San Francisco Welcomes Saam: A Game-Changing Thai Restaurant from Bangkok's Michelin-Starred Chef

San Francisco's dining scene has a new star: Saam, the first U.S. restaurant from Bangkok-based chef Thitid 'Ton' Tassanakajohn. Known for his Michelin-starred establishments Le Du and Nusara in Bangkok, Tassanakajohn brings his culinary expertise to the West Coast with a menu that challenges traditional Thai dining in America.

## A Taste of Bangkok in San Francisco

Saam opened its doors on July 24, offering an a la carte menu that surprises even seasoned Thai food enthusiasts. The restaurant's name, meaning 'three' in Thai, reflects its trio of partners-Tassanakajohn, Tee Atthapon, and Ty Choosuwan-and the three essential elements of Thai cooking: spicy, sour, and sweet. Unlike the sleek interiors of many Bangkok restaurants, Saam's space exudes a warm, lived-in charm with wooden details and faux clay stoves, creating an inviting atmosphere.

The menu features dishes that deviate from the usual Thai fare found in the U.S. For example, instead of pad Thai, Saam offers a shareable plate of khao soi, topped with shrimp, squid, mussels, and a gentle curry sauce. Another standout is the som tum-inspired dish, which replaces papaya with diced local peaches and marinated raw shrimp. Spice-averse diners should be prepared for intense chile heat, as the dishes come preset by Tassanakajohn.

## Highlights from the Menu

| Dish | Description | |---|---| | Khao Soi | Thick wheat noodles topped with shrimp, squid, mussels, and a gentle curry sauce | | Som Tum-Inspired Dish | Diced local peaches with chunks of marinated raw shrimp | | Duck Breast | Thin-sliced duck from Root Down Farm, coated in a curry of shrimp, fingerroot, makrut lime, and young coconut | | Salt-Crusted Baked Fish | Branzino with spicy pla ra and milder peanut sauce, served with lettuce and mint leaves | | Grilled Pork Chop | Snake River Farms pork with a Northern Thai om sauce | | Gaeng Kua Manila Clams | Manila clams in a red curry sauce, served over jasmine rice |

Desserts at Saam play on beloved Thai flavors, such as a bruleed meringue over ripened mango and sticky rice, and a soft Thai iced tea cheesecake. A German riesling pairs well with the menu, complementing the sweet and tart flavors.

## A Chef's Vision for Thai Cuisine in America

Tassanakajohn's decision to open Saam in San Francisco was influenced by his appreciation for the city's local produce and cool weather. He believes that the city's climate and access to fresh ingredients like lemongrass and coriander root make it an ideal location for his restaurant. Tassanakajohn is hopeful for Saam's success, despite the challenges of managing places on both sides of the Pacific.

'I want to give San Francisco something different,' Tassanakajohn said. 'I want people to feel that there’s so much more flavor to Thai food.' While San Francisco already has two Michelin-starred Thai restaurants-Kin Khao and Nari-Saam brings a unique perspective from one of Thailand's most renowned chefs. In Los Angeles, despite its sizable Thai population and diverse Thai restaurant scene, there's nothing quite like Saam in terms of sensibility, execution, and creativity.