Suahoy’s Kaho Soi
I’m used to always making reservations, but sometimes I just turn up at the restaurant unannounced. Not because I want to be incognito, but rather because of a last-minute craving. And on this late autumn morning, I’m drawn to Thai food. The restaurant Suahoy is a benchmark for spicy culinary bliss. It’s 12.15pm and as I cross the threshold of the restaurant, I notice that the room is already almost full. What a pleasant surprise for Sandrine Pally, Yuttakan Pongkunsup and their team. There was still a table available, so I jumped at the chance with delight.
Thai curry
After succumbing to the temptation of Goong Grab Buang, thin crispy patties stuffed with shrimp and pork, enhanced by a sweet and sour plum sauce, I discover Laab Makrua, roasted eggplant seasoned with lime, lemongrass, a few chili flakes and toasted rice powder. While we wait for warmer weather, Khao Soi, a traditional noodle soup with beef and curry, flavored with spices, is a unanimous favorite. Saffron-yellow in color, the soup wafts its still-steaming fragrances, perfuming the air and warming hearts. Khao Soi is a hymn to Thai gastronomy, an invitation to almost spiritual well-being. A comforting dish in many ways, and technically accomplished.
Sandrine and Yuttakan are already announcing the forthcoming opening of Satu à l’heure du déjeuner, their new restaurant bar. There’s no stopping them! Well done to this formidable tandem and their team for all their hard work since Soï Thaï Canteen’s inception.
