Beloved Thai restaurant, Supaniga Eating Room, which has two outposts in the city center and one by the river, as well as a dinner cruise, has just opened another branch in an alley offCharoenkrung.
Supaniga’s latest venture, nestled in a two-story, colonial-style shophouse in Soi Charoenkrung 38, features warm and charming decor with the festooning of indigenous Isaan agricultural tools and traditional Thai woven elements. Black and white hexagonal tiles set off a bright yellow ceilings and wooden furniture.
Apart from delivering home-style northeastern and eastern Thai dishes, the Charoenkrung restaurant serves new dishes that put Trat and Khon Kaen-sourced ingredients to the fore. Shrimp paste from Koh Chang is used to make a relish (B340) that benefits from the refreshing taste ofsnake fruit (salak) from Trat. Served with battered vegetables and fried fish, the dish is an explosion of flavors—spicy, salty, tart—and textures—crunchy, creamy, crumbly—in the mouth. The jungle curry (B250) is a bold and spicy dish that mixes in crispy pork belly and crunchy pineapple shoots, while traditionalchamuang curry with pork (B270) is reinvented asa heavenly skewerdish served with seared rice cake. The restaurant serves organic rice from Khon Kaen.
The restaurant also boasts a huge collection of rosé wines, specially selected to pair with Suppaniga’s signature dishes.
