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We recently had the privilege to accompany the brilliant James Millton on a pilgrimage to Table Hurst Farm in Kent to learn more about the practice and theory of biodynamics. Hosted by Bibendum Wine...

Our friends Freddie Jansen and Anais van Manen have been running the brilliant Snackbar for several years and have dished up unique bites and packed events all over London . Now though, they're lookin...

If you're a regular visitor, follow us on social media, or subscribe to our newsletter you'll probably already know that we adore riesling. The great vineyards of Germany in particular produce some of...

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...

We've always put a lot of thought into our drinks, and the cocktail list reflects our enthusiasm for rare ingredients, fresh Asian produce and historical recipes. But we've had a nagging feeling that...

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...

In the course of opening and running som saa, we've had all sorts of ideas. Some, like collaborations with Bo.Lan and David Thompson, or importing a thai coconut cream press, we've managed to make a r...

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...

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...

We recently made a playlist for lifestyle site Urban Junkies.  The selection is the type of thing we play in the restaurant - an eclectic mix ranging from Gil Scott Heron...

We're happy to say that som saa will be cooking up a special menu just for the festival and will be serving hungry diners on Thursday and Friday night alongside our good friends Salon and The Quality...

We recently found ourselves back in Thailand, revitalising the taste buds and traveling around looking for new dishes, ingredients and techniques. Our travels began this time in Mae Hong Son, a r...

Last Monday some of our som saa kitchen crew headed down to Kiln restaurant in Soho to cook at an event called 'Larb Bar'. Larb (also sometimes spelt or laab / laap / larp) is...