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Address and Contact Information
Address: 96 Germain St, Saint John, NB E2L 2E7, Canada
Phone: +1 506-637-9015
Website: https://www.facebook.com/share/15qSwNpBRB/?mibextid=wwXIfr
Menu Photos
Order and Reservations
Reservations: suwannarestaurant.com
Order: Order online
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Suwanna | Saint John NB – Facebook
96 Germain Street, Saint John,NB , Saint John, NB, Canada, E2L 2E7. Services. . Specialties. Outdoor seating · Curbside pickup · Dine-in. Contact info.
Suwanna, 96 Germain St, Saint John, New Brunswick E2L 2E7, CA
Get more information for Suwanna in Saint John, New Brunswick. See reviews, map, get the address, and find directions.
Suwanna – Experience Authentic Thai Cuisine in Saint John
Suwanna. 4.6 ( 158 reviews ). Open Now 11:00 AM – 11:00 PM See Hours. 96 Germain St, Saint John, NB E2L 2E7, Canada. +1 506-637-9015. Discover This Place. If …
Reviews
V Harris
Wonderful dining experience at Suwanna. New restaurant on Germain opened earlier in 2025. You will be saying Wow!! when you walk in here. The décor and visual appeal of this restaurant is quite amazing. The back lit bar top I have not seen anywhere and there are a couple tables with this feature. Furniture is unique and beautiful. Beautiful ice lights. Backlit bar is awesome. We had our meal inside but they also have a very nice patio/terrace area with some of the nicest flowers in Saint John.
Served by Chris and his service was great. Good recommendations on food and watched him mix some great drinks behind the bar. He knows his way around a restaurant.
Also, we noticed a friendly lady making her way around the restaurant. Chatted with her a bit and found out she owns the place. If you see Donna, say hi, she is wonderful. Loved her enthusiasm when discussing building this restaurant and describing their food.
We had maple chicken curry pasta. I had mine as described on the menu with penne pasta. My wife had it with pad thai noodles. It was great, smelled so good when brought out to us. Probably mid spicy range (to me) and chicken was cooked very nice. And then for dessert we split a carrot cake, very moist and delicious cake. Great meal here.
… moreServed by Chris and his service was great. Good recommendations on food and watched him mix some great drinks behind the bar. He knows his way around a restaurant.
Also, we noticed a friendly lady making her way around the restaurant. Chatted with her a bit and found out she owns the place. If you see Donna, say hi, she is wonderful. Loved her enthusiasm when discussing building this restaurant and describing their food.
We had maple chicken curry pasta. I had mine as described on the menu with penne pasta. My wife had it with pad thai noodles. It was great, smelled so good when brought out to us. Probably mid spicy range (to me) and chicken was cooked very nice. And then for dessert we split a carrot cake, very moist and delicious cake. Great meal here.
Ika Carey
I’ve dined at this restaurant when they were still on the West Side, and last year when they newly moved uptown, but my last visit was the biggest disappointment.
When we dined there last year, it was probably not customary for them to bring a spoon for you to eat your rice with, except for the ladle for your curry. So when my order of my curried duck arrived, I had to ask for a spoon, and they gave me a teaspoon. I’m Indonesian, and we Asians do not eat rice (and curry) with a fork. You either scoop it with a spoon, pick the rice with chopsticks, or use your bare hands.
We went back recently, I still had a hope I would get a better experience. This time, they brought two spoons, and I called that progres.
Same as last year, this time we ordered: one appetizer plater, one massaman curry, one curried duck, one beer, one cocktail.
Appetizer plater: came with two small cubes of grilled chicken that they call satay, a half of popiah, one curry puff (something that would remind you of a samosa), with sweet chili sauce and peanut sauce on the sides, and som tum (that is made with shredded
cabbage and shredded carrots, instead of green papaya). Satay: excuse me, that word is loaned from Indonesian / Malay, originally spelled “sate” (pronounced sa-tay) and there are some speculations that it may have been Javanese, which means “grilled meat on a stick.” I am Javanese, from the island of Java, Indonesia. When the supposedly
grilled meat on a stick doesn’t come on a stick, then please don’t call it satay. The peanut sauce, ok. Can’t verify if that peanut sauce is authentic Thai, but I know this is the kind of peanut sauce they use in Malay culture (used in Malaysian and Sumatra cuisines), which is very tasty.
Som tum: never my favourite from Suwanna because they don’t use green papaya. In the 90s, I understand it would have been difficult to get green papayas in the east coast of Canada, but fast forward to 2026, it is not that difficult to get green papaya. However, I would’ve appreciated more if the flavours could replicate the som tum most people are familiar with. But when you find the lack of nam pla (fish sauce), the lack of aromatic, the absence of punch, not even the taste of tamarind or lime juice, let alone bird eye chillies, it just makes me question if I can call that som tum.
