Instead of having star chefs represent its restaurant, Supanniga Eating Room lets its food speak for itself. And it works. Since it’s inception in 2015 in a multi-level shophouse in Thonglor (and later in Sathorn), the kitchens of Supanniga Eating Room have faithfully followed the recipes handed down through generations within its founders’ families. One of the secrets to Suppaniga’s success is the use of only the best ingredients from all over Thailand, including fish sauce and shrimp from the east.
Start off with the appetizer platter, a collection of dishes that feature the true tastes of northern Thai cuisine (ma hor, mieng yong and khaotang namprik kakmoo, B245). Follow it up with signature plates like yum neua lai (sliced marbled beef shank tossed with spicy dressing and garnished with garlic oil, B160), which manifests hints of freshness with the addition of lime juice, or ka lum tod num pla (fried Chinese cabbage with Trat fish sauce, B120), a surprisingly complex dish that combines the crunch and naturally sweet flavor of cabbage with the saltiness of fish sauce. The real star of the show, however, is moo cha muang, a rare pork stew with Chamuang leaves (B190) that’s usually only found in the eastern provinces.