SUPANNIGA EATING ROOM CHAROENKRUNG Sampling the traditional Thai dishes from the recipe books of Khunyai Somsri Chantra
T
he 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.
