som saa is set to open its long-awaited permanent restaurant in Spitalfields, East London on 11th April, 2016.
The new opening will follow som saa’s humble beginnings; from a pop-up in Peckham, to a yearlong residency at Climpson’s Arch in London Fields and a crowdfunding campaign, which raised over £700,000 in three days.
The team, which consists of Andy Oliver, Mark Dobbie and Tom George, will open som saa in a former fabric warehouse on Commercial Street, just a minute’s walk from Spitalfields Market.
som saa takes its name from a rare Thai citrus fruit, representative of the founders’ passion for old style Thai cooking and the lesser-known dishes of regional Thailand. Their new menu, devised by co-Head Chefs Andy and Mark, will be divided by cooking techniques and include a daily changing ‘chef’s selection’ bringing together seasonal British produce with quality Asian ingredients, to serve regional Thai dishes with uncompromising flavours.
Alongside the evening menu, som saa have announced a brunch and lunch menu to launch six weeks after opening that will offer quick, street-food style dishes and for those who want the full experience, an edited selection of the evening menu.
som saa has been designed in conjunction with Coriander Buildings and will be sympathetic to the site’s former incarnation as a fabric warehouse. Part London, part Bangkok and part home, with vintage decorations brought back from trips to Thailand. The new site will have a substantial bar and an 80-cover dining room in the rear. The feel will be warm and buzzy with a sharing table near the open kitchen and booths for larger groups.
