we were a party of three with reservations at sainam, an isaan style restaurant on davie street at 6:15 pm on a friday. the same owner behind the well known spots maenam and fat mao. the restaurant focuses on the bold, punchy cooking of thailand's north eastern isaan region, which borders laos and shares many culinary traditions with it. compared with the thai dishes that are more widely known internationally, isaan cuisine tends to lean into sharper, more direct flavours. dishes often balance sour lime, salty fish sauce, fresh chilies, and aromatic herbs such as mint and basil. fermented ingredients and toasted rice powder are also common, adding deeper savoury notes and texture. grilled meats, herb forward salads, and papaya salad variations are central to the cuisine, and meals are typically served family style.
the dining room at sainam is relatively small, with around forty seats, but it feels lively and welcoming rather than cramped. the interior blends natural wood, dark tile, and soft green seating, with mirrors and warm lighting helping open up the space. tropical plants and colourful artwork add personality, giving the room a relaxed, modern feel while still remaining casual and comfortable.
before visiting, i wasn't very familiar with isaan cuisine, but it quickly became clear how much the style emphasizes intensity and balance at the same time. many dishes layer pungent, fresh, salty, sweet, sour, and herbal flavours together in a way that feels vibrant and rustic.
the service set the tone early. our server was friendly, welcoming, and happy to make recommendations, which helped us navigate a menu that featured many regional specialties.
to drink, we ordered a beer from main street brewing, chef angus an's crispy lager with a splash of black lime. it was refreshing and slightly tart, a great match for the strong flavours of the food. we also tried two non alcoholic drinks. the lychee rhubarb lemonade, combined lychee, lime juice, and rhubarb syrup with a fresh lychee garnish. it was bright and refreshing with a gentle sweetness. the mango thai and ginger mixed mango purée, lime juice, ginger beer, and cassia bark, giving it a deeper, slightly spicier flavour.
one of the highlights of the meal was the som tum korat papaya salad. this korat style version came with peanuts, dried shrimp, fermented fish sauce, and pork crackling. it had everything you want from a papaya salad, crunchy, funky, salty, sour, and spicy, with the pork crackling adding extra texture.
we also ordered the local mussels, served with bird's eye chili on the side, along with thai basil and lemongrass in a nahm jim seafood sauce. the flavours were bright and aromatic, though the broth itself was quite salty. in hindsight, it likely would have been better balanced eaten with rice.
the crispy wings with sweet fish sauce were simple but very satisfying, crispy on the outside, sticky with sauce, and finished with herbs that helped keep them from feeling too heavy.
another standout was the nam tok pork neck. the grilled pork neck was well seasoned and very flavourful, tossed with toasted rice powder, fresh herbs, and a spicy lime dressing. it had great texture and a smoky richness that paired nicely with the sharp acidity of the dressing.
we also tried the pad thai with chicken, which we tend to order at almost every thai restaurant as a point of comparison. the classic stir fried noodle dish came with tamarind sauce (not ketchup) egg, tofu, peanuts, chives, and bean sprouts. compared to the more regional dishes, it was the most familiar item on the table, it was sweet, but well balanced and satisfying.
overall, the meal felt like a great introduction to this style of thai cooking. the food leaned into bold, rustic flavours, and many of the dishes worked best when shared around the table. paired with friendly service and a warm, lively dining room, sainam delivered a memorable and flavourful dining experience. read more