Multi-Awarded Thai Chef Ton’s Bold Culinary Debut in Malaysia with Sood
The celebrated chef behind Michelin-starred Le Du breathes new life into a 150-year-old Penang mansion, blending Thai cuisine with the island’s rich culinary heritage.
12 March 2025
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Photo Caption: Sood’s Dining Room | Photo Credit: Sood
Renowned for his innovative approach to Thai cuisine, Chef Thitid “Ton” Tassanakajohn has made waves in the global dining scene with his acclaimed restaurants in Bangkok, Le Du and Nusara, which hold the No. 12 and No. 6 spots on Asia’s 50 Best Restaurants 2024 list. Now, the visionary chef is setting his sights on Malaysia with the launch of Sood—his latest culinary venture housed in a 150-year-old heritage mansion in the heart of Penang.
“Sood is about pushing boundaries—bold flavours, great drinks, and an unforgettable dining experience,” says Chef Ton. “Penang’s rich tapestry of cultures and flavours presents the ideal landscape for a concept like this.”
A Heritage Mansion Reimagined
Sood finds its home within a beautifully preserved colonial-era villa in Penang’s UNESCO-listed George Town. After considering multiple locations, Chef Ton was immediately drawn to this 19th-century building for its character and history. The exterior remains a pristine, understated white, allowing the interiors to deliver a striking contrast. Inside, the walls are painted a deep, inviting red—a bold and playful departure from traditional heritage aesthetics. The original mosaic-tiled floors, a nod to the building’s past, remain intact, grounding the contemporary vibrancy of the space.
Photo Credit: Sood
Photo caption: A striking wireframe sculpture of a rider on horseback – a homage to the building’s colonial heritage | Photo credit: Sood
Art and sculptures are carefully curated throughout the restaurant’s five dining areas, including a striking wireframe sculpture of a rider on horseback, a homage to the structure’s colonial heritage. For those looking for a livelier dining experience, Sood even features a private karaoke room that seats 14, encapsulating the restaurant’s ethos of fun and uninhibited dining.
“The historical charm of this building was a major attraction,” Chef Ton explains. “It was important to preserve its integrity while infusing it with a fresh, contemporary spirit.”
Thai Cuisine With A Penang Twist
The menu at Sood exemplifies Chef Ton’s signature modern Thai cuisine, infused with the essence of Penang’s diverse food culture. By incorporating local ingredients and techniques, he presents dishes that balance Thai authenticity with regional influences, resulting in flavours that feel both familiar and unexpected.
Diners can expect a strong emphasis on local Malaysian ingredients, particularly fresh seafood sourced from Penang’s waters. “Flavours of Penang are a melting pot of many cuisines—just like Thai cuisine, which has evolved through various cultural influences,” says Chef Ton. “This connection inspired many of the dishes at Sood.”
Photo caption: Yellow Curry Noodle, a reinterpretation of Khao Soi | Photo credit: Sood
Standout items on the menu include reimagined Thai classics, like the Mee Gaeng Kua Poo or Yellow Curry Noodles, a reinterpretation of Khao Soi that seamlessly blends Thai and Penang flavours. This dish features egg noodles, commonly used in Penang’s famed Hokkien Mee, immersed in a fragrant, mildly spiced coconut curry broth. A crispy soft-shell crab crowns the dish, adding a delightful, savoury crunch. To complete the experience, betel leaves are incorporated, introducing a peppery aroma and a distinctive herbal complexity that ties the flavours together beautifully.
Photo caption: Grilled River Prawn with Sweet Fish Sauce | Photo credit: Sood
Another must-try is the Khao Gee Larb Goong, or Thai Tacos Larb Grilled Prawn, an inventive take on tacos using sticky rice as the base. This dish features succulent tiger prawn meat topped with Thai basil mayo and a vibrant larb sauce, creating a perfect balance of spicy, salty, sour, and slightly sweet flavours.
Photo caption: Mango Sticky Rice Parfait | Photo credit: Sood
Even the desserts reflect Sood’s playful yet refined approach, reinterpreting nostalgic flavours with a modern twist. One of the highlights is the Thai Cendol, a reimagining of the beloved Southeast Asian dessert, where pandan-infused jelly is paired with creamy coconut ice cream, velvety palm sugar syrup, and a touch of sea salt for contrast. Another indulgent creation is the Mango Sticky Rice Parfait, which deconstructs the traditional Thai favourite into delicate layers of coconut-infused cream, mango compote, and toasted rice crumbles, offering a textural and flavourful surprise in every spoonful.
Sood Bar: A Micro-Club Experience Upstairs
For those looking to extend the night, Sood Bar awaits upstairs—a micro-club that adds an electrifying dimension to Penang’s nightlife scene. “I think this is what’s still missing in Penang, which is why people go to Bangkok,” Chef Ton says.
The intimate space is anchored by a colossal geometric elephant head, setting a visually striking tone alongside a state-of-the-art LED system and a DJ console. Unlike the dining experience below, Sood Bar serves a menu of Thai tapas, perfect for snacking while sipping on cocktails. The presence of Shoant Teoh, the mastermind behind the now-defunct but legendary Mois Club, ensures that Sood Bar will be a new go-to for Penang’s party crowd.
Photo Credit: Sood
A Culinary Destination in the Making
Beyond just a restaurant, Sood is set to become a dynamic hub for gastronomic creativity, hosting collaborations with local and international chefs. With Penang’s growing reputation as a luxury and lifestyle destination—bolstered by its international accessibility and rich cultural heritage—Chef Ton sees tremendous potential for the region’s culinary evolution.
“This is just the beginning,” he reveals. “We’re also working on As I Am, a new restaurant and bar concept in Kuala Lumpur, which will launch in a few months. The goal is to continue delivering fun, casual, yet incredibly delicious and affordable dining experiences.”
As Sood opens its doors, it marks not only Chef Ton’s expansion into Malaysia but also a celebration of heritage, innovation, and the vibrant synergy between Thai and Penang flavours. With his signature flair for storytelling through food, Chef Ton invites diners to embark on a journey where history, culture, and culinary artistry converge in one unforgettable experience.
d-winning chef and sustainability advocate is a testament to his passion, dedication, and the transformative power of food. As he continues his journey, he remains focused on understanding humanity through food, forging connections, and inspiring positive change within the restaurant industry and beyond.
“Every change starts from a tiny little thing that could turn into a chain reaction for positive change,’’ says Namae. “Our role is to be an example of this positive change, by using more environmentally friendly products and supporting the producers who grow these kinds of ingredients. It doesn’t happen in one day, but by being persistent and patient I think we have made some good progress”.
Author: Michelle Yee
A content and communications professional, Michelle spent more than a decade creating content for several leading media titles including Lonely Planet Asia, Yahoo Singapore, Wine & Dine. After leaving the media industry in 2019, she has been honing her craft at a global communications agency where she helps develop and drive publicity campaigns for brands in the consumer and corporate sector.
