Som Saa
Som Saa
Som Saa
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SquareMeal Review of Som Saa

Gold Award

Vying for the crown of London’s best Thai restaurant, “amazing” Som Saa continues to set pulses racing with its fiery regional food and lively warehouse setting. When we visited, the cavernous bare-brick interiors were heaving – packed out with second dates, City-boy outings and raucous thirty-something catch-ups all blissfully happy amid the noise and clatter.

With Andy Oliver (ex-MasterChef) and Mark Dobbie at the stoves, the cooking is also in-your-face: a riot of heat, sweet, sour and more heat that focuses on lesser-known Thai dishes. The duo set out their stall from the very start, whacking your taste buds with chilli-laden yum khamin khao (a prawn and peanut salad with fragrant white turmeric and ka-jorn flowers), followed by an equally spicy som tam salad zinging with lime and fresh tomatoes.

A dish of gai yang (grilled chicken leg with adroitly weighted sweet-sour tamarind dipping sauce) provides temporary respite from the heat, but it’s back to the fiery stuff for gutsy curries – perhaps a braised beef ‘yellow’ riff piqued with cucumber and chilli relish or sour stone bass with cha om omelette. For afters, squeeze in a grilled banana with salted palm-sugar ice cream if you have space.

To drink, cocktails classics are reimagined with hard-to-find Thai ingredients (imagine a ‘no-lime’ pisco sour mixed with betel leaf and cardamom foam), while an entire page of the wine list is given over to napalm-proof Rieslings. Note that Som Saa now takes bookings for parties of any size and has launched two new ‘tem toh’ (‘full table’) tasting menus for lunch and dinner.

Good to know

Average Price
££££ - £30 - £49
Cuisines
Thai
Ambience
Cool, Fun, Lively
Food Occasions
Late night dining
People
Dates, Group dining [8+]

Location for Som Saa

43a Commercial Street, London, E1 6BD

020 7324 7790

Website

Opening Times

Tues-Fri 12N-2.30pm Mon-Sun 6-10.30pm (Sun -10pm)

Reviews of Som Saa

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1 Review 
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Value

Ms/Mrs. Vi Vian W

Som Saa, pop ups and residency days are beyond now...
13 April 2016  
What Som Saa did well was they have proper cooking skills and a very good palate for flavours. Som Saa embraced the whole Thai essence from quite carefully thought out teas, beers and cocktails to fancy tableware to the street food style plasticware. It is still early days for the new Som Saa restaurant but they are well beyond their their pop up and residential days. When it came to food, we had one aim: to have everything they have on the menu. Unanimously, we also agreed to avoid the not so sharing-friendly dishes such as the soups and only picked a couple of salads. Like I said, it was not just another Thai restaurant where there is a generic curry with the choice of your protein. Som Saa offered a handful salads that you might as well just have all of, curries that are just so different from each other, deep fried fish that looks like it was frozen in it's swimming action, simple wok dishes that you know need the force of fierce some fire and desserts appropriately Asian. Dishes were served as when ready. My favourites were: grilled pork neck with a 'jaew' chilli dipping sauce whole deep fried seabass with roasted rice and isaan herbs 'panang' curry of braised salted beef cheeks and thai basil. Other dishes: stir-fried clams with turmeric, chillies and holy basil thai style grilled chicken leg with tamarind dipping sauce stir-fried chicken and long aubergines with yellow beans and thai basil som tam isaan grilled chicken, banana flower, and chilli jam salad burmese style pork belly and shoulder curry with pickled garlic and fresh ginger jungle curry with thai aubergines, grilled fish and holy basil palm sugar ice-cream grilled banana seasonal English /Asian fruit plate
Food & Drink
Service
Atmosphere
Value

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