SOOD by Chef Ton

I recently visited this restaurant with high expectations for authentic Thai flavours. While the presentation of the dishes was very good, the overall taste fell far below expectations. The fried rice was noticeably salty and dry. The heavy use of soy sauce caused the rice to clump together, losing the light and fluffy texture that good fried rice should have. The tom yum lacked balance. The fish sauce was overpowering and masked the complexity of the broth. The sweet, sour, and salty elements did not harmonise well. Aromatics such as galangal, lemongrass, kaffir lime leaves, shallots, and lime were too mild to deliver the signature fragrance and depth. The shellfish (kapah) also did not taste fresh. The fried fish was served cold and carried a greasy smell. Its texture was dry with slightly rubbery skin. The sauce, a combination of palm sugar, tamarind, and fish sauce, was applied too heavily and overwhelmed the natural flavour of the fish. On a positive note, the mango salad was the standout dish. It was beautifully balanced between sweet, sour, and salty, with a vibrant mango aroma and fresh herbs. The grilled river prawn was decent, but nothing particularly memorable. The nam prik ong had a pleasant aroma and the true soul of the dish was there. However, it was overpriced for what it offered and did not bring anything surprising. Overall, while the food presentation was impressive, the flavours did not meet expectations. Unfortunately, this is not a place I would recommend.

Wanting to try this place since their opening & finally had a chance. Came here for my birthday dinner. Once walked in, no one was at the front desk. Considered unacceptable for a fine restaurant. Putting high expectations on their food since it's by a famous chef & it's also in the latest Michelin guide. The signature thai omelette with jumbo crab meat 🦀 is just on average. Tastes is slightly bland, the omelette lack of flavours. Luckily the crab meat is fresh. The recommended deep fried turmeric squid is also lacking of flavour. U have to depend on the siracha sauce to boost up. Not supposed to be a recommended dish. The star of the day has to be the crunchy prawn biscuit. Great combination with bursting flavours. Massaman curry with deep fried pomfret is also average. Service can be improved, service crew keep coming to clear empty plates. We haven't really settled with all the dishes so the clearing plates momentum is a bit too disturbing. The place is not even half occupied & we took less than an hour to dine so I don't understand the rush. Another feedback is on the parking. Since it's a fine restaurant with a standalone building, u shouldn't outsource the parking & make it valet parking. Customers spend so much on your food but still have to pay for expensive parking fee. This is kinda disappointing. Overall review, u can give it a try but it's not worth the hype.

We had our company annual dinner lunch at Sood by Chef Ton and chose the Mini Samrub Set. The set was very well curated, including a main course, a selection of bite-sized dishes, vegetables of the day, salad, and ending with dessert. Everything was nicely balanced and beautifully presented. With Chinese New Year approaching, we also tried their special Yee Sang with salmon. The taste was amazing !! the sauce had a unique flavor, slightly similar to fish sauce, and we were told it’s a special house recipe by the chef. They also offer two different sizes, which is great for different group sizes. Overall, the food was delicious, well thought out, and perfect for group dining. A wonderful dining experience highly recommended! 👍🏻

Honestly, a very disappointing experience for a newly awarded Michelin-selected restaurant in 2026. First, reservations— I contacted the restaurant through WhatsApp to make a reservation and proceeded to provide the guest details at 4 PM the day before; still, when we got there, our table was not reserved. Luckily, we arrived early and got in as walk-ins. It seems like the organization of this restaurant still has room for improvement. Atmosphere— I guess since we got in as walk-ins, we were arranged at a table right next to an open kitchen, where staff kept walking in and out to get cups and bottled water; not to mention, there was a fly that kept disturbing us. Food— the most important thing: overpriced and overrated. The starters were still alright—shrimp biscuits and fried squid with homemade Sriracha sauce… The red curry with beef was quite amazing. Other than that, it just doesn’t deserve to be awarded Michelin selection, I’m afraid. (Even the raw shrimp's sand vein was not removed???) I saw online that the mango sticky rice was impressive, but the mango was so daintily chopped and a bit sour. Service— the only good thing that could be considered Michelin-level. Lovely staff, except for the awkward conversation at the end asking us to leave a review… Reminders— even tap water was charged 5 RM per person, without prior notice, which was a little unhappy surprise, but at that point, we just wanted to leave this unpleasant experience. I hope restaurants keep their quality even when they become famous.

Kind of disappointed with our experience. We drove more than 300+km from KL with high expectations just because of Chef Ton’s reputation. Could be my personal taste but the food was mid at best, with familiar tastes that’s not executed well and had no synergy with each other. What’s worse was the service. The waiter kept pushing us to get desserts even though I’ve sent a cake to the restaurant with my name and reservation details. They acted surprised after I reminded them of it. And even after ordering quite a number of dishes for 2 pax, and reminding them of the cake, they still continued to push for the dessert multiple times during the service. The service was slow was well. We waited for quite long after the initial appetizers, and when asked, the waiter said that it’s due to the kitchen needing to prioritize a larger table so we’ll need to wait. They did not even apologize and it was pretty disrespectful and offensive because we are all paying customers. Other than being pushy, the waiter kept lingering around our table close to us, which made us uncomfortable as he keeps overhearing our conversations, then interrupts us constantly with interactions we didn’t ask for. Steer clear of the beef as it’s lacklustre, especially for its price. River prawn deserves a mention but the only shining dish was the complimentary chocolate ganache cake for the birthday celebration. Which was ironic.

Had a great and enjoyable dinner at Sood by Chef Ton for our Wedding Anniversary celebration! Fantastic atmosphere and service! Great customer service especially by Ivan! Foods were delicious and flavourful. And they were so nice to present us a complimentary chocolate cake! Thanks so much for the kind gesture which made our special day even more memorable.

This is my very first time dining at fine dining restaurant. It was truly a remarkable experience. From the food all the way to the services deserved 5 stars. And Husen is really attentive and provides good explanation about the foods. Chef Nad also personally delivered our fried rice to the table. Highly recommended!

We order set lunch for Rm70 ++ per pax, end up portions too small for everyone of us. Nothing can complain about the flavours except the poor selection of ingredients and portions given don’t justify the price. While the ambience is extraordinarily cosy and warm and the waiters services keep ensuring our satisfactions, they missed out some details that show they lack of training. As apparently the lunch menu only show choices and selection of main courses, fish, duck, beef , chicken and they only show us menu without mentioning infusions of thai elements in the food selection respectively while our guests have to keep asking how the dish to be done. They served all the dishes at once and simultaneously which suddenly turned down the atmosphere, like in the market. They missed out a course also just because one of guests arrived late. They should have mentioned the specialties of the lunch menu for instance you shouldn’t missed out the green curry chicken as it is almost the must order of every table, so and so forth. Table need to be cleaned quickly way before the desserts served . We appreciate efforts of every staff carrying smile while welcoming us throughout the luncheon. Overall, the flavours is acceptable for luncheon though not outstanding; it could be improved tremendously if the management could bring in better ingredients to bring out the natural sweetness of vegetables and the soup.