Thai enchantment
An express trip to Thailand awaits diners at the Suhaoy restaurant. Suhaoylocated in the area around Geneva University Hospital. Sandrine Pally and Yuttakan Pongkunsup, creators of the highly acclaimed Soï Thaï Canteen in the Pâquis district, are doing it again with brio, in a formula that moves slightly away from the street food spirit that was so successful on the Right Bank. There’s no need to prevaricate: their second opus is a success. Immerse yourself in a marvellous world where the flavours, spices and chillies of Southeast Asia are cooked with finesse, panache and refinement.
Edouard Amoiel
Effective engagement
Suahoy is a lively, jovial and attractive establishment where the noise of the dining room intermingles with traditional Thai music. What a pleasure to be caught up in the communicative energy of unknown protagonists, all delighted to share this culinary moment. In the dining room, a duo shines with their efficiency, knowledge of the menu and cheerful good humor. With a warm welcome and a rare attention to customer service, the front-of-house team fulfills its role with brio and a disconcerting naturalness.
A single word, a single glance or a single smile are enough to transform an ordinary dinner into a unique moment. While the media tend to focus on chefs in the kitchen, it’s worth remembering that front-of-house work and service are more essential than ever to the smooth running of a restaurant. Even if the shortage of qualified personnel is raging in this sector, the Suahoy restaurant is not suffering any salary tribulations.
Edouard Amoiel
Slight tingling sensation
Let us be seduced by the Gillardeau oysters, which we are advised to season with a spoonful of garlic, lime and green pepper sauce. A seasoning that gives the dish a slight kick without spoiling it. Beef tongue is hard to resist, thinly sliced and wonderfully cooked. Garnished with a Jim Jaew tamarind sauce, fish sauce and lemon juice. Delicious! Wok-cooked fresh crab with yellow curry powder, sweet chili paste and Chinese celery awakens and disarms. Your eyes glaze over, and a small tear confirms the spiciness of the chili paste… The duo in the dining room had warned you! The knife-grinded duck Laab with its crispy skin, served warm as it should be, escorted by peanuts and onions, is an unsuspected delicacy.
The Suahoy restaurant offers a wandering, gourmet interlude, and has everything it takes to win a lasting, permanent place in the hearts of Geneva locals. It’s a journey of confusing flavors and surprising combinations.
Edouard Amoiel
