What We Cook

The dishes worth crossing Miami for.

Khao Soi

“Curry noodle soup with coconut broth, egg noodles, and crispy noodles”

Beef Tallow Fried Rice

“Fried rice cooked in beef tallow with garlic, egg, and beef”

Pad Thai

“Rice noodles stir-fried with egg, peanuts, bean sprouts, and lime”

We cook Thai street food the way it's meant to be cooked — hot, fast, and deeply balanced. Woks blazing. Curries layered. Noodles built with intention, from the first bite to the last.

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From the Kitchen

Where heat meets intention, SOI's dishes are shaped by hands that know fire and balance; the same hands behind the wok that make every plate worth the trip.

This is where Thai street food happens — built with discipline, practiced motion, and a quiet devotion to what's real.

The Space

It's tiny. It's loud. Your elbows might touch strangers.

That's the point.

We're in Sweetwater. Counter seats. Red foldout chairs. Velvet elephants on the wall. Checkered floors in every color. The sort of restaurant you'd expect to find in Bangkok — not Miami. It feels like Thailand because it's supposed to.

Built to share. Hard to give up.

No rules. Just good food.

Thai food shines when it's shared. A few starters, a couple of curries, noodles in the middle — and suddenly the table tells a story. That said, if you already know what you're here for, we respect that too.

The Bar

A focused sake list designed to cool the heat, cut richness, and keep the night going. No ceremony. Just good pours and good food.

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