Sampling the traditional Thai dishes from the recipe books of Khunyai Somsri Chantra
The dining experience at any Supanniga Eating Room outlet is sure to bring back a level of nostalgia for most. The familiar atmosphere and beautiful home-cooked meals carefully crafted by people who truly care about what they serve always made for a warm and welcoming sensation.
Set in a beautifully restored two-storey shophouse from the King Rama VII period on Charoenkrung Soi 38 stands the brand new branch of Supanniga Eating Room. As if to bridge the past with the present, the interior boasts a perfectly harmonious blend between contemporary and traditional designs with one wall showcasing striking custom-made floral pattern made from Thai silk tassels and the utmost comfort for all guests remains key.
“We are both proud and humbled to open Supanniga Eating Room in Charoenkrung—one of the oldest streets in Bangkok—and introduce a series of new dishes inspired by my grandmother. Her cooking and way of life remain a big inspiration to our whole family and we are grateful and excited to be able to share her dishes and love of food with our guests,” Mr Thanaruek Laoraowirodge, the grandson of Khunyai Somsri Chantra and co-founder of Supanniga Eating Room said.
First, we were greeted with the Supanniga Hot and Cold Platter to jump-start the appetite. The Supanniga Hot Platter is served with the aromatic fried Isaan sausages with Vietnamese sausages and freshly grilled chicken wings served with hot sauce. The Cold Platter came with an assortment of traditional Ma Hor (meaning ‘galloping horse’ in Thai)—sweet pork ball with a combination of herbs like coriander, garlic, shallots, roasted peanuts served on a slice of orange; Mieng Yong—Mieng Kham but served with dried shredded pork wrapped in fresh betel leaf; and Khaotang Namprik Kakmoo—a combination of pork crackling, shallots, dried chilli and shrimp and garlic served in a paste to be enjoyed with pieces of rice crackers.
The Yum Som-O Krueng Srong—refreshing spicy and sour Pomelo salad served with grilled prawns, shredded sweet pork and chicken topped with grounded dried shrimp was perfect with or without an accompaniment of rice.
Other popular choices amongst guests include the flavourful and savoury yet not overpowering serving of Chinese cabbage gravied with premium fish sauce from Trad province.
Not to mention the Gaeng crab meat with Cha Plu leaves—a famed red curry and coconut milk soup, known for its richness in flavours and spices served with sumptuous Surat Thani’s colossal crab meat and crab roe and Cha Plu leaves.
The re-imagined grilled pork collar in Chamuang leaves served with aromatic seared rice cakes was another robust and must-try signature here while Kai Yok Song—a special-shaped omelette stuffed full with sweet colossal crab meat, prawn, basil and Koh Chang’s shrimp paste.
While the menu here reiterates all-time favourites and best-loved recipes from Khunyai’s cookbook, Supanniga Eating Room Charoenkrung also offers exclusive dishes only available at this branch including the coconut curry with lotus stems and mackerel—a smooth blend of coconut milk with savoury shrimp paste, the slight sourness of tamarind paste and lotus roots further enhanced the flavours and textures of the dish; and the coconut soup with salak snake fruit, commonly seen only in dessert dishes, and crispy sa-lid (Snake Skin Gourami fish) meat.
Or an order of stir-fried crab roe with Himalayan salt and chilli mix—chunks of blue swimming crab roe and meat served in a perfect mixture of salt, chilli and garlic offered a sensational combination of spiciness, sweetness, saltiness and sourness. The combination proved intriguing and, obviously, delicious. These are some honoured recipes that Khunyai loved to make.
Supanniga Eating Room exists in five locations throughout Bangkok: Thonglor, Sathorn Soi 10, Tha Tien, Supanniga Cruise on Chao Phraya River and Charoenkrung Soi 38.
Supanniga Eating Room Charoenkrung
10-12 Charoenkrung Soi 38
Tel. 02 006 9744
Open daily: 11:30am-2:30pm; 5:30pm-11pm