The story
SUAHOY brings the vibrant, festive spirit of Thai street food and regional cooking to the heart of Geneva. The name itself hints at the experience: it comes from the story of a hungry tiger (“SUA” means tiger, “HOY” means hungry). True to that tale, the kitchen celebrates the bold, aromatic dishes the team loves to eat when they are in Thailand.
The menu is a tour of regional Thai classics, made with care and serious technique. Starters like Mu Sam Chan Yang — charcoal-grilled pork skewers from Jussy, caramelised slowly and served with a pla ra-style dipping sauce — set the tone. Poo Soft Shell Tod offers whole soft-shell crab, fried until it is crunchy outside and juicy within, paired with a punchy Thai seafood sauce. For mains, the Hat Yai Fried Chicken, a southern Thai specialty, arrives crisp and fragrant with fried shallots. Massaman Gaem Moo features pork cheek braised long and slow in a deep, gently spiced Massaman curry, served with warm roti and tender potatoes. The signature Seua Rong Hai — “Crying Tiger” beef — is a grilled, aged entrecôte with a fiery tamarind dip.
SUAHOY’s approach is direct and generous. The dining room feels festive, built for sharing plates and lingering conversation. In 2026, the restaurant earned a Michelin Bib Gourmand, an award that highlights good quality, good value cooking — recognition that the kitchen delivers Thai cuisine at its most vivid without pretension. For those wanting to go deeper, Le Studio hosts private events, and the cooking ateliers invite guests to learn the techniques behind these regional dishes. It is a place where the cooking speaks for itself: authentic, lively, and never shy.
Recognition
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Details
History
good quality, good value cooking
Head chef Yuttakan Pongkunsup, known to all as Oad, combines a varied and exceptional Thai cuisine with premium Swiss ingredients, such as pork from Jussy, at his Suahoy in the Plainpalais district. A highlight on the menu is the Northern Thai noodle dish Khao Soi – a spicy yet light curry soup with egg noodles, beef cooked until meltingly tender, and pickles. The tender entrecôte with sweet-and-sour tamarind dip is also excellent, while the classic mild yellow curry with thin rice noodles, hand-pounded curry paste, and crab meat arrives at the table. The Tom Yam Kung also tastes wonderful, featuring poached sweet shrimp in a dressing of kumquats, turmeric, lemongrass, and cashews. It comes with a surprisingly well-stocked wine list.
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