Susu Siam — Restaurant in Toronto

3.5/5 stars ... which I'll round up to 4.

Not quite a solid 4 because well ... there were hits and misses in terms of dishes and in terms of overall value, I felt underwhelmed compared to some of this resto's competitors.

So first off, let's start w/ the location. Basically in the plaza right behind Daimaru Shabu Shabu. Parking shouldn't be an issue even at peak times (I would recommend parking in the Daimaru lot).

The resto itself is actually quite big for a thai resto. I think it might be the same size as like Scarborough Deer Garden.

On to the food.

Pomelo salad: Very pretty presentation and the flavours and ingredients were unique. I don't think I've tried pomelo inside a salad before (this item is listed as seasonal). HIGHLY RECOMMENDED

Chicken satay: More of a miss than a hit. Some of the satays were dry and the sauce wasn't rich enough. Also the price was steep ($14 for 4?.... nah fam).

Penang curry, massaman curry, green curry:

massaman (w/ braised beef) - consensus #1 curry (very unique sweet n' sour flavour profile) HIGHLY RECOMMENDED penang (w/ chicken) - very close 2nd place (a lil more kick than the massaman) green (w/ beef) - VERY underwhelming (we were quite letdown by this green curry tbh; we've had MUCH better elsewhere)

Susu pad thai (w/ beef): Very good pad thai. Same flavour as the one at Chiang Rai. MUCH bigger portion at Chiang Rai though (at the SAME price) so the value was severely lacking here.

Pad prik pao talay: Ok this one was a big miss. Koh Lipe at Splendid China Tower serves the exact same dish but the dish is way bigger (you literally get a pile of seafood) and it's only slightly more expensive. Not only that, but Koh Lipe also makes the dish much tastier so it's really ez to compare the two and this one just feels extremely underwhelming.

Pad kee mao (w/ crispy pork): It was aight. Frankly, I don't really find pad kee mao that tasty anyways so my opinion on this dish doesn't really matter.

Crab fried rice: My friends and I liked the idea of the large, lump crab meat on top as garnish but the rice itself was basic.

Mama tom yum: Another signature dish that looked really cool but the noodles they used resembled indomie (you know, like those packet noodles LOL). The broth was tasty though but the noodles were disappointing.

Pu pad pong karee: Ok, this signature dish I really liked. There was a lot of crab meat in it to justify the high price and there was also a lot of spice running through it. Quite a heavy dish so you might wanna order this one to share and order some extra rice on the side. HIGHLY RECOMMENDED

Khao soi (w/ braised beef): If I had to narrow down the best dish on the menu, it would be this. It might be one of the best khao sois up in the GTA. It beats out the one at Isaan Der, Koh Lipe and even Sukho Thai. Make sure you get the braised beef option. I promise you, out of all the proteins on the menu ... chicken, beef, shrimp, fish, braised beef ... braised beef brisket is so superior over the others. Don't even think twice, it's SO SOFT and just melts in your mouth). HIGHLY RECOMMENDED

Mango sticky rice: We all enjoyed the sticky rice. It was a big hit. Super creative presentation w/ all the multicoloured rices and the mango knife art was pretty.

Service was decent. They mixed up 1-2 orders due to the sheer size of our group (we had 10+ ppl).

For the GTA area, Isaan Der and Koh Lipe are at the top of the mountain imo, with Chiang Rai, Sukho Thai and Jatujak following closely in 2nd tier.

Susu Siam prolly sits in 3rd tier at the moment because not all the food is consistently good. Value is also quite lacking. If you compare their prices and portions w/ the competitors mentioned, it's hard to justify eating here on a...

Had lunch at Susu Siam in Scarborough today, and it was such a pleasant surprise. The restaurant has a stylish, cozy vibe — elegant décor, great atmosphere, attentive staff, and perfectly timed service. Every dish showed balance and detail, with clean, layered flavors that weren’t greasy at all.

🍛 Main Dishes Panang Curry (Mild) Beautifully aromatic coconut curry — rich, smooth, and balanced. The peanut notes were fragrant but not overpowering, while the kaffir lime leaves added a refreshing citrus lift. The long beans stayed crisp, and the mild spice still carried depth and warmth. Thick yet not heavy, this curry was perfectly done — especially with rice.

Mama Tom Yum (Mild) A luxurious take on the classic Thai “mama noodles,” loaded with shrimp, squid, crab, mussels, and crispy pork. The raw egg yolk on top melts into the broth, giving it a silky, savory texture. The soup is bright and tangy with lemongrass, galangal, and lime leaf aroma — mild in heat but bursting with flavor. Comforting and addictive till the last spoon.

