Before officially opening its doors at Shangri-La The Fort this July, Sabai gave a special one-night-only preview recently, where its soon-to-be signature dishes will take over the kitchen of its sister concept.
This debut was held at the vibrant Brazilian-Japanese restaurant Uma Nota Manila, one of the city’s most vibrant dining destinations. The first original concept by restaurateurs Alex Offe and Michael J. Needham is inspired by the Thai word sabai (สบาย), meaning “relaxed,” and its charming parallel to the Tagalog word sabay, meaning “together.” The name captures the vision of a space that is elevated yet comforting — where food becomes a vehicle for connection.
At the helm is Southern Thailand native and head Chef Assavadathkamjorn Puwadol — fondly known as Chef Tob — whose credentials include stints at Michelin-starred institutions like Le Normandie by Alain Roux, Pru and Bangkok’s two-starred Sühring. The preview was a first taste of his refined, heartfelt approach to Thai cuisine.
“This preview is a unique opportunity to share a taste of what’s to come. We are incredibly proud to partner with Chef Tob, whose exceptional talent will showcase authentic Thai cuisine like never before. Sabai captures our vision for a relaxed yet elevated space where guests can connect over extraordinary food and genuine hospitality,” shared partners Offe and Needham.
Sabai offers a regional journey through Thai cuisine, crafted with honesty and soul. Designed by LC Studio, the restaurant features two main dining areas and three private rooms (two with karaoke), blending traditional Thai design with modern comfort. Sabai embodies both the Thai meaning of comfort and the Tagalog meaning of together — a space for food, culture and connection.