The latest branch of Supanniga Eating Room has opened its doors on Charoenkrung Soi 38. The new restaurant is set in a beautifully restored two-storey shophouse from the King Rama VII period and features all the signature dishes from Supanniga Eating Room as well as a selection of new dishes from the recipe books of Khunyai Somsri Chantra.
Bridging the past and the present, the interior of Supanniga Eating Room Charoenkrung merges contemporary floral patterns and monochrome tiles with traditional materials such as kabom (wooden plates used by Isan locals for drying sticky rice), patterns from traditional weaving looms, and wooden detailing. The earthy hues are contrasted by a striking custom-made floral pattern made from Thai silk tassels.
In addition to all the signature dishes from Supanniga Eating Room elsewhere in Bangkok, Supanniga Eating Room Charoenkrung also introduces ten new dishes only available at this branch. Inspired by the home cooking of the owners’ grandmother, Khunyai Somsri Chantra, the new additions include Salak and shrimp chili dip with deep fried nue-aon fish, as well as Coconut curry with lotus stems and mackerel. There are also new stir-fried dishes such as Stir-fried crab roe with Himalayan salt and chili mix from Khunyai’s hometown.
The new dishes feature ingredients popular in Trad province where Khunyai grew up, such as salak (a sweet and sour fruit typically used in desserts but in Khunyai’s cooking also sometimes used in savoury dishes), pineapple offshoots (popular in eastern Thailand to add texture and crunch to curries and stir-fries), crab roe (an ubiquitous Trad ingredient and used in various dips and relishes), and the stems and roots of lotus (widely used in dishes from Trad province and known for its health and medicinal benefits).
Supanniga Eating Room Charoenrung also offers a special beverage menu featuring cold pressed fruit juices and Supanniga Eating Room’s signature tea blends. Featuring a range of fine loose teas such as Oolong, black Assam, Puerh, green tea and herb and floral teas, the blends are designed in collaboration with Bangkok-based artisanal tea purveyor TE to pair with Supanniga Eating Room signature dishes.
The restaurant will also feature Bangkok’s first rosé bar, featuring still, sparkling and Champagne rosés.
Mr. Thanareuk Laoraowirodge, the grandson of Khunyai Somsri Chantra and co-founder of Supanniga Eating Room says: “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.”[pro_ad_display_adzone id="915575"]