Insider Spotlight
Sabai, a modern Thai restaurant, opens at Shangri-La The Fort, BGC.
Helmed by Chef Assavadathkamjorn Puwadol, trained in Michelin-starred kitchens.
Concept from the team behind Uma Nota Manila, Alex Offe and Michael J. Needham.
The restaurant is led by Head Chef Assavadathkamjorn Puwadol, a native of Southern Thailand whose career spans Michelin-starred and World’s 50 Best-ranked establishments. His résumé includes Le Normandie by Alain Roux, Pru Restaurant, and Bangkok’s Sühring, where he was part of the team when it achieved two Michelin stars.
A Thai dining landmark
The 124-seat restaurant features two main dining halls and three private rooms for six to 20 guests. Two of the private spaces double as karaoke rooms, nodding to a shared pastime in both Thai and Filipino culture.
Designed by Hong Kong-based LC Studio, the interiors mix woven Thai details and modern elegance.
The vision
“I’m excited to bring the bold, soulful flavors of my home — especially those from the south — to Manila,” Chef Puwadol said. “At Sabai, we honor tradition and present it in an elevated way, using techniques I’ve learned in fine dining, but never losing the food’s heart or honesty.”
Offe and Needham emphasized the cultural and culinary vision: “Sabai, meaning both ‘comfort’ in Thai and ‘together’ in Tagalog, perfectly captures our vision for a relaxed yet elevated space where guests can connect over extraordinary food and genuine hospitality.”
Why it matters
With authentic spices imported from Thailand, select herbs grown specifically for the kitchen, and local produce, Sabai is set to deliver a regional culinary journey rarely seen in Manila.
The venture strengthens BGC’s growing reputation as a hub for world-class dining, offering Filipino diners both authenticity and innovation in Thai cuisine. —Ed: Ramon C. Nocon