Then my curried duck. I remember my order from last year was actually quite good. Even though I noticed the lacking authenticities such as Thai basil, lime leaves, and cilantro, but overall, the end result was still enjoyable. I always go for authenticity, but I can forgive one or two adjustments too. This time, not only those that were lacking
from last year were still lack, this time, the only flavour I tasted was sugar. Yes, sugar. It was so sweet like a dessert. While I understand that Thai duck curry uses pineapple and palm sugar, but in South East Asian cuisines, the presence of sugar in a curry is supposed to balance the salt, to create umami flavour, not to make it a dessert. It is not wrong if you can taste the sweetness, but you should be able to taste the savoury too, and in a dish where tangy
fruits are used, you should expect sweet and sour kick from the fruit (s), in this case: pineapple and tamarind. And that the saltiness should come from nam pla that you should be able to detect. So when
you can’t detect the presence of either nam pla, lime leaves, Thai basil, or cilantro, or even hot chilli, in Thai curry, again, it makes me question what the point of this dish is, what is it trying to be?
When more and more people are aware of being a decent home cook and can recreate recipes using authentic ingredients from what stores can provide, there is no point in offering an ethnic cuisine that is too far from people’s expectation.
The only thing I don’t complain about is the cocktails. I’ve always had a good one here. And the service is always good. Servers are
courteous, friendly and helpful and seem genuinely happy to assist diners.
… moreWhen we dined there last year, it was probably not customary for them to bring a spoon for you to eat your rice with, except for the ladle for your curry. So when my order of my curried duck arrived, I had to ask for a spoon, and they gave me a teaspoon. I’m Indonesian, and we Asians do not eat rice (and curry) with a fork. You either scoop it with a spoon, pick the rice with chopsticks, or use your bare hands.
We went back recently, I still had a hope I would get a better experience. This time, they brought two spoons, and I called that progres.
Same as last year, this time we ordered: one appetizer plater, one massaman curry, one curried duck, one beer, one cocktail.
Appetizer plater: came with two small cubes of grilled chicken that they call satay, a half of popiah, one curry puff (something that would remind you of a samosa), with sweet chili sauce and peanut sauce on the sides, and som tum (that is made with shredded
cabbage and shredded carrots, instead of green papaya). Satay: excuse me, that word is loaned from Indonesian / Malay, originally spelled “sate” (pronounced sa-tay) and there are some speculations that it may have been Javanese, which means “grilled meat on a stick.” I am Javanese, from the island of Java, Indonesia. When the supposedly
grilled meat on a stick doesn’t come on a stick, then please don’t call it satay. The peanut sauce, ok. Can’t verify if that peanut sauce is authentic Thai, but I know this is the kind of peanut sauce they use in Malay culture (used in Malaysian and Sumatra cuisines), which is very tasty.
Som tum: never my favourite from Suwanna because they don’t use green papaya. In the 90s, I understand it would have been difficult to get green papayas in the east coast of Canada, but fast forward to 2026, it is not that difficult to get green papaya. However, I would’ve appreciated more if the flavours could replicate the som tum most people are familiar with. But when you find the lack of nam pla (fish sauce), the lack of aromatic, the absence of punch, not even the taste of tamarind or lime juice, let alone bird eye chillies, it just makes me question if I can call that som tum.
Then my curried duck. I remember my order from last year was actually quite good. Even though I noticed the lacking authenticities such as Thai basil, lime leaves, and cilantro, but overall, the end result was still enjoyable. I always go for authenticity, but I can forgive one or two adjustments too. This time, not only those that were lacking
from last year were still lack, this time, the only flavour I tasted was sugar. Yes, sugar. It was so sweet like a dessert. While I understand that Thai duck curry uses pineapple and palm sugar, but in South East Asian cuisines, the presence of sugar in a curry is supposed to balance the salt, to create umami flavour, not to make it a dessert. It is not wrong if you can taste the sweetness, but you should be able to taste the savoury too, and in a dish where tangy
fruits are used, you should expect sweet and sour kick from the fruit (s), in this case: pineapple and tamarind. And that the saltiness should come from nam pla that you should be able to detect. So when
you can’t detect the presence of either nam pla, lime leaves, Thai basil, or cilantro, or even hot chilli, in Thai curry, again, it makes me question what the point of this dish is, what is it trying to be?
When more and more people are aware of being a decent home cook and can recreate recipes using authentic ingredients from what stores can provide, there is no point in offering an ethnic cuisine that is too far from people’s expectation.
The only thing I don’t complain about is the cocktails. I’ve always had a good one here. And the service is always good. Servers are
courteous, friendly and helpful and seem genuinely happy to assist diners.
