Sovereign Modern Thai Cuisine
Thai restaurant · San Diego ·
Isaan-style Thai cuisine, spicy flavors, fresh local produce, seafood
Isaan-style Thai cuisine, spicy flavors, fresh local produce, seafood
"Rooted in a family legacy that reaches back to a grandmother who cooked at Bangkok’s Royal Palace, this sibling-run spot honors Isaan cooking from Thailand’s northeast, known for punchy, bold flavors; spiciness; fermented and smoky aromas; crunchy textures; and plenty of fresh herbs. Proximity to Mexico and California’s rich agriculture fuels remarkably fresh herbs, vegetables, chilies, citrus, and seafood that align naturally with Thai flavor profiles. Weekly specials spotlight seasonal produce, and a standout is the locally caught rockfish served in a tamarind-based sauce with fish sauce, palm sugar, Thai herbs, and crushed peanuts; caught specifically for the kitchen, it appears only when the day’s catch allows, connecting diners to fishermen and the coastline." - Daniel He
"This East Village restaurant is commendable for its efforts to introduce San Diegans to lesser-known Thai dishes, particularly the vibrant, spicy, and pungent dishes of the northeastern Isaan region bordering Laos and Cambodia. The dishes invoke home-cooked meals from the region, incorporating local produce and seafood. Standouts include chive cakes, spicy pork sausage in a lettuce wrap, Lao Angus New York beef salad, curry noodles with duck confit, Thai-style fried chicken, and fried local fish with spicy herb salad. Here, cocktails like the Thai 75 and Nankai Negroni are worth a try as well. Must-try dishes: Fried local fish with spicy herb salad, Thai-style fried chicken, spicy pork sausage" - Candice Woo
"This East Village restaurant is commendable for its efforts to introduce San Diegans to lesser-seen Thai dishes, particularly the vibrant, spicy, and pungent dishes of the northeastern Isaan region that incorporate local produce and seafood. Standouts include chive cakes, spicy pork sausage, curry noodles with duck confit, Thai-style fried chicken, and fried local fish with spicy herb salad." - Candice Woo, Helen I. Hwang
"In need of a quick lunch or casual group dinner? Look no further than this friendly Thai spot serving the cuisine’s popular curries and noodles as well as Thai fried chicken, whole fried local fish, spicy stir-fried mussels, and excellent Thai sausages as well as cocktails like a Thai basil gimlet or coconut martini." - Candice Woo
"Brother and sister team—Uthan Dejcomrunkul and Jumi Pitiwartarlai—have made it their mission to bring the authentic flavors of the Isaan region of Northeastern Thailand to San Diego, and this East Village outpost clearly succeeds. You'll be hard-pressed to make a wrong choice on the menu, whose small assortment of dishes are each made with unmistakable pride.Diners might start with spicy fermented pork sausage (nicely paired with a side of purple sticky rice and an ice-cold Singha); then move on to a spin on khao soi, or coconut curry noodles, given extra heft thanks to a crispy leg of duck confit subbing in for the typical chicken. Finish on a sweet note with house-made taro ice cream, served over coconut sticky rice sprinkled with toasted flakes." - Michelin Inspector