Sabai Restaurant
G/F Shangri-La The Fort 30th Street, corner 5th Ave, Taguig, BGC
As Thai as it gets 🇹🇭 Honest flavors. Bold vibes. A whole lot of soul.
@eat.sabai | Sabai | www.eatsabai.com
reservations@eatsabai.com
+63 995 643 7283
Sabai, the first original concept from Alex Offe and Michael J. Needham, the team behind Uma Nota Manila, has opened at Shangri-La The Fort, BGC. Meaning “relaxed” or “comfortable” in Thai—and resonating with the Tagalog sabay (“together”)—the restaurant embodies connection and ease. Helmed by Chef Puwadol Assavadathkamjorn, it celebrates soulful Thai flavors—especially from the South—elevated with modern refinement and authenticity, paired with a curated cocktail program.
Having tried all the Thai Select restaurants in Manila and being part of the Labuyo 100 group who ate 100+ pcs of labuyo challenge, I thought I could handle Sabai—but I was wrong.
Designed by Hong Kong-based LC Studio, Sabai offers 124 seats across two main dining areas and three private rooms for 6 to 20 guests, with the larger rooms featuring karaoke for a lively, cultural touch.
Sabai Restaurant
G/F Shangri-La The Fort 30th Street, corner 5th Ave, Taguig, BGC
As Thai as it gets 🇹🇭 Honest flavors. Bold vibes. A whole lot of soul.
@eat.sabai | Sabai | www.eatsabai.com
reservations@eatsabai.com
+63 995 643 7283
starters
PLA KUNG PAE พลากุ้งแพ มั 🌶️ 390
Crispy prawn fritters dipped into a spicy herb dressing.
Crunchy. Zingy. Gone in Seconds
Plump shrimp with a spicy kick on a crisp—just the right bite to fire up your appetite.
KANOM KROK NA HOI SHELL ขนมครกหน้าหอยเชลล์ 🌶️ 550
Seared scallop nestled in warm Thai coconut pudding.
Creamy, briny, and a little indulgent.
Even better—the scallops, packed with herbs and spices, best enjoyed in one perfect bite.
WATERMELON SUGAR HIGH แตงโมหวานน้ำตาลเย็ม 450
Fresh and floral with a twist of Thai. A vibrant mix of pink gin, watermelon, Thai basil syrup, and lemon. Non-Alcoholic option available.
LYCHEE ZING ZING ลินจีซู่ซ่า 400
A fizzy lychee-ginger refresher. White rum, lychee juice, ginger syrup, lemon, and soda come together in this zesty, sparkling cooler.
I’m not a fan of overly sweet cocktails—even with pop rocks on watermelon or a lychee-ginger mix, it all just tastes like sugar. But to be fair, the sweetness does balance nicely with the heat of the Thai dishes. Skip the cocktails.
mains
TOM YUM KUNG ต้มยำกุ้ง 🌶️🌶️ 850
The OG spicy-sour prawn soup. Lemongrass, lime, chili-fire and flair in a bowl.
When the server asked if I wanted it Thai spicy, I said yes—and instantly regretted it. The Tom Yum was so fiery we couldn’t enjoy it, and I paid for it for three days after. My wife was furious, and I learned my lesson: go for mild or minimum spice so you can actually savor the dish.
PAD KAPRAO KHAI ผัดกะเพราไก่ 🌶️🌶️ 520
A fiery stir-fry of minced chicken meat, Thai holy basil, garlic and chili – bold, messy and made to be eaten with rice.
Generous chunks of chicken, manageable heat if you set aside the chilies—best enjoyed with steaming hot rice.
PLA NUEA YANG พล่าเนื้อย่าง 🌶️🌶️ 890
Grilled Wagyu beef in a spicy Thai herb salad. Big flavors, bigger energy.
Tender wagyu with a well-balanced spicy Thai herb salad—sulit with its generous serving and sauce that’s perfect for rice.
KANG PANANG NUEA NONG LAI แกงพะแนงเนื้อน่องลาย 1,150
Stewed beef silver shank with panang curry.
Thick, nutty Panang Curry. It’s a hug disguised as dinner
Our favorite—the Panang Curry! Silky, creamy, and packed with deep herb flavors over tender beef. We wiped the plate clean with rice and would come back just for this.
NHAEM SAM CHUN TOD แหนมสามชั้นทอด 🌶️ 580
Fermented pork belly, deep fried and garlicky
Funky, fatty and totally addictive.
Like fried pork belly with their own sriracha sauce—but honestly, the Pinoy versions is better.
DESSERT
THAI MILK TEA 200
The Thai milk tea was spot on—bold tea flavor, a touch of milk, just the right sweetness to cool the spice, and way more fun to drink than the cocktails.
MANGO STICKY ข้าวเหนียวมะม่วง
Mango sorbet, sticky rice, coconut sauce
Mango sticky rice topped with mango sorbet, made better by the extra-thick coconut sauce.
FINAL THOUGHTS
Overall, I learned two things at Sabai—skip the Thai-level spiciness, and stick to their excellent curries, coconut sauces, and main dishes. Must-orders include the Stewed Beef Silver Shank in Panang Curry, Grilled Wagyu Beef in spicy Thai herb salad, Thai milk tea, and the mango sticky rice for dessert. Pass on the overly sweet cocktails and mini-starters; go straight for the family-style mains. Best enjoyed with friends or family (booth seats for date night work too). Budget around ₱1,500 per head.
Congrats Uma Nota team on bringing Sabai to life! Can’t wait to head back and explore the rest of the menu.
Sabai Restaurant
G/F Shangri-La The Fort 30th Street, corner 5th Ave, Taguig, BGC
As Thai as it gets 🇹🇭 Honest flavors. Bold vibes. A whole lot of soul.
@eat.sabai | Sabai | www.eatsabai.com
reservations@eatsabai.com
+63 995 643 7283
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. We were invited to try Sabai with a set menu and we paid for the extra dishes or drinks we ordered.
P.S. This is a sister company of Uma Nota: UMA NOTA in Manila! (First Impressions)