Som Saa started life as a Thai food pop-up in a East London railway arch which was so popular, that following a crowd-funding campaign they opened a stunning restaurant in a warehouse near Spitalfields Market, attracting rave reviews of the regional Thai food with uncompromising flavours.
They created an amazing banquet menu for No.6 including such delights as ‘Miang Chomphu’ – Rose apple with chili, young ginger and a peanut, palm sugar and smoked fish caramel and ‘Ngop Pla’ – Grilled banana leaf parcels of brill, red curry, young coconut and ‘bay your’ leaf.
Som Saa co-Head Chefs Andy Oliver and Mark Dobbie originally met in London in 2009 at the Michelin-starred Nahm restaurant under the tutelage of the legendary David Thompson. Andy then went on to work at Bo.Lan in Bangkok and The Begging Bowl in Peckham. Mark meanwhile rose to become he ad chef at Pok Pok, New York and was instrumental in them winning a Michelin star in 2014. Co-founder and General Manager Tom George’s operational experience spans across a number of concepts, but was mostly recently restaurant manager at Mayfair institution Goodman.
The Som Saa banquet at No.6 was the most innovative Thai banquet ever served at a UK festival.