dtom jaew

som saa

The crabs we get in live and cook each morning, pick the white meat and save the brown for other recipes; the dressing is made from fresh coconut cream, mandarin, lime, palm sugar and kee nu chillies.  Also in the salad:  finely sliced lemongrass, thai shallots, julienne white turmeric, red chilli and fresh makrut lime leaf.

Bright fresh seafood, lots of aromatics, rich coconut cream and a twang of citrus and chilli - it gets the set menus off to a lovely start.

dtom jaew

som saa

43A Commercial St, London E1 6BD

+442073247790

@somsaa_london

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