sAme sAme Brisbane — Restaurant in Brisbane City

sAme sAme by name, anything but by nature.

Arriving for our Saturday night booking, we were greeted with enthusiasm and promptly led to our seats at the counter. Taking a chance on counter seating when booking was clearly the right choice, with the open kitchen facing us making for a fantastic spectacle. With the flames leaping from the woks & seeing staff and chefs work in sync as one homogenous group, there was never a dull moment and always something to catch the eye. Hearing the telltale sharp clap-clap from the head chef signifying another order was up was always an exciting moment, drawing attention and keeping us wondering whether this might just be our dish on the way.

While the kitchen caught the eye, the ambience was tainted by the background music which also caught the ear- for all the wrong reasons. This wouldn’t be noteworthy on a good day; Unfortunately though, sAme sAme appeared to only be playing 2 songs on repeat (or 2 unreasonably long ones!) for the hours we were there. Considering the otherwise exciting ambience, it was a shame to be stuck listening to the unending songs droning away with no escape.

Despite the musical misgivings, the staff were fantastic - always attentive, yet still retaining a casual air helping sAme sAme to feel like a relaxed venue despite the constant hustle-bustle of staff and diners. Through the night a steady stream of food and drinks were bought to the table with no apparent end in site - until that ended abruptly without warning. With the main & rice due to come out, there was a considerable, drawn out delay - unnoticed by the staff until the last minute, when one rushed over after recognising this and apologised profusely. Left pondering whether our mains had been missed, they were finally rushed to the counter with a side of added apologies to serve.

Despite the wait, we were glad to have more food arrive at the table - up until that point, everything had been of the upmost quality and greatly enjoyed; each dish leaving us wanting more. Of the night, two dishes stood out especially, each for their own reasons -

Morton Bay Bug Curry - Being one of the priciest dishes on the menu, expectations were high. Sadly, the best it could be described as is simply inoffensive. With no spark to ignite the senses, our culinary escapades came to an abrupt halt. A curry with no spice? Bordering on bland? Certainly no way any good curry should be described, especially considering the punchy flavours inciting excitement throughout the rest of the menu! Was sAme sAme too afraid to take any chances in fear that the flavour of the Morton Bay Bugs would be drowned out? Or perhaps instead that most expensive menu item would be too heavily spiced for the refined palate of those willing to drop that kind of money on a single dish? Either way, omit this from the nights order when visiting.

Lon of Crab - Tender, melted in your mouth crab meat in a deliciously spicy, yet light, curry sauce. Served in the upturned crab shell itself, this was an absolute spectacle arriving at the table. No doubt the dish of the night; more flavour than the Morton Bay Bug Curry, at near-on half the price. Don’t skip on this crafty crustacean centerpiece.

Following the wait for mains, paying the bill itself was another exercise in patience - with the dining area as busy as it was, nearly 15 minutes were spent trying to flag someone down despite having the bill in front of us and means of payment at the ready.

While (most of) the food was the obvious attraction, the counter seating and spectacle of watching the kitchen in action together made for a fantastic night - let down only by sub-par service for the second half, and the medieval torture forced upon us by the 2 songs playing on repeat. In fact, if I close my eyes and listen closely.. I swear I can still hear them now, all the way back in Adelaide.

Come for the Crab, leave before the background music drives you...

Restaurant Review: Same Same – A Sensory Voyage with Minor Anatomical Adjustments Required

Dining at Same Same is a reminder that Thai cuisine, when executed with passion and precision, is less a meal and more a neurological event. Each dish delivered by Eli and the culinary team fired signals straight through the gustatory cortex — a thrilling cascade of spice, sweetness, salt, and umami that seemed almost diagnostic of a healthy vagus nerve. The flavours were exotic, teasing, and layered, their impact lingering long after the plates were cleared.

Eli welcomed us with the warm efficiency of a seasoned clinician, seating us at a beautifully prepared single table along the wall. After a short consultation on flavour preferences, we surrendered the menu entirely — trusting Eli to prescribe our culinary treatment. The resulting progression of dishes was nothing short of a sensory study in balance and contrast. Each bite played like a well-calibrated chemical reaction on the palate — heat, acidity, sweetness, and crunch working in harmonic synchrony.

