Sabai Brings Southern Thai Soul to Shangri-La The Fort

Manila’s dining scene just got richer with the arrival of Sabai, a modern Thai restaurant bringing soulful flavors, refined techniques, and a spirit of togetherness to Shangri-La The Fort, BGC. From the dynamic duo behind Uma Nota Manila—Alex Offe and Michael J. Needham—comes their first original concept, crafted to deliver not just food, but an experience steeped in cultural depth, authenticity, and hospitality.

At the helm is Head Chef Puwadol

Assavadathkamjorn, a proud son of Southern Thailand who carries with him a pedigree that spans Michelin-starred kitchens and globally ranked restaurants. His resume includes Le Normandie by Alain Roux, Pru Restaurant, and Sühring in Bangkok, where he contributed during the restaurant’s rise to two Michelin stars and placement among Asia’s and the world’s best.

Most recently, he led as Chef de Cuisine at Loyrom under Chef Cuan Greene of Noma and Geranium fame. With Sabai, Chef Puwadol steps into the spotlight, marrying the heart of traditional Thai recipes with the precision and artistry of fine dining.

“I want to bring the bold, soulful flavors of my home, especially the South, to Manila,” shares Chef Puwadol. “We honor tradition while elevating it—using refined techniques, but never losing the heart of the dish.” His menu reflects a vibrant map of Thailand’s regions, with each dish proudly marked by its origins. Expect fiery curries, fragrant herbs, and spice-laden creations crafted with ingredients directly imported from Thailand, complemented by locally sourced produce and herbs grown specifically for the restaurant.

The name Sabai itself holds double meaning. In Thai, it translates to “comfortable” or “relaxed”—a reflection of the restaurant’s laid-back yet sophisticated dining philosophy. In Tagalog, it resonates as Sabay, meaning “together,” a perfect nod to the communal spirit of sharing food and stories around the table. It is this duality that captures the vision of Offe and Needham: creating a space where authentic cuisine and warm hospitality converge.

Inside, the 124-seat restaurant designed by Hong Kong-based LC Studio balances tradition and modernity. Woven textures, radial motifs, and Thai-inspired elements are reinterpreted with contemporary elegance. Guests can choose between the main dining areas or retreat into one of three private rooms, designed for groups of 6 to 20. Two of these rooms even feature karaoke, celebrating a cultural love shared by both Thais and Filipinos—perfect for lively evenings that blend dining with entertainment. A drinks list curated to complement Thai flavors—featuring cocktails, beers, and crafted pairings—rounds out the experience

For founders Offe and Needham, Sabai represents both evolution and homage. “Following the success of Uma Nota Manila, this new concept is our way of bringing something original and world-class to Manila,” they note. “Chef Puwadol’s exceptional talent allows us to showcase authentic Thai cuisine like never before. Sabai is about comfort and togetherness—extraordinary food, genuine hospitality, and a place for real connection.”

With its mix of regional authenticity, global refinement, and a setting designed for both intimacy and celebration, Sabai is more than just a restaurant—it is a journey into Thai culture and flavors, right in the heart of BGC. Whether it’s a shared feast, a quiet dinner, or a spirited night of food and song, Sabai promises an experience that is as elevated as it is honest.