Supanniga Cruise

  • Restaurants
  • Yaowarat
  • price 4 of 4
  • 5 out of 5 stars
  • Recommended

Time Out says

5 out of 5 stars

Popular Thai eatery Supanniga Eating Room takes you to dinner on the river

Dinner cruises along the Chao Phraya don’t really enjoy a good reputation: sad-looking buffets, watered-down cocktails and raucous bands playing cheesy oldies. One of the city’s most trustworthy names in Thai cuisine, Supanniga Eating Room, hopes to restore the long-lost desirable reputation of dinner cruising by bringing a stylishly comfortable vibe and some of its signature dishes to the river.

Dressed in a vibrant Dijon mustard color scheme, Supanniga Cruise’s handsome 40-seater vessel sets sail from the River City pier twice a day offering an evening cruise and a dinner cruise.

For grand views of Bangkok’s most iconic riverside landmarks and its majestic sunset, opt for the one-hour Evening Cocktail Cruise which leaves the pier at 16:45 and travels up to the Rama VIII Bridge and back. On weekdays, the cruise offers one choice of five Orient-influenced concoctions designed by the mixologists over at renowned resto-bar Vesper, including the refreshing Supanniga G&T (B320), which uses a fragrant jasmine-infused Kristall Thai gin as a base, or the bubbly Arom Dee, which mixes the restaurant’s signature liqueur with rose lemonade and Champagne. On weekends, a glass of Taittinger Brut Champagne is provided to accompany the sundown appreciation. The lounge at the front of the boat (aka the only spot you can smoke) is decorated with charming cushions and colorful pillows, and provides a wonderful spot for photo ops.

The Dinner Cruise, which departs from the pier at 18:15, aims to please the culinary-minded with a six-course meal that includes Supanniga’s signature dishes. The feast kicks off with an amuse-bouche: flavor-packed Thai mackerel bites served Miang-style and given a spicy kick with a fragrant shrimp paste from Koh Chang. Mains feature notable delicacies like stewed pork infused with the sour notes of cha muang leaves and a delicate hor mok (steamed fish custard) with big chunks of crabs. Wanlamun, one of the city’s most renowned purveyors of traditional sweets, brings to the table a tasty petit-fours finale that includes a piece of da ra thong (aka the modern-day version of ja mongkut) and sweet Thai egg rolls. 

Phavitch Theeraphong
Written by
Phavitch Theeraphong


River City Shopping Complex
24 Talad Noi
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