News & more / food

gaeng daeng gung si kingred curry of whole prawns, ginger and thai basil-This is a rich and slightly thicker style of red curry, which showcases high quality UK sustainably farmed prawns, and - unusua...

gaeng massaman neuamassaman curry of braised beef shin, peanuts and roasted shallots-Massaman curries are rich coconut cream based curries, mild in chilli spice but redolent of Indian spices such as a...

gaeng daeng neuared curry of grilled beef, squash and Thai basil-This is a classic Central Thai style red curry recipe - rich and rounded in seasoning, finished with aromatic Thai basil leaves. serves...

gaeng massaman jayvegan massaman curry of winter squash, peanuts and roasted shallots-Massaman curries are rich coconut cream based curries, mild in chilli spice but redolent of Indian spices such as...

gaeng ba jungle curry of british game-Thai jungle curries are country style curries, most commonly found in the Central Plains of Thailand. They tend to be very spicy and use stock, rather than...

Gaeng Hung Lae, often referred to as 'Burmese curry' in Chiang Mai, is a great example of how Thai food has been shaped by cross border influences. It is thought to have first appeared between th...

Earlier in the year we partnered up with Umami inspiration and Dr Johnny Drain to investigate the role umami plays in Thai cuisine. From Chiang Mai in the North to Sakon Nakhon in the east all th...

This is the final of our 3 food/travel posts from our trip out to Northern Thailand earlier this year. The photos below are all from Mae Salong - a small village in the tea growing...

The inimitable John Chantarasak made a permanent impression on som saa and will forever be a part of our story. Pitching up to Climpson's Arch on the very first day, long before we were 'a thing', he...

Santol (or kraton in Thailand) season has arrived!! Santol are a fruit similar in size to grapefruit, with soft velvety skin. Inside the fruit there are generally 5 large seeds surrounded by a fragran...

Thai food has always been designed to share, which is why dining with a large group of friends is one of the best ways to enjoy the som saa experience.  Our a la carte reservations cater for tabl...

Lou and Llion, two long standing members of som saa recently took their first trip to Thailand and wrote about some of their impressions "In Thailand, you quickly come to realise that the best food ca...

Spring is sprung (for now) and we are enjoying the first shoots of nature's bounty...From Thailand we're getting ingredients such as beautiful marian plums, which are going in desserts and salads, and...

If you've not been to som saa in a while, we've been making a number of tweaks to the menu. Our new and improved Tem Toh menus have been a major change, but our separate dessert menu is a smaller one...

som saa NYE-We don’t have any fireworks but we do have an amazing thai feast and a great night lined up!- Almost all our later seatings have gone but we have plenty for those who want to eat earl...

RESERVATIONSThe som saa project is already more than four years old - a wrinkled veteran of a restaurant scene that evolves at breakneck speed. Back when we started, we were the new kid on the block a...

Kanom khao mao thort - or young green rice and coconut fritters.  These green rice and coconut fritters are new on the menu and it's a dish we've been excited about cooking for quite so...

Molam SundaysFor six Sundays this Summer (starting 17th June) we will be running a special afternoon and evening service focused on the rustic dishes of Thailand's countryside and backstreets. Ex...