The Story
The City Table
Bringing the Gulf to Sathorn
In 2023, สินธุ์ opened a second door — this time in Bangkok's Sathorn, on Soi Naradhiwas Rajanagarindra 17. The question wasn't whether Southern Thai cuisine could survive the move to the capital, but whether the city was ready to meet it on its own terms: dry-aged Gulf fish, fermented depth, and a dining room built around a hand-painted mural of the sea it draws from.
Every ingredient that reaches this kitchen has already made the journey from Surat Thani — the same tidal flats, the same river prawns, the same fishermen Chef Boss knows personally. Bangkok doesn't get a different sea. It gets the same one, translated.
The Technique
Where the Dry-Aging Programme Lives
“The ingredient doesn't change in the city. Only how much attention we can give it does.”
The Sathorn kitchen is where SYNTH's เลเล dry-aging programme is pushed furthest — longer aging windows, more precise humidity control, and a pass built for the pace of a tasting menu rather than a family table.
It's a more composed version of the same food: architectural plating, deliberate course pacing, and a wine and pairing list built specifically around the dry-aged fish programme — all in service of the same idea that started in Surat Thani.
