In a vibrant fusion of Thai flavors and Malaysian hospitality, celebrity chef Thitid Tassanakajohn, better known as Chef Ton, has launched his first Malaysian restaurant, Sood, in the heart of Kuala Lumpur. The eatery, which opened its doors this month, promises to deliver a playful take on Thai cuisine, blending bold tastes with a fun dining experience that aims to captivate local food enthusiasts and tourists alike.
A New Culinary Chapter for Chef Ton
Chef Ton, a name synonymous with innovative Thai gastronomy, has built a reputation for reimagining traditional dishes through his acclaimed restaurants in Thailand, including the Michelin-starred Le Du in Bangkok. With Sood, he steps into the Malaysian market, bringing a concept that emphasizes casual dining with a creative twist. Unlike the fine-dining focus of Le Du, Sood offers a more relaxed atmosphere, targeting a broader audience with its approachable menu and vibrant decor. 
The name “Sood,” meaning “fresh” in Thai, reflects the chef’s commitment to using high-quality, locally sourced ingredients wherever possible. Speaking at the launch event, Chef Ton shared his vision for the restaurant. “I want Malaysians to experience Thai food in a new way, with fun and freshness at the core” he said. His goal is to create a space where diners feel at ease while exploring dishes that challenge their palates with unexpected combinations.
A Menu of Playful Surprises
Sood’s menu is a testament to Chef Ton’s flair for innovation. Signature offerings include reimagined street food classics like tom yum pizza, where the iconic Thai soup’s tangy and spicy notes are transformed into a crispy, cheesy delight. Another standout is the mango sticky rice dessert taco, a playful nod to Thailand’s beloved sweet dish, restructured for a handheld experience. These dishes aim to surprise and delight, bridging the familiar with the novel.
While the menu leans heavily on Thai influences, there are subtle nods to Malaysian tastes, with hints of local spices and ingredients woven into select dishes. This cross-cultural approach is deliberate, as Chef Ton seeks to build a connection with his new audience. “Food is a language that brings people together, and I hope Sood becomes a place where Malaysians and Thais can share that bond” he said during the opening.
Kuala Lumpur’s Growing Culinary Scene
The arrival of Sood adds to Kuala Lumpur’s already dynamic food landscape, a city known for its diverse street food and burgeoning fine-dining sector. In recent years, Malaysia’s capital has become a magnet for international chefs looking to tap into Southeast Asia’s growing appetite for unique dining experiences. Chef Ton’s entry into this market underscores the city’s appeal as a culinary hub, where global influences meet local traditions.
For Malaysian diners, Sood offers a chance to explore Thai cuisine beyond the familiar pad thai or green curry. Early reviews from local food bloggers highlight the restaurant’s vibrant energy and inventive dishes, though some note that the bold flavors may take getting used to for those accustomed to more traditional fare. Still, the consensus is one of excitement, with many eager to see how Sood evolves in the coming months.
A Bridge Between Cultures
Beyond the food, Sood represents a broader cultural exchange between Thailand and Malaysia, two nations with deep historical and culinary ties. Chef Ton’s decision to open his first international outpost in Kuala Lumpur speaks to the shared appreciation for bold flavors and communal dining that defines much of Southeast Asian culture. The restaurant’s design, with its bright colors and modern Thai motifs, further reinforces this connection, creating an ambiance that feels both foreign and familiar.
For Chef Ton, the venture is also personal. Having visited Malaysia numerous times, he has long admired the country’s food culture and hospitality. “Malaysians have such a passion for food, and I’m thrilled to be part of that story” he said. His enthusiasm is matched by the warm reception from local partners and diners, many of whom see Sood as a welcome addition to the city’s culinary tapestry.
Looking Ahead
As Sood settles into its place in Kuala Lumpur, questions linger about whether Chef Ton’s playful approach to Thai cuisine will resonate long-term with Malaysian diners. With plans already in motion for potential menu expansions and events, the restaurant seems poised to adapt and grow. For now, Sood stands as a testament to the power of food to cross borders, bringing a slice of Thailand’s culinary creativity to the heart of Malaysia.
In a city that thrives on diversity, Chef Ton’s latest venture offers a fresh perspective, inviting locals and visitors alike to savor the unexpected. Whether it’s a tom yum pizza or a dessert taco, each bite at Sood tells a story of innovation and connection—a small but flavorful step in uniting two vibrant cultures.
