SOOD by Chef Ton

Only thing good about this place is the service and ambience. Food is sub par or average at best. Definitely not worth the price i am paying for. Been to nicer thai restaurant at a quarter of its price

The restaurant's main color is red. Is this bold design sophisticated enough? And is the food high-quality and delicious? Let's take a look! 🐂Beef Tacos: Sweet, sour, and spicy, with a rich flavor. 🦐Crispy Sesame Shrimp Balls: Inspired by Chinese sesame balls, the crispy exterior hides minced shrimp meat. 🦀Green Papaya with Salted Egg Yolk Soft-Shell Crab: Two types of green papaya are used, and the soft-shell crab is lightly fried while wrapped in salted egg yolk. 🥩Green Banana Slow-Cooked Roasted Beef: Angus beef is used, tender and with a moderate amount of fat. Slow-cooked and roasted, it's crispy on the outside; the Thai red curry sauce is delicious, and the green banana helps to cut through the richness. Desserts: 🍧Pomegranate Sorbet Lemon Tart: Refreshingly sweet and sour. 🥥Coconut Pandan Cake: Served with tender coconut meat and coconut milk, it's incredibly delicious. Overall impression: Each dish was creative, blending the best of Chinese, Western, and Thai culinary techniques, and the taste was excellent. The restaurant's décor and use of red complemented each other perfectly, creating an elegant yet welcoming atmosphere. The waiters provided personalized and attentive service, meeting the standards expected of a fine dining establishment. Such high-quality cuisine, restaurant ambiance, and service are worthy of a Michelin-starred chef's brand.👨‍🍳 We first visited Sood in October 2025 and were deeply impressed by the restaurant's unique atmosphere, exquisite and delicious dishes, and courteous and attentive service. In March 2026, we returned to Sood, a newly added Michelin member, and experienced their newly launched high-value Chef's Choice Set Menu: This included eight courses (dish names are as per the English menu, RM268 per person) Appetizers (three options): Tom Yum Oysters, Pan-fried Hokkaido Scallops, Crispy Shrimp Cakes Appetizers: Pan-fried Yellowtail, Caviar Pasta Soup: Galangal Fish Soup Main Course: Roast Beef with Green Banana / Pan-fried Three-Flavor Fish Dessert: Mango Sticky Rice Parfait / Banana Banana Each dish was exquisitely prepared and delicious: using Thai ingredients as the main seasoning, employing a fusion cooking method of French and Thai styles, and presented to diners in beautiful tableware. Alan, the waiter who had served us before, remembered us, asking about our dietary restrictions; he explained the ingredients used in each dish and provided impeccable service.

Excellent set lunch. Choose your protein and side dishes are chef’s daily choice. Great value at 80MYR including all service and taxes. Can’t wait to try the evening à la carte

I share the same sentiment with another reviewer, JC of this restaurant. The decor, service and the presentation lives up to the flare of a fine dining restaurant. However for the price one paid, one would expect each course to be a delicacy but most of them fell short. Some of them were at the borderline of overcooked. The star of the set course, the main dish was over salty.

Kudos to Chef Nat and Alan for the lovely evening and excellent service. Dinner exceeded our expectations, and we will definitely return the next time we are in Penang. Cheers!