After opening its residency at Climpson’s Arch by London Fields in October 2014 to public and critical acclaim, Som Saa has fast become one of our go to spots. The team headed up by Andy Oliver, Mark Dobbie and Tom George give Thai food a much needed shot in the arm and thankfully you will not see a green curry or pad thai in site. Instead they serve up an interesting range of lesser known Northern province dishes cooked on charcoal grill and wood fired oven.
Open Thursday to Sunday, Som Saa offers a selection of grilled meats, fish and vegetables, salads, sharing dishes and fiery Thai bar snacks, all recommended with a variety of Asian inspired cocktails and a range of craft beer and wine.
Although you can order separately, we highly recommend sharing a number of dishes between parties to appreciate the full range of the menu. Our suggested meal for two consists of; Yum Makeua (burnt aubergine salad with soft boiled egg), Som Tam (green papaya salad – obligatory!), Gai Yaang (grilled chicken leg with dipping sauce), Nam Dtok Pla (fried whole sea bass) and the dreamy Kluey Thort ice cream to finish.
The chef’s passion and knowledge of their craft is indisputable and transfers naturally to the food. Each plate buzzes with flavour and excitement as will you following each bite.