Som Saa to reopen after six-month closure

The critically acclaimed Thai restaurant from Andy Oliver and Mark Dobbie will reopen on 11 November, following a temporary period of closure due to a kitchen fire in May. 

Sam Saa returns with a renewed commitment to bringing the flavours of Thailand to the capital. As with Kolae, Som Saa's sister restaurant, which opened in 2023 and showcases Southern Thai cooking, the menu will remain devoted to serving authentic Thai cuisine. 

The team used the hiatus to travel, research and develop an evolved food and drink offering. 

The menu

Diners can expect bold flavours and a contemporary approach to Thai dishes, including new additions such as 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 sea bass. 

Som Saa will introduce a dedicated bar snacks menu for the first time, featuring dishes like pickled mango with fried shrimp paste relish and rice crackers with grilled cockles and chilli jam, alongside 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 cocktails like the 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, while the wine list continues to spotlight both classic and natural, low-intervention styles. The non-alcoholic offering has also been expanded to include made-to-order, zero-proof cocktails, premium cold brew sparkling tea and house-made kombuchas. 

"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," says Oliver. 

"The Thai food scene in London has come a long way since then, so it feels like a nice moment to reintroduce the restaurant to people who might not have visited in a while."

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