Supanniga Eating Room Tha Tien has recently undergone a renovation and though it still offers views of one of Bangkok’s iconic architectures, Wat Arun, it offers a contemporary look.
The restaurant has relaunched with a new concept that could be interpreted as fun and fresh, while still sticking to its roots of flavourful regional Thai cuisine, served in the majestic atmosphere of the River Of Kings. The restaurant’s new design has been conceived by renowned local designer Saran Yenpanya, who also designed Ruaymitr and Somtum Der.
While the menu still draws from the heritage of Khunyai Somsri, it tells one woman’s life journey settling through different regions in Thailand, fusing different vibes, flavours and cultures together by having Tha Tien as a backdrop where the stories collide. It is the juxtaposition between old and new. The journey is told through the iconic landscape and well-orchestrated textures with a touch of regal details from vintage lamps, jacquard wallpapers, to the patchwork of rare vintage tiles as part of the restaurant.
With contribution from Jong Thanapol, a young and talented local artist who has created hand-painted murals, every single detail at Supanniga Tha Tien is one of a kind.
Signature dishes like Moo cha muang or pork belly curry with sour chamuang leaves, Galum tod nam pla or Thai stir-fried cabbage with fish sauce, Nam phrik khai pu or crab roe relish, Panang nue lai or Panang curry with beef, and Kanom krok or Thai coconut pancakes are still on the menu, additional dishes like Tom kha pla kapong maprao on or a coconut milk soup with seabass and young coconut, a well-received dish on Supanniga Cruise, have been added to the menu. The Sen chan pad pu or stir-fried rice noodles with crab meat, a popular menu from Trat, is made using Khunyai Somsri’s special recipe.
