One of my many comfort foods after a night out with friends is the quintessential Thai tummy-filler -- khao tom kui. Its warmth in a bowl with the boiled rice, condiments and side dishes bring joy, for me at least.
Combining a night out with friends with this comfort food is Ruay Mitr, Supanniga Group's latest brand, which has two branches, the flagship being at Supanniga Sathon 10. This branch is better than the one at Thong Lor simply because it has been designed for a lively good time. Ruay Mitr, which loosely translates as "prosper with friends" and as Tatchai Nakapan of Supanniga Group says, "I created this brand during the pandemic, which was a very difficult time for F&B operators. I wanted a name that was auspicious and something that was well-versed with Thai people. Ruay is the first word I thought of because it comes from the culture of eating khao tom kui, which is a very social way of eating what is essentially boiled rice."
Plain-boiled rice is served in a bowl and is eaten with a variety of side dishes, and because of this, I am almost never tired of eating it. The menu at Ruay Mitr is divided into sections: Spicy Salad, Soup, Wok-Fried and Deep-Fried. The jasmine rice (B25) is boiled with pandan to enhance the aroma and flavour, but the best thing about it is that it is free flow! I do love the sweet Chinese sausage, especially when it's in a spicy salad (B150). My table also got the salted free-range egg salad (B150), because salted egg is irresistible! One of my fav dishes is on the menu as Shrimp sashimi in spicy fish sauce (B200), which is also known as kung chae nam plaa. Though for me, it was the delicious Tom yum with creamy prawn fat (B290/B390), a dish I haven't had in ages, which topped the Soup section.
Ruay Mitr interiors.
Free-flow boiled rice.
Spicy minced pork soup.
I always look for the "wok hei" in wok-fried dishes and was quiet pleased with the Clams with chilli paste (B220), which are hand-picked sustainably in Koh Lanta in Krabi. Though the Wok-Fried section had plenty of favourites and it was hard not to order all. Squid with salted egg (B240), Minced shrimp with salted olive (B200), White Chinese chives with crispy pork (B220) and even the classic Pickled sweet turnip with egg (B120). A must-order from the Deep-Fried section is the Thai Scotch egg or the Golden century egg and minced pork and salted fish (B180), which isn't your usual black century egg.
If you're looking to hit up Ruay Mitr after 9pm, do have a look at the Late Night Munchies menu, served between 9-11pm. Delights like Deep-fried fish balls and chicken sausages with spicy dipping sauce (B150), Fried chicken tendons (B150) and Fried dried squid (B150). A lot of fried food but what best to soak up all the drinks?! The trendy Hotpot with instant noodles, of which there are two types priced at B360 and B390, is also on the late-night menu. If you're not in the mood for khao tom, order the Hotpot with boiled rice, minced pork and crispy pork (B360). While the main menu doesn't list desserts, ask for the sweets menu.
Ruay Mitr is a place with a few fun facts, the first being that after 7pm, the lights are dimmed and the music is turned up. A mash-up of Thai and foreign artists, it is arranged by DJ BomberSelecta. But, the real fun fact is that Ruay Mitr's playlist is available on the Supanniga Group Channel on Spotify and is updated regularly. A live DJ set and karaoke are in future plans. The flagship restaurant, designed by Saran Yenpanya from 56th Studio and Flvr Studio, is an eclectic, colourful mix of furniture and wall art, a bit like entering your grandma's attic that's filled with bits and bobs of years gone by. A fun night out with friends, family and frenemies, immerse in Ruay Mitr via Line: @supannigagroup.
Pickled sweet turnip omelette.
Wok-fried clams with chilli paste.
White Chinese chives with crispy pork.
Salted egg salad.