Opportunities for Improvement

The Sparkling Water Reflex As we reached the terminal phase of our dining experience, a male waiter presented a second full bottle of sparkling water, cracked it open, and topped up our glasses without consent. While the attentiveness was admirable — a proactive response to perceived hydration decline — the intervention was unnecessary. From a service pathology perspective, it’s best to check vital signs (or guest preference) before administering a new dose. This small procedural lapse led to product waste and missed opportunity; we might have opted for a glass of dessert wine or a shared cocktail instead. In short: hydration should be elective, not automatic.

Seating Ergonomics and Musculoskeletal Welfare The bench seating along the back wall, while aesthetically sleek and offering a commanding view of the open kitchen theatre, introduced a significant ergonomic deficit. The timber surface was as forgiving as a park bench, producing early-onset gluteal numbness within approximately 15 minutes of seating — a clear risk factor for transient ischial pressure and lumbar strain. The backrest edge, though visually elegant, applied pressure to the lateral torso in a way that could compromise postural alignment over the course of a meal.

From a clinical and design standpoint, this is an easy win. Upholstered bench seating with lumbar contouring would dramatically improve postural support and prolong the comfort threshold of diners. In a dining environment where meals are savoured slowly and conversation flows freely, spinal comfort is as vital to the experience as the seasoning. Aesthetics may invite, but ergonomics retain.

Final Diagnosis

Same Same remains a masterclass in Thai gastronomy — flavour-forward, adventurous, and deeply satisfying to the neural palate. Yet, for the restaurant to achieve the elusive five-star equilibrium, attention to comfort over cosmetics must become part of its service anatomy. When the taste is transcendent but the seating is spinally punishing, the body rebels while the tongue rejoices.

Prescriptive Summary: • Continue the culinary brilliance — maintain Eli’s “trust-the-chef” approach. • Institute a “check before pour” policy for beverages. • Upgrade bench ergonomics to align with the high sensory value of the meal.

Taste ignites the brain; comfort sustains the experience. When both are harmonised, Same Same will be truly...

After a morning spent planning our next holiday, we decided to swing by Same Same on James Street in Fortitude Valley for a bite. It’s been a while since I last visited, so I was eager to see how the place had evolved since opening. The moment we stepped in, it was clear the vibe was still spot on. Located in the heart of Fortitude Valley, Same Same is part of the Anyday Restaurant Group, and it definitely lives up to the reputation. We managed to score a spot at the bar, which gave us a perfect view of the chefs in action, showcasing their culinary skills as the kitchen buzzed. Even though it was busy, the staff were on the ball, attentive, friendly, and happy to answer any questions we had about the menu. We kicked things off by diving into the extensive cocktail list. Each one was fresh, refreshing, and perfectly balanced, ideal for a hot Brisbane day. The drink selection is definitely worth noting. As for the food, Same Same offers an impressive menu, with options ranging from à la carte to banquets. We decided to stick with à la carte and started with a couple of snacks. The Sa-Koo Sai Moo was a standout, delicate Thai dumplings stuffed with caramelised pork and coriander, this was flavour-packed and delicious. Next, we tried the Betel Leaf with Prawn, topped with lemongrass, coconut, and chilli. The prawn was fresh, but I did struggle a bit with the size of the leaf, it was a tad small to wrap up the bite neatly. For mains, we opted for a fresh salad of Grilled Pork Belly and Green Mango, complemented by crunchy snowpeas and a roasted shallot dressing. The salad was a lovely balance of sweetness, tang, and heat, with the chilli providing a nice kick. We also went for the Wagyu Beef Cheek Massaman Curry, which came with a side of fluffy rice and crispy roti. The curry was comforting and rich, with that nostalgic home-cooked feel, xlike something your grandmother might make. The beef was tender and melt-in-your-mouth, though I did wish the portion size was just a tad bigger. The roti, on the other hand, was crisp and perfectly done, a great side to scoop up all that curry goodness. After the meal, we decided to skip dessert and go for another drink instead—perfect way to round off a relaxed lunch.

Overall, Same Same is a fantastic spot for any occasion—whether you’re after a casual lunch, a laid-back dinner, or just craving some top-notch Thai food. The combination of great food, attentive service, and lively atmosphere makes it a winner. I’ll...