After a journey that has taken them from a pop-up in Peckham to an arch in London Fields, som saa has finally found a place to call their own. Having launched a crowd-funding campaign that raised over £700K in just three days, Andy Oliver, Mark Dobbie and Tom George are opening som saa permanently on April 11th in a former fabric warehouse on Commercial Street — barely a minute away from Spitalfields Market.
Andy Oliver, who has worked at two of Thailand’s best restaurants, Nahm and Bo.Lan in Bangkok, and Mark Dobbie take the reigns of som saa’s kitchen, where they’ll whip up regional Thai dishes that represent their passion for the cuisine. Now that they have their own permanent setup —with much more space too — the chefs are able to expand their repertoire (and there arms) by making their own coconut cream in-house, as well as curry pastes and traditional Thai sausages. There’ll be no compromising on flavours at som saa; we hear there’s even a dedicated wok section…
The menu, devised by co-Head Chefs Andy and Mark, will be divided by cooking techniques and include a daily changing ‘chef’s selection’. As well as classics from Climpson’s Arch, the Spitalfield’s venue has got some freshies to add: gaeng daeng moo yaang (red curry of grilled pork, green banana and holy basil); and from the wok section, pad char ahaan talay (stir fried prawns, clams and squid with lime leaves, young peppercorns and wild ginger).
Bringing a party of four to the table? There are larger dishes designed to share such as dtom yam kha koo thort (hot and sour soup with whole deep fried pork hock). If you’ve got room for dessert, make sure you sample the new delights such as khao neio durian (sticky rice and durian topped with freshly made sweet & salty coconut cream). Who said you needed apple crumble to curb that dessert desire?
Alongside their evening menu, som saa will introduce a brunch & lunch menu in the coming months that will offer quick, street-food style dishes such as pad grapow pbet (stir fried duck with holy basil, chillies and a crispy duck egg on top), khao soi neua (Northern-style beef curried noodle soup with crispy egg noodles and pickled mustard greens), and khao tom (crispy chilli omelette).
No doubt you’ll need some thirst quenchers to pair with this delicious food. Thankfully, you’re in good hands as som saa are well equipped with a dedicated bar offering a range of cocktails inspired by Thai ingredients and fresh produce. Some tempting highlights include Krahang Old Fashioned (sandalwood, smoked buffalo trace, mandarin peel, gomme); Blue Lotus Fizz (blue lotus tea liqueur, prosecco, lime) and and Miang Nam (tequila, betel leaf, green chartreuse, manzanilla sherry, kaffir lime oil).
Languid ceiling fans will oversee ice-cold craft and Asian beers, alongside a wine list chosen to match the intensity of Thai flavours, including some off list specials. Finally, the team have collaborated with specialist supplier, Postcard teas to select a bespoke tea list for those who prefer a brewed beverage to go with their meals.
Head down to Spitalfields for a
trip to taste of Thailand that doesn’t require a passport and 15 hour flight.
som saa, 43A Commercial Street, London E1 6BD