Som Saa Spitalfields
Menu with Prices in the UK

Succulent marinated Tamworth pork collar skewers glazed with sweet soy, garlic, and white pepper, grilled over charcoal and served with spicy tamarind dip.

Deep-fried northern Thai minced chicken patties packed with lemongrass, mint, shallots, dried chilli, and roasted sticky rice powder with sweet jaew glaze.

Fresh wild cha plu betel leaves topped with toasted coconut flakes, diced lime, ginger, roasted peanuts, shallots, and a rich caramelized palm sugar tamarind reduction.

Artisanal Chiang Mai pork sausage seasoned with lemongrass, galangal, kaffir lime leaf, turmeric, and fresh red chillies, grilled crisp and served with pickled ginger.

Free-range chicken wings tossed in garlic and fish sauce, deep-fried ultra-crisp and served with a tangy sweet chilli dipping relish.

Tempura-style crisp battered mild green chillies seasoned with sea salt, crushed white peppercorns, and served with sweet garlic vinegar.

Crispy puffed pork scratchings served alongside a smoky Northern Thai relish of wood-roasted green chillies, garlic, and shallots.

Golden cubes of fried silken tofu with a crisp crust and custardy center, dressed in sweet tamarind reduction, crushed roasted peanuts, and fresh coriander.

Hand-shredded unripe green papaya pounded in a clay mortar with dried shrimp, bird's eye chillies, cherry tomatoes, snake beans, garlic, roasted peanuts, lime juice, and palm sugar.

Intense northeastern Isaan style papaya salad pounded with salted rice-field crabs, pungent house-fermented fish sauce (pla rah), fiery chillies, garlic, and lime.

Wok-toasted minced duck breast and crispy duck skin crackling tossed with toasted sticky rice powder, fresh galangal, mint, sawtooth coriander, shallots, lime, and dried chillies.

Charcoal-smoked long purple aubergine dressed with soft-boiled free-range duck egg, sliced shallots, mint leaves, garlic chips, and a zesty lime-chilli dressing.

Aromatic herbal salad featuring shredded betel leaves, lemongrass, makrut lime leaves, toasted cashews, crispy fried shallots, and sweet-sour tamarind dressing.

Woodland oyster and shimeji mushrooms sautéed and tossed with roasted rice powder, mint, coriander, lime, and crushed roasted chillies.

Som Saa's crowning glory: whole Cornish sea bass deep-fried crisp, filleted and tossed in a vibrant Isaan salad of roasted rice powder, fresh mint, coriander, shallots, sweet-sour tamarind dressing, and dried chillies.

Cornish duck leg braised meltingly tender in fresh daily pressed coconut cream with roasted sweet potato, charred shallots, cardamom, cinnamon, peanuts, and tart poached quince.

Vibrant aromatic green curry of wild tiger prawns simmered in raw pressed coconut milk with Thai apple aubergines, pea aubergines, sweet Thai basil, and makrut lime.

Slow-braised British Dexter beef shin in a thick, rich red Panang curry sauce enriched with coconut cream, crushed roasted peanuts, and finely shredded kaffir lime leaf.

Southern-style fiery sour turmeric and tamarind broth with wild king prawns and squares of acacia frond (cha-om) omelette.

Mild and fragrant yellow curry with sweet roasted butternut squash, crunchy lotus root, silken tofu, and crispy shallots simmered in coconut milk.

Clear fiery herbal broth made from dayboat white fish bones, infused with crushed lemongrass, fresh galangal, bruised bird's eye chillies, lime juice, and king oyster mushrooms.

Comforting velvety coconut broth with tender poached chicken thigh slices, young galangal roots, lemongrass stalks, straw mushrooms, and fresh coriander.

Charcoal-grilled slices of marinated Tamworth pork collar, boasting caramelized edges and tender marbling, served with spicy toasted rice jaew dip and fresh herbs.

Free-range British chicken thigh marinated in crushed coriander root, garlic, black peppercorns, and turmeric, flame-grilled and served with sweet tamarind chilli glaze.

Tender wok-blistered long purple aubergine stir-fried over high heat with fermented yellow soybeans, garlic cloves, red bird's eye chillies, and aromatic Thai sweet basil.

Fast wok stir-fry of Cornish squid, dayboat fish fillet, and king prawns tossed with fresh green peppercorn clusters, wild rhizome ginger (krachai), chillies, and garlic.

Fresh water spinach (morning glory) flash-fried in a searing wok with yellow bean paste, crushed garlic cloves, fresh red chillies, and soy sauce.

King oyster, enoki, and shiitake mushrooms wok-fried with spring onions, sweet garlic, Thai soy sauce, and cracked white pepper.

Authentic glutinous sticky rice steamed in traditional woven bamboo baskets, meant to be rolled by hand and dipped into salads and curries.

Steamed premium Thai hom mali fragrant jasmine rice with delicate pandan floral aroma.

Jasmine rice tossed in a scorching wok with free-range eggs, diced spring onion, light soy sauce, and white pepper.

Freshly laminated southern Thai layered flatbread, pan-fried crisp and flaky, perfect for scooping up duck massaman curry.

Traditional Isaan dipping condiment crafted from roasted ground sticky rice, smoky dried chillies, tamarind water, fish sauce, lime, and spring onions.

Charred green chilli, shallot, and garlic dip served with chilled crisp English cucumber batons.

Som Saa's iconic dessert: whole baby bananas brushed with turmeric and charcoal-grilled till caramelized, served with rich salted palm sugar ice cream and toasted sesame.

Ripe sweet Thai honey mango served alongside warm coconut sticky rice, salted coconut cream drizzle, and crisp yellow mung beans.

Silky steamed pandan-scented coconut custard topped with thick salted coconut cream and crushed toasted peanuts.

Artisan ice cream infused with deeply spiced orange Thai black tea, condensed milk, star anise, and crushed wafer.

Kaffir lime leaf infused London dry gin, fresh Thai sweet basil, lychee nectar, fresh lime juice, and aromatic Peychaud's bitters.

Smoky artisanal Mezcal shaken with bitter Aperol, sour tamarind puree, house galangal cordial, and freshly squeezed lime.

Pandan leaf infused dry gin, Luxardo Bitter Bianco, and French Suze gentian liqueur served over a hand-carved ice cube.

Artisanal Brazilian Cachaça, house-made mandarin citrus cordial, bruised garden mint, coriander stems, and fresh lime juice.

Sang Som Thai sugarcane rum, smoky Lapsang Souchong black tea, lemongrass cordial, egg white foam, and fresh lime.

Crisp, full-bodied 100% barley malt Thai lager with a clean finish that cuts through spicy chili and rich coconut curries (5.0% ABV).

Authentic brewed Thai spiced black tea sweetened with condensed milk and evaporated milk, poured over crushed pebble ice.

Whole chilled green young Thai coconut, opened fresh to order with sweet electrolyte-rich water and tender flesh to scoop.