By Chef Ton for hosting us.
Khao Gee Larb Goong/ Thai Taco Larb Grilled Prawns (Rm 38)
Pla Muek Yang Sao Wa Rod Sauce/ Grilled Squid with Passion Fruit (Rm 54/ half portion)
Mee Gaeng Kua Poo/ Yellow Curry Noodle with Crab (Rm 60)
Goong MaeNahm Yang Nahm Pla Wan/ Grilled River Prawns with Sweet Fish Sauce (Rm 155)
Pla Sam Rod/ Three-Flavored Fish (Rm 98)
Massaman Gae/ Massaman Curry Lamb (Rm 128)
Khao Neaw Ma Muang Parfait/ Mango Sticky Rice Parfait (Rm 38)
Thai Lod Chong Ka Thi Ice Cream/ Thai Cendol with Coconut Ice Cream (Rm 35)
SOOD By Chef Ton offers an imaginative take on traditional Thai flavors where modern Thai cuisine reinterprets classic dishes with unexpected twists, refined techniques, and artful presentation. The starter- Thai Taco Larb Grilled Prawns is a good example. Using Rice as the Taco skin and served with Grilled Prawns and Thai Basil Mayo. The winning factor here is the Larb Sauce, a well-balanced Fish Sauce concoction that works super well with the Taco. Though the Grilled Squid with Passion Fruit has a questionable portion, SOOD is bold enough to pair Squid with the tropical fruit; quite an exquisite flavor-combo. The Yellow Curry Noodle with Crab resembles the local Mee Rebus but with a bolder Seafood-essence. Expect the noodles to be dressed in a creamy, rich Curry and served with crispy deep fried Soft Shell Crab.
For mains, go for the Grilled River Prawns with Sweet Fish Sauce... a signature dish of Chef Ton. The River Prawns are air-flown from Thailand to Penang as they are unable to source locally. The River Prawn is fresh and comes with plenty of flowing roe, served with the classic Thai fish sauce-Palm Sugar concoction. On the side- Winged Beans Salad and fried Egg with flowing Egg Yolk. The Three-Flavored Fish is probably something that everyone is able to relate to, almost similar to sweet and sour Fish except meatier, crispier fish meat (with a stronger hint of Fish Sauce). For Lamb lovers, try the Massaman Curry Lamb. It is probably the thickest and richest Massaman Curry ever, served with small dollops of Coconut Cream and pieces of Sweet Potatoes. The grilled Lamb Rack contains a fair share of fats and they work magically with the Massaman Curry Sauce; definitely not the usual Massaman Curry dish.
Do not leave without trying their desserts; the Mango Sticky Rice Parfait is a crowd pleaser. Its almost like a re-interpreted Mango Stick Rice with Coconut Cream on top, fresh Mangoes and Sticky Rice at the bottom, sandwiching a Pandan-flavored Ice Cream. The bits of crispy Mung Beans add an addictive crispy texture to the dish.
Additional Information:
Pork-Free
Service Charge: Yes 10%
Government Tax: No
Business Hours: 5 pm to 1 am. Closed on Mondays.
Contact Number: 019-898 2131
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