Review

Sotthep re-imagines Korean claypot rice through a Thai lens, fusing sotbap technique with Thai flavours. Its name, sotbap and Krungthep combined, signals a cross-cultural menu of small plates, grilled dishes, claypot rice and noodles with locally and regionally sourced ingredients. Or-suan, a crisp oyster omelette with coriander flour, pairs large Japanese oysters with briny sweetness, offering textural contrast. Fermented fish nigiri, using smoked black salmon over rice salad with fermented fish, delivers a layered, umami-forward bite. Grilled picanha mb9 from Australia arrives alongside fried onion, pickled shallot and curry-shrimp paste, wrapped in Korean perilla, with accompaniments that heighten the dish. A claypot rice selection with different cooked rice bases defines the experience. Jumbo crab lump and roe, a standout, combines tom yum–infused rice with blue swimming crab, roe and fat. Spoon over seafood sauce, shallots, garlic, bird’s eye chilli and lemon to unlock its full flavour intensity. Fried snow- fish and squid ink rice, features snowfish, sides of spicy mango salad and caramelised fish sauce, harmonised by clear chicken soup. Claypot crab, tom yum prawn roe vermicelli is generous with lumps, shreds, fat and eggs of the blue swimming crab all in one pot. Drinks include Thai sato and gin, craft sake and natural wine. Seii nama sake from Chiang Rai stands out, lean, fresh and menu-friendly.