som saa, the critically acclaimed Thai restaurant from Andy Oliver and Mark Dobbie, will reopen on 11 November following a temporary closure due to a kitchen fire in May. One of the first restaurants to spark a wave of interest in regional Thai cuisine, som saa returns with renewed energy and an unwavering commitment to bringing the vibrant flavours of Thailand to the capital, using the very best British and Thai ingredients. As with Kolae, som saa’s sister restaurant, which opened in 2023 and showcases Southern Thai cooking, the menu will remain devoted to authentic Thai cuisine with uncompromising flavour and high-quality produce.
The team has used this hiatus as an opportunity to travel, research and develop an evolved food and drink offering, as well as refining some of som saa’s much-loved signature dishes that first made the restaurant a favourite among diners and critics alike. Diners can expect bold flavours and a contemporary approach to Thai dishes, including new additions of lemongrass salad with squid, pork and cashew nuts and salted beef and fresh bamboo braised in coconut cream, which will sit alongside returning favourites such as Isaan style deep fried seabass.
For the first time, som saa will introduce a dedicated bar snacks menu, featuring new dishes like pickled mango with fried shrimp paste relish and rice crackers with grilled cockles and chilli jam, alongside beloved signatures such as crispy chicken skin with sriracha and cashew nuts with lime leaves and dried chillies. A specials section will also debut, showcasing plates including glass noodle claypot with smoked duck and garlic chives, red curry of grilled pork, holy basil and green banana, and salad of coconut palm heart, prawns and Thai peanuts.
The drinks programme has been similarly revitalised, with innovative cocktails like the Green Negroni (clarified Campari, pandan-infused gin, Cocchi Americano) and the Snowglobe Sour (bourbon, coconut cream, lime, Thai tea and cassia foam) joining the line-up. The non-alcoholic offering has also been expanded to include made-to-order, zero-proof cocktails, premium cold brew sparkling teas, and house-made kombuchas, infused with ingredients such as palm sugar, galangal, and mandarin for a Thai twist. som saa’s dynamic wine list continues to spotlight both classic and natural, low-intervention styles, including a dedicated Riesling section designed to perfectly complement the punchy
Thai flavours.
som saa’s interiors underwent a renovation earlier this year, in partnership with A-rnd Studio, and have since been refreshed during the closure.
Of the reopening, Andy Oliver said, “The fire and resulting period of closure have been very challenging, but the silver lining of this is that we've been able to reflect on how som saa has developed and matured since opening nearly 10 years ago. The Thai food scene in London has come a long way since then, so it feels like a nice moment to re-introduce the restaurant to people who might not have visited in a while.”
Mark Dobbie also commented, “We loved the experience of opening Kolae recently, and having some time away from som saa has allowed us to remember what makes it such a special place for us. It's a nice opportunity to give some attention to our first child, so to speak!”
