When it comes to Michelin spots, sometimes it hits, sometimes it really doesn’t. But Supanniga actually blew my mind.
I always find myself questioning it though. Do we genuinely like the food, or do we just like the idea that it’s Michelin-approved? As a self-proclaimed foodie, I’ve been to places with stars and recommendations and still found myself sitting mid-meal thinking, how did this make the list. Maybe it’s different taste buds, maybe it’s an off day, maybe it’s just not for me. I’m not saying I have the most refined palate because I definitely don’t, but I do think I know when something is good.
So when my friend booked Supanniga, I was a little skeptical. I’d heard mixed reviews. But somehow, it ended up becoming one of my favorite Thai restaurants in Bangkok.
The vibes
After my first visit to the Tha Tien branch, I went on to try the other two branches within the same month. That’s how obsessed I got. There’s just something about Tha Tien though. Sitting right across from Wat Arun, watching it light up at night along the Chao Phraya River, it feels a bit unreal. Like you’re in a postcard but also just casually having dinner. And maybe it was also the company. One of those nights that felt cosy, wholesome, slightly chaotic, and just really good.
Top 3 favorite dishes
Supanniga focuses on traditional Thai recipes, especially Eastern Thai (Trat) and Northeastern (Isaan) cuisine, and some of the best dishes were the ones I almost didn’t order.
The fried cabbage in fish sauce was the dish I was heavily excited about and it did not disappoint. It sounds simple, but it’s the kind of dish that’s so easy to mess up. Here, the cabbage had a bite to it. Not soggy, not watery. Just perfectly cooked with a deep umami from the fish sauce, a slight sweetness, and a bit of caramelization that made it addictive.
The green curry with wagyu beef was another surprise. I almost skipped it because green curry feels like such a basic menu item where there’s not much of a wow factor. But this was one of those dishes where you take a bite and immediately want another round. The curry was thick, creamy, and perfectly spiced, and the wagyu was soft, slightly pink, and just melted into the sauce. It was easily better than the picanha we also ordered.
And then there were the son-in-law eggs. This one completely changed my mind. I’ve always been a bit of a hater of this dish because sweet eggs just felt off to me. But here, I finally understood it. The eggs had a perfectly jammy center, lightly fried on the outside, and the tamarind sauce had just the right balance of sweetness and tang. It went from something I avoided to something I now crave, to the point where I’ve ordered just the eggs on their own for home.
Pimmi’s Perspective
There’s something about Supanniga that stayed with me after. It’s not just the food, but what the name represents and how that translates into the restaurant itself, from the design to the menu to the overall feeling of being there. There’s a softness to it, something nostalgic and slightly romantic but still grounded. It takes traditional Thai dishes, the kind you grew up seeing but don’t always order, and presents them in a way that feels more intentional, more refined, yet still warm. And I think that’s what surprised me the most. It made me like dishes I thought I didn’t like, which is rare, and now I keep thinking about it, which is even rarer.
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