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Saba Clarendon Street

Contact Information

Saba Clarendon Street
Paul Cadden
26-28 Clarendon Street, Dublin 2,

Telephone: +353 (0)1 679-2000

When Thai food was first becoming popular in Ireland, a man wrote to me from London telling me that we would soon be over-run with airport hanger size restaurants doing bad Thai ...

Saba Clarendon Street
  • Saba Clarendon Street
  • Saba Clarendon Street
  • Saba Clarendon Street
  • Saba Clarendon Street

How to get there

On the left hand side at the top of Clarendon Street - the Chatham Street end.

Good to know

Opening Hours:
7 Days a week
12.00 'til late
Cuisine: Thai/Vietnamese
A La Carte:
Mains €13.95 - €24
Early Bird:
Sunday - Wednesday
3-course €23.95
Value Menu:
7 days a week
Express Lunch
2 course €13.95
Sunday Lunch: Open all day
Children’s Menu: Yes
Number of Covers: 120
Wheelchair Facilities: Yes
Credit Cards:
Private Dining Facilities:
Wifi: Yes
LUAS: St Stephen's Green

About The Restaurant

When Thai food was first becoming popular in Ireland, a man wrote to me from London telling me that we would soon be over-run with airport hanger size restaurants doing bad Thai food.   Happily that didn’t happen here, although we did get a fair number of mediocre Thai eateries, but we did get a couple of really top notch crackers and Saba is undoubtedly one of the best Thai and Vietnamese eateries in the country.

The brainchild of Paul Cadden, it hit the ground running in 2006 and hasn’t stopped since.   People forget that there was a French influence in Vietnam, formerly French Indochina, up to the 1950’s, and indeed in Thailand where there was a French Embassy in the 17th C and the influences of France is still seen in both countries.   Cadden wanted to capture the elegant Colonial influences by way of décor which can be seen in the antique mirrors, polished concrete floor, dark wood and leather, contrasting with vibrant colours and evocative pictures on the walls.  Of course, along with great food, there was nothing the Colonials enjoyed more than a great Cocktail – and they make great Cocktails at Saba.

Taweesak Trakoolwattana is executive chef in Saba and he is passionate about providing the best of traditional and authentic dishes to Saba’s diners.  Known as Tao, he has previously cooked at the highest levels including for the King and Queen of Thailand.   Fresh Thai and Vietnamese herbs, vegetables and fruit, arrive on a weekly basis from Bangkok to Saba’s kitchen which are sourced from co-op farmers to ensure fair prices for the producers. 

Personally I adore the food of South East Asia in general, the aromas, the chilies, the hot sweet sour elements, but it has to be good and it is wow at Saba.  One of my favourite dishes of all time is Tempura Nua Cua, which is soft shell crab, crunchy tasty and delicious, served with a mango, coriander, shallot and chilli salad.  Goong Pao are chargrilled tiger prawns with bean sprout, watercress and cashew nut salad, and a balsamic and red vinaigrette dressing, whilst Smoked Trout Mieng Kam is with ginger, shallots, lime and peanuts served on betel nut leaves. Their chicken wings are divine too; rich and succulent with a soya, honey and sesame glaze served with a sweet sour tamarind dip.  

Mains include Bo, which is fillet of beef marinated in Chang Beer with cracked black pepper, baby carrots, baby turnip and a fresh pepper ginger and soya sauce.  Nobody, in my book, serves seabass like Asian restaurants where it is highly prized, and Saba is no different.  Try their fillets steamed with ginger, soya and Xao Shing wine and Chinese leaves – you will understand what I mean.   I also love their hake in a banana leaf served with a red curry sauce, and their main dish of stir fried spicy soft shell crabs with Thai herbs, baby aubergines, galangal, peppers and chilli.   The steak man is also catered for at Saba with a chargrilled sirloin steak with betal leaf and red curry sauce.  I always look at their selection of noodle dishes -Bangkok, Saigon, Phuket,  various mélanges of rice, vermicelli and egg noodles with prawns, chillis, string beans, holy basil, peppers, beef, and prawns, all of which are delicious, but end up having the Phad Thai noodles to which I am almost addicted.  Phad Thai noodles are synonymous with Thai street food being rice noodles with peanuts, egg, beansprouts and lime with chicken and prawns.  The best idea is probably to get a few dishes and share them.   Wok dishes are served with rice.  You choose whether you have chicken, beef, prawns, or vegetables and tofu, then cooked in different styles with different herbs and spices.  If you really want to blow your head off go for BOOM, which is a fiery stir-fry with red curry paste, birds eye chilies, string beans, fresh peppercorn and galangal root.  Hot Hot.   If you are a curry head then you will be spoiled.  My favourites are Massaman chicken, which has potatoes, onions peanuts and crispy shallots.  I also love Green Chicken with pea aubergines and bamboo shoots, and my other favourite is Road Red Duck with lychees, grapes and pineapple.

Saba is great too for lunch – they have a lovely range of delicious dishes and salads.  They also have a Food to Go menu and fantastic kids menu.  Oh, and they have a fabulous Cookery book – Saba: The Cookbook.

There is always a buzz in Saba.  Hot Hot Hot.

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