Michelin Guide

"Supanniga captivated the hearts and stomachs of locals and expats alike with home-style cooking. Family recipes have been preserved for three generations and include a richly flavoured crab curry and a deep-fried catfish."

Sheena Southam

"A curry of tender slices of beef shank which was fragrant with coconut milk and chopped kaffir lime leaves was equally mouth-watering. The thick curry sauce perfect for drizzling over jasmine rice."

Erica Key

"Shredded fish meat, deep-fried and dry-sautéed with Thai sweet & spicy curry. This dish was light, yet filling."

Thailand Tatler Magazine

"The restaurant’s signature moo cha muang highlights a subtly sweet and spicy combination of tender pork meat stewed with Thai herbs and cha muang leaves."

David Luekens

"Supanniga shines brightest on the curry front. You’ll find massaman and panang with melt-in-the-mouth beef brisket, but also less predictable options like gaeng pa, a rustic and fiery fish-and-veggie stew otherwise known as 'jungle curry', and gaeng kua, a slightly sweet curry that blends pineapple and fresh mussels."

Sirin Wongpanit

"The menu features dishes from the owners' native eastern seaside and northeastern provinces. Highlights include pork curry with sour chamuang leaves."

Dan Waites

"This thin pork curry, rich and sweet with tamarind and tomatoes, comes off like the North’s kaeng hanglay crossed with the South’s kaeng som."

Nida Bunnag

"I really enjoyed that they use a tender yet less fatty cut for this curry because normally you would find a much more oily version."

Max Crosbie-Jones

"From the mild, sweet, stew-like pork curry thick with cha muang (cowa) leaves to the leaf fish in a spicy-meets-umami-dressing, everything is flavourful."

Derya Ozyuvali

"Curry Jumbo Prawns are simply amazing!"