Formerly known as Taiwu, Suntai has been operating in Hong Kong for more than 20 years and is a Southeast Asian restaurant integrating Singaporean, Malaysian and Thai cuisines. At present, Suntai has four branches in Hong Kong, located in two popular areas of Wan Chai and Tsim Sha Tsui. In the hearts of many local gourmets, Xintai is a "resistant" (worth eating) restaurant that will make people come back again.

The dishes at the new Thai restaurant are known for their large portions and authentic tastes, and the chefs are all from Thailand. There are a variety of pre-dinner snacks, such as a soft shell crab roll with mango and avocado, with a total of six small rolls, served with sweet and sour sauce. The thin-like rice paper of cicada wings wraps mangoes, avocados and soft-shell crabs, which are fried until crispy, and the combination of fruits and vegetables is very refreshing. It is listed as one of the top three popular snacks in the restaurant, along with garlic and Vietnamese butter chicken wings and Vietnamese grilled cane shrimp. If you are having a large meal, we recommend ordering a snack platter, which brings together shrimp cakes, fish cakes, spring rolls and minced lettuce buns, which are enough and relatively rich. In the appetizer, the Thai prawns are fresh and sweet, and they taste even better with the homemade sauce. When you come to Xintai, you must also order Thai-style boneless Hainanese chicken, half of which only costs 128 Hong Kong dollars, which is quite cost-effective. The boneless chicken is fragrant and smooth, the chicken skin is oily and not fatty, and it truly melts in the mouth.

While most Thai restaurants have the same tom yum soup, Xintai's Tom Yum Seafood Noodles can surprise you. The sour and spicy tom yum soup base is very flavorful, with plenty of mussels, prawns and other seafood rich umami, with straw mushrooms and various spices, so that the fnom edge powder soaked in the soup base is enough to taste, and all kinds of ingredients are blended to the benefits, it is worth trying. Another staple dish, Thai pineapple rice, is also popular, with pineapple aroma and fluffy and chewy rice grains and plenty of toppings for two to three people. In addition, staple foods such as Thai Phnom Penh noodles, Japanese pumpkin baked paella, and Vietnamese roasted spring chicken stuffed with lemongrass yellow rice are also among the highest in Hong Kong, and all of them have quite substantial portions. In addition, the restaurant also has a variety of curries in red, yellow and green; Grilled oysters, chicken, beef and pork skewers, grilled scallops, grilled sirloin steak and other BBQ categories are complete; Mango sticky rice, coconut sago cake, mille-feuille cake, coconut pancake and other classic desserts are all available, and you may want to try them if the level is stable.

The dishes and decoration styles of the four existing branches of Xintai are basically the same. Among them, the Hennessy Road branch in Wan Chai was opened at the end of 2008 and is the most popular among the many branches. It is located on the 2nd floor of W Square, where restaurants gather, and the elevator opens to the door of the restaurant with a strong Southeast Asian style, and you can see Thai Buddha statues, murals and other special ornaments everywhere after entering the store. The restaurant is spacious, with wooden tables and chairs spaced at a moderate distance, and the warm yellow lighting creates an exotic Southeast Asian atmosphere. However, due to the restaurant's long opening hours, some of the facilities are a bit outdated. Most of the service staff in the restaurant are Thai ladies in Hong Kong, who are enthusiastic and generous, smiling, and can communicate in English and Cantonese without barriers.