Susu Siam's menu draws on appetizer-forward Bangkok Street cooking, crispy pork, shrimp cakes seasoned with cilantro root and garlic, Hat Yai chicken wings finished with fried onions, alongside curries, rice noodle dishes. The kitchen's differentiator lies in housemade components: the shrimp cakes are made in-house, the Tom Yum wontons are hand-filled with minced pork in a tangy broth-forward seasoning dipping sauces (sweet chili, plum, peanut) are signature preparations rather than bottled. This is a neighbourhood Thai spot built around the kind of crispy, fried aromatic small plates that define Bangkok hawker stalls. The crispy pork and hat yai chicken wings are the calling cards, deeply fried, sharply seasoned meant to be ordered in rounds.

Try the spring rolls, shrimp cakes, crispy tom yum wontons, fish cakes, hat yai chicken wings.