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Must-tries: regional Thai dishes at Supanniga Eating Room Charoenkrung

Thai food is probably one of the most crave-inducing cuisines that exist. And Supanniga Eating Room just makes it even more so. Known for offering a vast array of regional dishes available throughout Thailand, Supanniga has everything you could possibly want from a Thai cuisine craving.

With a new branch rooted within an old shophouse in Charoenkrung, discerning foodies can now enjoy traditional Thai fare in a charmingly old-school setting. Although the new branch serves a lot of the same menu as their other branches, the Charoenkrung outlet also highlights 10 special dishes, featuring long-lost recipes rarely ever seen in any restaurant nowadays. Recently, we got a chance to check out Supanniga Eating Room Charoenkrung and tried some of the best new dishes the venue has to offer. Here’s a list of must-tries you need to order.

From the special menu: Black Bone Chicken’s Eggs Palo (THB 240)

Thai five-spice egg and pork belly stew is the childhood favourite of many, thanks to its herbal fragrance and sugary taste. Supanniga gives it a healthy upgrade by using eggs from black bone chickens, which are lower in fat and higher in protein. The tiny size also allows the outer layer of the eggs to soak up all the spices like a sponge.

From special menu: Salak and Shrimp Chili Dip with Deep-fried Nue-Aon Fish (THB 340)

The addition of the snake fruit gives out a wonderful fruity tang and texture to the chilli relish, which, together with the shrimp paste and fresh shrimp, brings together a spicy, sour, and pungent flavour profile. It goes very well with the fried fish, tempura vegetables and fresh veggies on the side.

From the special menu: Stir-fried Crab Roe with Himalayan Salt & Chili Mix (THB 590)

Stir-fried in an umami-packed blend of salt, chilli and garlic, the blue swimming crab roe has a salty and spicy punch, perfect for spooning on top of warm jasmine rice. Have also the steamed crab flesh to round out the pungency of the roe mixture.

Crispy Mushroom & Lotus Roots (THB 170)

Crispy fried stuff is a real treat at any time of day. And even moreso when you pair it with curry or stir-fried dishes for an extra crunchy, mouth-pleasing texture. This deep-fried mushroom and lotus roots served with a tangy passion fruit dip in all its comfort-filled crispness is a must-try.

Gaeng Massaman Nue (THB 250)

Massaman curry never gets old. And whilst there are many variations, we have to say this one at Supanniga Eating Room is among our favourites. The beef shank and big chunks of potato get cooked until fork-tender in a peanut-spiked coconut curry. As a result, all the elements of this dish are imbued with a deep, rich cumin and coconut-y flavour.

From the special menu: Spicy Curry with Crispy Pork and Pineapple Offshoots (THB 250)

Known as a staple ingredient in Trat, pineapple offshoot is a rare delicacy, and is hardly seen since it is often removed to continue to grow as a new plant. The spicy, clear broth curry marries the thinly-sliced pineapple offshoots with the fatty cuts of crispy pork, which gives it a wonderfully greasy and fresh contrast to the dish.

Bua Loy (THB 95)

Bua loy — rice flour balls floating in a pool of coconut milk — basically looks like an edible rainbow in a bowl. Although this version at Supanniga Eating Room has no new twist or modern spin to it, the venue keeps it truly delicious by staying true to the classic.

Supanniga Eating Room Charoen Krung, 10-12 Soi Charoen Krung 38, Charoen Krung Road, Bangkok; Open: Mon-Sun, 11:30 am-2:30 pm for lunch and 5:30-10:30 pm.

Kankanit Wichiantanon
Writer, Bangkok
Kankanit is a writer by day and a baker by night. If there’s one thing you should know about her, it’s that she can wax poetic about food 24/7. Her daily routine is writing, cooking, eating, repeat. They are the things that inspire her from morning 'til night.
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