Som Saa

This buzzy modern Thai restaurant in Shoreditch focuses on regional specialties using British ingredients: Cornish duck leg mussaman curry with quince or a Chalk Stream trout stir-fry with kaffir lime leaf. Co-owners and co-head chefs Andy Oliver and Mark Dobbie met in the kitchen of David Thompson’s now-closed Nahm restaurant in the Halkin Hotel and crowdfunded the money to open Som Saa.