Sabai Thai restaurant Manila has opened at Shangri-La The Fort, BGC, beside Uma Nota. The restaurant offers a new chapter in Manila’s dining scene, showcasing bold flavors and warm hospitality. At the helm is Chef Puwadol Assavadathkamjorn, or Chef Tob, a Southern Thai native trained in Michelin-starred kitchens and World’s 50 Best restaurants.
Sabai is the first original concept from Alex Offe and Michael J. Needham, the team behind Uma Nota Manila. With this new venture, they bring Thai food that is honest, regional, and elevated—setting a new standard for the city.
Chef Tob’s Michelin Journey
Chef Tob’s career began in Thailand but quickly expanded across the globe. He trained at Le Normandie by Alain Rouxand Pru, both Michelin-starred. In Bangkok, he joined Sühring, where the team earned two Michelin stars and recognition on Asia’s 50 Best and World’s 50 Best Restaurants lists.
He later became Chef de Cuisine at Loyrom, working with Chef Cuan Greene, who trained at Noma and Geranium. These experiences gave him mastery of avant-garde techniques, precision, and balance.
But his compass never shifted. Southern Thai flavors—fiery curries, fresh herbs, and coconut richness—remained at the heart of his cooking.
“I’m excited to bring the bold, soulful flavors of my home—especially from the south—to Manila,” he says. “At Sabai, we honor tradition and present it in an elevated way, using fine-dining skills but never losing honesty.”
Sabai: Comfort and Togetherness
The word Sabai (สบาย) means “relaxed” or “comfortable” in Thai. In Tagalog, it echoes sabay, meaning “together.” This dual meaning defines the restaurant. Guests experience a space that feels refined yet welcoming, designed for gathering and sharing.
Offe and Needham explain, “Sabai captures everything we value: authenticity, connection, and joy. With Chef Puwadol, we’re proud to create a dining experience that is relaxed, elevated, and rooted in tradition.”
A Menu with Roots
The menu at Sabai Thai restaurant Manila highlights Thailand’s regions, with each dish naming its place of origin. Recipes use authentic spices imported from Thailand, house-grown herbs, and fresh local produce.
Expect fiery curries from the south, vibrant herb-based broths, and layered dishes that balance heat, sourness, and depth. This menu moves beyond the predictable pad thai or tom yum. It’s a deeper dive into Thailand’s culinary heritage, shared with Manila diners.
A Space Designed for Connection
Sabai’s 124-seat restaurant was designed by LC Studio in Hong Kong. The interiors blend Thai tradition with modern design. Woven details and radial patterns add warmth, while clean lines bring elegance.
There are two main dining rooms and three private dining spaces for six to twenty guests. Two of these private rooms feature karaoke—a playful nod to both Thai and Filipino culture. Here, meals can easily extend into nights filled with music and laughter.
A curated drinks list features cocktails and beers designed to complement the cuisine.
Manila’s Dining Scene Levels Up
With Sabai, Manila gains more than a restaurant. It gains a space where authenticity and refinement meet. Guests can enjoy the intensity of Southern Thai flavors in a setting that values both comfort and sophistication.
“Following Uma Nota Manila, Sabai represents our passion for world-class dining experiences in the city,” say Offe and Needham. “It’s a place for extraordinary food and genuine hospitality.”
From lively private gatherings to quiet dinners over fragrant bowls, Sabai invites Manila to taste Thailand in a way it has never before.
