Review

Rern captures the spirit of Southern Thailand through ingredients rooted in local culture and the concept of sharing. The name, meaning home in Southern dialect, reflects a menu designed for communal dining, reminiscent of family meals. The tasting menu unfolds in stages. Welcome bites include crispy flounder sandwich filled with coral curry and Phuket pineapple and Krabi sea snail spicy tart infused with Thai spicy dressing. Bean clam rice porridge, made with Phatthalung’s sang yod rice and coconut milk, delivers mellow taste. Morning market follows with taro croquette stuffed with crab, Tapi river prawn with prawn fat sauce and sang yod rice purée and crab curry with vermicelli and fried local greens. Mango with shrimp paste sorbet acts as a lively palate reset. Samrub presents the heart of Southern cuisine: kaeng som with seabass and green taro, stir- fried malindjo leaves with dried shrimp, beef consommé with cha muang leaves, deep-fried stingray with turmeric and Betong chicken braised in soy sauce. Nam prik plasiab and jasmine rice cooked in coconut milk, with crispy shallots, complete the feast. Desserts are Phuket pineapple, layered jelly, mousse and sorbet, and signature coconut rice pudding with cashew crumble and Chumphon chocolate. The evening closes with Thai tea or robusta coffee and petits fours, echoing the Southern tradition of gathering over coffee with friends at dusk.