Supanniga Eating Room, Sathorn 10 : ห้องทานข้าวสุพรรณิการ์ สาทร 10
28 N Sathon Rd, Si Lom, Bang Rak, Bangkok 10500
Founded by Thanaruek Laoraowirodge, who also co-owns Somtum Der, Supanniga Eating Room built its menu around the grandmother's recipes from Trat province on Thailand's Eastern Seaboard and from the Isan Northeast. The Sathorn 10 branch sits at 28 Soi Sathorn 10, reachable from BTS Saint Louis Station Exit 3, and is open daily for both lunch and dinner. Order the Nam Prik Khai Pu, the Sen Chan Pad Pu, and the Moo Cha Muang.
You walk through the door at 28 Soi Sathorn 10 and the menu begins to tell a story about two specific regions of Thailand that most Bangkok restaurants overlook. Supanniga Eating Room concentrates on the Eastern Seaboard traditions of Trat province and the culinary heritage of the Isan Northeast. Every dish on the menu traces back to the family recipes of Khun Yai Somsri Chantra, the grandmother whose cooking inspired the entire Supanniga project. Thanaruek Laoraowirodge, who created this concept as the owner of Supanniga Home in Khon Kaen and as co-owner of Somtum Der with Tatchai Nakapan, described his ambition as bringing eighty-year-old home-cooking formulas to Bangkok at an everyday price. The group has since grown to operate in the United States, Japan, Taiwan, and China under the brand name Supanniga Group, with the motto Local Thai, Global Favorites. The signature dishes at Sathorn 10 earn their reputation through ingredient sourcing. The Nam Prik Khai Pu is a spicy dip built from sea water crab roe and crab meat, served with fresh raw vegetables for dipping. The fish sauce used in Ka Lum Tod Nam Pla Dee, the fried Chinese cabbage dish, comes exclusively from Trat province. The Moo Cha Muang uses pork belly stewed with cowa leaves, a tart herb that grows in the Trat forest and has no substitute or equivalent in central Thai cooking. The Sen Chan Pad Pu is the grandmother's local rice noodle recipe from Eastern Thailand, stir-fried with substantial crab meat lumps, analogous to pad thai but using traditional Chanthaburi-style noodles. For meat dishes, the Green Curry with Isan Wagyu Beef sources its beef from a premium Wagyu programme in the Northeast and the kitchen recommends pairing it with freshly pan-fried roti. The Tom Yum Goong is available as a creamy or clear broth, using jumbo prawns sourced to a specific quality standard. The Sathorn 10 branch is open daily from 11:30 to 14:30 and 17:30 to midnight, with last orders at 23:00.