Susu Siam brings Bangkok to Toronto with its selection of Central Thai dishes.

Located in north Scarborough, inside the China City shopping centre, this stylish restaurant has been serving up Thai staples since March of 2025.

From the outside, Susu Siam resembles a large brick-and-glass box with a bright purple sign. Step inside, however, and you'll find a beautiful space with silvery walls and a star-covered ceiling.

Our server told us that the design was meant to evoke the feeling of outer space. As such, the dining room is filled with futuristic touches, from colour-changing spotlights to wall-mounted LEDs.

Though the restaurant is still in its soft opening, it has nevertheless been positively received by the community. Friday, Saturday and Sunday are among the busiest days, but weeknights still manage to attract a sizable crowd.

The staff note that many of their customers order a single dish to share with the whole table. This is because most of the items on the menu are quite large.

Our servers also mentioned that the restaurant's offerings are mainly inspired by Bangkok-style Thai cuisine, which features milder flavours than other regional variants.

Their creative presentation, however, is all thanks to the kitchen staff. Khao Soi ($19.50) is a classic Thai dish, consisting of egg noodles in a rich coconut-based broth. Red onions, pickled veggies and crispy onions are served on the side, along with a portion of crunchy fried noodles.

You can also add your choice of chicken, shrimp or braised beef for $3 extra. Pineapple Fried Rice ($20.50) is served inside a hollowed-out pineapple. Chunks of fruit are paired with cashews, onions, raisins and tomatoes to create a dish that is equal parts sweet and savoury.

Shrimp, pork floss and chili powder are piled on top of the already imposing mountain of ingredients, providing some much-needed protein as well as a hint of spice.

Mama Tom Yum ($32) is a savoury seafood soup, filled with shrimp, crab, and mussels, as well as crispy pork and pork balls. The dish is then topped with egg, cilantro and long, chewy noodles.

Though it would be all too easy to slurp up this soup without a second thought, our servers offered some advice on the best way to enjoy it.

Their first suggestion was to break the egg yolks and mix them with the broth, giving the soup a creamier texture. Their second suggestion was to eat the pork first, to prevent it from getting soggy.Easily one of the restaurant's largest dishes, Pla Krapong Tod Nam Pla ($35) is made of deep fried sea bass seasoned with fish sauce and palm sugar.

Though the skin has a dry, crispy texture, the meat inside is soft, tender and flaky, providing the perfect contrast.

Mango salad and Thai seafood sauce are served on the side, balancing out the dish's fishy flavour.Mango Sticky Rice ($14) is a staple of Southeast Asian cuisine, made with glutinous rice, ripe mango slices and coconut milk.

Susu Siam's version of the dish features four different types of rice, each of which is colour-coded according to its ingredients.

White rice has no additives, while pink rice is mixed with beetroot. Blue rice is made with butterfly pea flowers and green rice features pandan leaves. Together, they create a rainbow of flavours that pairs perfectly with the sweet, juicy mango slices.

Mango Smoothies ($11) are served in tall, stemmed glasses, filled to the brim with refreshing fruit flavoured slush and garnished with a palm leaf.Thai Milk Tea ($7.50) is served in a slightly more modest glass, which showcases its lovely orange colour. The drink itself is just as sweet as the mango smoothie, albeit with a slightly creamier finish.
Susu Siam is located at 390 Silver Star Blvd.