Joe Carey
Recipes have strayed too far from the original. Under the original owners Suwanna was my favourite place to eat, by far.
The som tam used to be bold in flavour with fish sauce and garlic prominent. In contrast, the som tam I had last night was bland and way, way overpriced. “Bland” is not a word that should ever be applied to Thai food, but I see it a few times among the other reviews here.
The massaman curry was okay but not as good as it used to be under the original owner. I expect sweet from the coconut milk, but where are the other flavours? No balance among flavours, just dominant sweetness.
Why buy a restaurant whose recipes made it a success and then change the recipes?
There were quite a few empty seats at the restaurant while Italian By Night across the street was full. Italian By Night is also not cheap, but I’ve never left there feeling I didn’t get my money’s worth. Not so for Suwanna.
I probably won’t ever go back.
… moreThe som tam used to be bold in flavour with fish sauce and garlic prominent. In contrast, the som tam I had last night was bland and way, way overpriced. “Bland” is not a word that should ever be applied to Thai food, but I see it a few times among the other reviews here.
The massaman curry was okay but not as good as it used to be under the original owner. I expect sweet from the coconut milk, but where are the other flavours? No balance among flavours, just dominant sweetness.
Why buy a restaurant whose recipes made it a success and then change the recipes?
There were quite a few empty seats at the restaurant while Italian By Night across the street was full. Italian By Night is also not cheap, but I’ve never left there feeling I didn’t get my money’s worth. Not so for Suwanna.
I probably won’t ever go back.
Panlady Elmer
Very very good food, also the cocktails and wine.
Ginger stirfry with beef, the best my husband ever had.
The tenderloin steak was perfect, the jus
amazing, also the side dishes.
Ambiente was nice outside, and inside wow.
… moreGinger stirfry with beef, the best my husband ever had.
The tenderloin steak was perfect, the jus
amazing, also the side dishes.
Ambiente was nice outside, and inside wow.
Jennifer IrvinWard
What fabulous atmosphere! From the table that had lighting to the backlite bar. The decor is spectacular.
Impeccable service with Kim. Attentive, friendly and engaging. She offered recommendations for our meal that did not disappoint.
There were 4 of us that shared a variety of dishes. I took home Pad Thai was devoured.
… moreImpeccable service with Kim. Attentive, friendly and engaging. She offered recommendations for our meal that did not disappoint.
There were 4 of us that shared a variety of dishes. I took home Pad Thai was devoured.
Edwin ADOO
Service was very slow, likely because they seemed understaffed. It took over 20 minutes before we were able to place our drink orders. We had to literally chase down the waitress to order our food. The kitchen also got one of our food orders wrong.
However, the food and drinks tasted great. They also have arguably the neatest and most well-kept restaurant bathroom in the city — bar none! The ambiance and atmosphere were excellent as well.
To make up for the slow service and wrong food order, the waitress apologized and offered us a complimentary chocolate cheesecake for dessert. This is commendable — owning up to mistakes and offering an apology is a true testament to good customer service.
… moreHowever, the food and drinks tasted great. They also have arguably the neatest and most well-kept restaurant bathroom in the city — bar none! The ambiance and atmosphere were excellent as well.
To make up for the slow service and wrong food order, the waitress apologized and offered us a complimentary chocolate cheesecake for dessert. This is commendable — owning up to mistakes and offering an apology is a true testament to good customer service.
Judith Mackin
This restaurant is such an awesome addition to our incredible uptown Saint John scene! Suwanna has delicious food, terrific ambiance and Kim ‘makes’ the experience in every single way! They make a mean negroni too!
… moreBrittany Cramm
Absolutely incredible food and atmosphere. Owners are spectacular and always look forward to taking my friends and family here for lunch or dinner.
The maple curry chicken penne is a must try and is definitely the best dish in the city!
… moreThe maple curry chicken penne is a must try and is definitely the best dish in the city!
Madison Palmer
We entered the restaurant for the first time today and it was so professional, the staff/bartender was so nice and had a conversation with us, the food was amazing!!!! The washroom was very clean and the whole restaurant had a dark atmosphere but was very classy
Will for sure go back
… moreWill for sure go back
Kimberley Stuart
Wandered in with our party of four at 6:30. Place was not very busy and a reservation was not required. The positives, our waitress was lovely. Friendly and professional. The decor is beautiful and the tables far enough from each other to hear yourself talk. Good cocktail menu and they seemed popular with the tables around us. The negatives, the food is mid at best. Pad Thai is tasteless (asked for chiles and was charged). The scallops in the hot bamboo shoot dish were scarce and the beef and broccoli was again bland. The winner seemed to be the burger. So, maybe a place you head to with your party for some cocktails before heading elsewhere for some Thai food.
… more