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Som Saa

London, Spitalfields - Thai - Restaurant - ££

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Very Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

In a former fabric warehouse near Spitalfields Market, Mark Dobbie and Andy Oliver are drawing the crowds for regionally oriented Thai food of electrifying energy. Occupying a room given hard-edged chic with metal girders and roughed-up brickwork, running to a system that mixes bookings and last-minute walk-ins, it's clearly a winning formula. Seasonings and spices are all correct and very much present in dishes such as gaeng daeng gung si king, a red curry of prawns in a thick liquor alight with Thai basil, ginger and chilli, or massaman curry of braised beef shin with peanuts and roasted shallots. A enterprising tableful might like to go at a whole deep-fried sea bass with a traditional herb mix from the Isaan region and roasted rice powder. Vegetarian offerings include fiery kabocha squash massaman with braised onions and cashews. Jasmine and sticky rices are topped up ad lib, and the classic ways to finish are with salted palm-sugar ice cream with turmeric-grilled banana, or sticky...

In a former fabric warehouse near Spitalfields Market, Mark Dobbie and Andy Oliver are drawing the crowds for regionally oriented Thai food of electrifying energy. Occupying a room given hard-edged chic with metal girders and roughed-up brickwork, running to a system that mixes bookings and last-minute walk-ins, it's clearly a winning formula. Seasonings and spices are all correct and very much present in dishes such as gaeng daeng gung si king, a red curry of prawns in a thick liquor alight with Thai basil, ginger and chilli, or massaman curry of braised beef shin with peanuts and roasted shallots. A enterprising tableful might like to go at a whole deep-fried sea bass with a traditional herb mix from the Isaan region and roasted rice powder. Vegetarian offerings include fiery kabocha squash massaman with braised onions and cashews. Jasmine and sticky rices are topped up ad lib, and the classic ways to finish are with salted palm-sugar ice cream with turmeric-grilled banana, or sticky rice doughnuts with jackfruit in coconut cream. Wines have been conscientiously chosen to cope with the vibrancy of the cooking. A very smart page of German, Alsace and Australasian Rieslings will fit the bill best.

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VENUE DETAILS

43a Commercial Street
Spitalfields
E1 6BDGB

020 7324 7790

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OTHER INFORMATION

Separate bar, Wheelchair access, Dog friendly

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