Pla Krapong Tod Nam Pla (Fried Sea Bass with Fish Sauce) Crispy on the outside, tender inside. The frying temperature was spot on — no oiliness at all. The fish sauce glaze was savory with a hint of sweetness, and the fried garlic and herbs tied everything together. A clean, golden perfection of “crispy yet moist.”

Crispy Tom Yum Wontons Thin, crunchy wonton skins filled with moist, tangy-spicy Tom Yum filling. The aroma hits right when you bite in — balanced acidity, a gentle chili kick, and a hint of lime leaf fragrance at the end. Still crispy even after a while — a perfect appetizer.

🍹 Drinks Susu Sunset (Red Gin × Elderflower × Lime × Butterfly Pea × Prosecco) A stunning, picture-perfect cocktail. The butterfly pea gives it a gorgeous blue-to-purple-pink gradient. Light floral sweetness upfront, followed by refreshing lime acidity and a crisp finish from the Prosecco bubbles. Refreshing, elegant, and easy to drink — pairs well with curry or fried dishes.

Thai Iced Coffee Strong roast with chocolate and caramel undertones. The milkiness is rich but balanced, keeping the coffee’s depth intact. Smooth and slightly toasty, making it a lovely way to end the meal.

🍨 Dessert Coconut Ice Cream Trio Beautifully plated — three perfect scoops of coconut ice cream, smooth and creamy without being overly sweet. Topped with toasted coconut flakes, shredded coconut, and crushed nuts for texture and aroma. Finished with fresh strawberries, mango cubes, and a mint leaf for a refreshing, tropical balance. Light, aromatic, and the perfect finale.

🌿 Overall Susu Siam represents modern Thai dining done right — keeping the heart of traditional spices but refining the presentation and flavors. The Panang Curry and Fried Sea Bass were clear highlights, both technically precise and flavorful. If you like more heat, I’d recommend asking for extra spice on the Mama Tom Yum next time — it’d make the lemongrass and galangal pop even more.

A restaurant with real heart and detail — not just for photos, but for flavor. Can’t wait to go back and try their other desserts like mango sticky rice and bua loy coconut...

So, I visited this new spot tonight around 21:00 during its soft opening, and let me tell you—I was shocked (in a good way). Usually, soft openings mean chaos in the kitchen, confused servers, and a few “oops, we forgot your order” moments. But not here! The food was solid, the service was top-notch, and the overall experience? Let’s just say, I’ll be back.

First up, the crispy Tom Yum wonton—flavor? Amazing. Crispiness? Perfect. Size? Absolutely unmanageable. I mean, I love a big bite, but this thing was a full-on jawbreaker challenge. One bite? Impossible. Two bites? Messy. Three bites? Just embarrassing. My humble suggestion—make them smaller but give us more. That way, we get the same crispy goodness, minus the risk of looking like we lost a battle with our food.

The pineapple fried rice was decent—not life-changing, but definitely enjoyable.

The real star of the show? The Tom Yum soup. We ordered mild spicy, and it still had a great kick while keeping all the rich, tangy, authentic Thai flavors. But if it were just me and my wife, I’d definitely go for big spicy—that would bring it even closer to true Thailand street food style. The only issue? The little candle under the soup tried its best but failed to keep it warm. Maybe a soup-warming upgrade is needed—something that doesn’t give up halfway through the meal.

Then came the biggest surprise of the night—dessert. We ordered mango sticky rice, and I have to admit, I never really thought sticky rice could be a dessert. But wow—it worked. Not only was it fresh and flavorful, but it was also surprisingly light! Normally, you’d expect sticky rice to fill you up like a meal, but this dish was perfectly balanced. The coconut milk with the sticky rice? Absolute magic. Definitely a must-try!

But let’s be real—the main reason I’m coming back isn’t just the food. It’s the servers. These folks are on it. They give solid menu recommendations, check in for feedback, and—wait for it—are all ridiculously good-looking. Seriously, was there a modeling agency involved in the hiring process?

Our server, Kan, was particularly stunning. So stunning, in fact, that I fell in love at first sight—despite my wife sitting right next to me. (Sorry, honey! Hahaha.)

All jokes aside, great food, amazing service, and a few laughs along the way. Looking forward to round two (hopefully with smaller wontons, spicier soup, a better heater, and another round of that mango...