David Thompson, the Australian chef who brought modern Thai cuisine to London, will be cooking alongside his inheritors in a one-off evening at Som Saa in Spitalfields next month.

Thompson ran the elegant and much praised Nahm at the Halkin hotel in Belgravia from 2001 to 2012, and is now based along with the restaurant in Bangkok. More recently he has opened the streetfood-style Long Chim (“come and taste” in Thai) in Singapore, Perth and his home city of Sydney.

Mark Dobbie and Andy Oliver both worked at Nahm before founding Som Saa under the railway arches in Hackney. They moved just over a year ago into their Commercial Street premises, winning applause in the latest Harden’s Survey for “dishes that could blow your head off”.

The hosts will be joined by chef teams from fellow new-wave Thai joints Smoking Goat in Covent Garden, Kiln in Soho and the Begging Bowl in Peckham for the Thompson dinner on June 26, part of the Evening Standard’s London Food Month. Tickets will cost £45 a head including a welcome cocktail, and are likely to include dishes from the Long Chim menu such as fermented sausage and stir-fried beef with holy basil.