Following a year long pop-up residency and successful crowd-funding campaign, Som Saa has a permanent home.

Som Saa has been masterminded by Andy Oliver (ex-Nahm Chef) and Tom George (previously a manager at Goodman Mayfair). This permanent restaurant (taking over an old fabric warehouse, maintaining the rustic wood, industrial cast iron and bare brick) will continue to serve up little known (authentic) dishes from Northern and North Eastern Thailand, utilising the charcoal grills and wood fired oven as they did in in their pop-up in Peckham and residency at London Field's Climpson's Arch.

In addition, it showcases new and regional dishes from all over the country, including a number of curries featuring fresh coconut milk made on site, and stir fries made with a mix of Thai and seasonal British ingredients — such as pad chaa aharn talay (stir fried prawns, clams and squid with lime leaves, young peppercorns and wild ginger) and pad grapow pbet (stir fried duck with holy basil and chillies and a crispy duck egg over rice). Expect a number of larger dishes for sharing, including tom yam kha moo thort (a hot and sour soup with whole deep-fried pork hock). The drinks menu offers craft beers, paired wines and cocktails featuring Thai ingredients, and there's also a ahaan kap klame (drinking foods menu) of Thai bar snacks (fried garlic, chilli wrapped in pickle).

Ideal For

Getting your Thai on...

Signature Dishes

Gung pao nam jim talay - salt roasted red prawns with a green chilli dipping sauce; Gaen hung lay - Northern style pork curry with pickled garlic and ginger; the whole deep-fried fish and the Northern style pork curry with pickled garlic and ginger.

Signature Drinks

Kaffir Lime G&Ts, made with fresh kaffir limes, sourced specially for som saa. Imperial Fizz, prosecco, jasmine silver needle tea and yellow chartreuse.