BOLD FLAVOURS AND THAI HOSPITALITY CREATE AN EMOTIONAL DINING EXPERIENCE
Authentic flavours, refined techniques and the merging of Thai and European products define Suahoy’s culinary identity. Gillardeau oysters with Nam Jim showcases the kitchen team’s philosophy. “The richness of the Gillardeau oyster is elevated by a bright, spicy Nam Jim dressing, an elegant contrast that speaks to Thai acidity, heat and freshness,” says cofounder Sandrine Pally. Hoi Pad Nam Prik Pao – sautéed clams with roasted chilli jam, basil and aromatics – on the other hand, perfectly captures the umami flavour of traditional Thai cuisine: complexity, smokiness and sweetness combined with subtle spices.
Curry Bai Chapoo illustrates the kitchen team’s commitment to authentic recipes, cooked with precision and elevated with seasonal, high-quality local ingredients.
“We honour Thai culinary heritage — dishes passed down through families, regional recipes, fire-cooking techniques — while refining them through a bistronomic approach and seasonal Swiss sourcing,” explains Sandrine Pally. With herbaceous, peppery notes of central Thai cooking, the
Not only the plates are generous and welcoming: the restaurant’s ambience is colourful, joyful and refined; a combination of modern bistro style and Thai heritage with original artworks sourced directly from Thailand. To compliment the dishes, Suahoy offers an impressive natural wine portfolio with over 100
Just a few steps from the restaurants lies Suahoy Studio, where the team hosts cooking classes and private events. Here, guests will learn how to balance sweet-sour-saltyspicy elements, pound curry pastes, grill over charcoal, and work with essential Thai ingredients. Each session ends with a shared meal to celebrate the joy of Thai cooking. www.suahoy.ch
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Issue 137
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January 2026
TEXT: JESSICA HOLZHAUSEN
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“The name Suahoy, hungry tiger, reflects appetite, joy and the celebratory spirit that defines the restaurant,” says Sandrine Pally, who founded the restaurant together with chef Yuttakan ‘Oad’ Pongkunsup, originally from Bangkok. After the success of their Soï Thai Canteen, they created Suahoy in 2021 to explore the more gastronomic, intimate and expressive side of Thai cuisine.
wines form small producers, as well as a selection of cocktails infused with Thai herbs, roots and spices.
PHOTOS: SUAHOY
Located in the Plainpalais district of Swiss Geneva, Suahoy is a vibrant Thai bistronomy restaurant, bringing together the warmth and generosity of a Thai family table with the precision, creativity and elegance of contemporary bistro cooking. Recognised with a Bib Gourmand by the Michelin Guide, Suahoy has become one of Geneva's most distinctive addresses for Thai bistronomy.