After the success of their pop-up restaurant operating out of Climpson’s Arch in London Fields, proprietors Andy Oliver and Mark Dobbie took the leap to permanent, opening in a former fabrics warehouse. Just like the atmosphere – loud and buzzy – the food at som saa pulls no punches in terms of flavour. This is regional Thai food as it should be. From the Bangkok-style som tam salad, to the guinea fowl jungle curry and the whole deep fried seabass, you really do get an explosion of taste and texture, and not a green curry in sight. Their Thai-inspired cocktails stand up to the boldness of the food brilliantly too.