Review

The dim lighting of Supanniga Eating Room complements the laid-back, homey charm, reflecting the restaurant’s promise of delivering authentic home-cooked Thai warmth on a plate. Ka lum tod nam pla is an excellent choice for a vegetable dish. The savoury, salty flavours are well-balanced and enjoyable without rice. To follow, go for chamuang soup, a rich broth that greets your palate with sweet notes, followed by a savoury, slightly sour finish. The tender, well-cooked pork ribs add a satisfying texture and the dish stewed with Thai herbs and chamuang leaves is best enjoyed with a side portion of rice. Continue with gaeng crab meat bai cha plu, showcasing Surat Thani’s sweet succulent chunks of crab in spicy red curry with cha-plu leaves. Sweet crab perfectly contrasts with the bold spiciness, making it a hugely satisfying platter. Tom kha with seabass, a straightforward Thai soup, surprises with tender well-cooked meaty fish along with mouthfuls of young coconut. For dessert, Thai tea panna cotta blends Western and Thai influences, retaining the classic panna cotta sweetness with the subtle bitterness of Thai tea elegantly drizzled with coconut sauce. Alternatively, choose traditional mango sticky rice. The drinks list has many choices, including a wide range of signature teas, iced coffees infused with fruits, fresh juices, and fun locally themed cocktails.