Mark Dobbie

Australian reared head chef @somsaa_london. formerly cooking at pok pok ny, nahm and the spirithouse.

[Mark Dobbie @Kabe_Morbid]

Swing by and help me try to shake the jet lag. @BenHauke and @emanative playing 11am until 3am… https://t.co/jTmXg3HSru

[Mark Dobbie @Kabe_Morbid]

Gaeng hung lay (northern pork belly curry with pickled garlic and ginger) on @somsaa_london specials board tonight… https://t.co/2vk7jvO8Fm

[Mark Dobbie @Kabe_Morbid]

on the specials tonight: yum hoi shen - scallop, grilled pork n Asian pennywort salad with hand shredded 'tun tuk'… https://t.co/Ii6LzHzOAR

[Mark Dobbie @Kabe_Morbid]

For every table we seat we pop £1 on the bill which goes directly to charity. This month and next we are proud to … https://t.co/focT4GqI4f

[Mark Dobbie @Kabe_Morbid]

Yes yes...we're excited to announce 👉🏻Saturday 5th August 👉🏻 som saa late night #9 👉🏻 special DJ set from @mystery… https://t.co/4LeK5E93Tp

[Mark Dobbie @Kabe_Morbid]

The sun is shining and the beers are cold but we are sold out of food for the day guys....
.
Join us for drinks in… https://t.co/s6ntDpnxu1

[Mark Dobbie @Kabe_Morbid]

Northern style (mainly) bits and pieces coming off the charcoal grills at Climpson's Arch until later tonight. Yar… https://t.co/6pEU9nBdyV

[Mark Dobbie @Kabe_Morbid]

Northern style (mainly) bits and pieces coming off the charcoal grills at Climpson's Arch until later tonight. Yar… https://t.co/6pEU9nBdyV

[Mark Dobbie @Kabe_Morbid]

Good memories..... https://t.co/14ChXPkj8h

[Mark Dobbie @Kabe_Morbid]

On the bar snacks tonight ...little 'jin som mok kai' - grilled banana leaf wrapped tangy fermented pork with ligh… https://t.co/9Y9ciBM37A

[Mark Dobbie @Kabe_Morbid]

On the bar snacks tonight ...little 'jin som mok kai' - grilled banana leaf wrapped tangy fermented pork with ligh… https://t.co/9Y9ciBM37A

[Mark Dobbie @Kabe_Morbid]

Kitchen window shot - homestay in southern Thailand (som saa Thai trip, April 2017) https://t.co/TFxMcPvtYw

[Mark Dobbie @Kabe_Morbid]

spesh tonight: poached jackfruit in the style of mango sticky rice - topped with that thick, slightly sweet n salt… https://t.co/avoLAezYax

[Mark Dobbie @Kabe_Morbid]

spesh tonight: poached jackfruit in the style of mango sticky rice - topped with that thick, slightly sweet n salt… https://t.co/avoLAezYax

[Mark Dobbie @Kabe_Morbid]

Next weekend we will be partying like it's Summer 2015 as som saa makes a return to the culinary motherland that i… https://t.co/6uT3gZFFeV

[Mark Dobbie @Kabe_Morbid]

open for lunch RN til 2.30pm today 🇹🇭 we're offering a set lunch menu for £20 per head for tables of 4+ 🎏 #somsaa … https://t.co/84fL21r37e

[Mark Dobbie @Kabe_Morbid]

open for lunch RN til 2.30pm today 🇹🇭 we're offering a set lunch menu for £20 per head for tables of 4+ 🎏 #somsaa … https://t.co/84fL21r37e

[Mark Dobbie @Kabe_Morbid]

#repost from chef John Chantarasak @englishhippy ✌️
・・・
Maeng-da (แมงดา water beetle) with an essence like sour ap… https://t.co/gAYd0MTMRB

[Mark Dobbie @Kabe_Morbid]

On the specials board tonight we have a northern style boiled soup called 'cho plak plang' with fermented pork, ce… https://t.co/k6lUlm8SUO

[Mark Dobbie @Kabe_Morbid]

On the specials board tonight we have a northern style boiled soup called 'cho plak plang' with fermented pork, ce… https://t.co/k6lUlm8SUO