about

Saba is a Thai and Vietnamese restaurant on Clarendon Street, in Dublin city centre. Saba meaning “Happy meeting place” in Thai, offers traditional Thai and Vietnamese dishes at reasonable prices in a contemporary setting. Taweesak Trakoolwattana, executive chef in Saba, brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes to the Dublin dining scene. Trakoolwattana has previously cooked for the King and Queen of Thailand. According to Trakoolwattana, diners will immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Trakoolwattana’s focus is on fresh, healthy ingredients and rich authentic flavours. Fresh Thai and Vietnamese herbs, vegetables and fruit arrive on a weekly basis from Bangkok to Saba - sourced from co-op farmers to ensure fair prices for farmers. All the beef, chicken and seafood is sourced locally in Ireland and the tea, coffee and sugar is organic and fair trade. Saba also brings several new ingredients to Ireland for the first time, including the intense betal leaf herb, banana flower and nutritious red Thai rice. Saba also introduces the Vietnamese beers Saigon, Hue and Hanoi. From the start Saba has ensured that its cocktail list keeps pushing the limits with tastes and flavours which reflect and compliment the food. The team of mixologists are always ensuring that the favourites from around the world are promoted while also continuously seeking inspiration from the ingredients and creating their own wonderful cocktails. Saba has recently won the Cocktail Bar of the Year 2010 at the Santa Rita/Sunday Life Magazine Restaurant Awards. Antique mirrors, polished concrete floors, dark wood and leather - contrasted with vibrant colours result in a style that has been described as "colonial meets contemporary". It has also won awards for its stylish design.

Sample Menu

• Hake in Banana Leaf (With a red curry sauce. )
• Punim Phad Pong Karee (Soft shell crab stir fried with curry powder, chilli paste, peppers, celery and spring onions )
• Steamed Seabess Fillets (With pickled plum, ginger, shitake mushrooms, spring onions and a soy and Xao Shing wine sauce )
• Pattaya (Egg noodles with roasted duck, chillis, egg, pak choi, Chinese leaves and mushrooms )
• Green Monkfish Curry (With baby aubergines, string beans, peppers and sweet basil )
• Gaeng Pet Nua (Red beef curry with sweet basil )