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

"This dessert is one of Thailand’s favorite street food. It’s a light cake with a jelly-like filling. There were a variety that we enjoyed with various Supanniga’s special toppings."

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."

BK Magazine

"There's also a new selection of Thai sweets exclusive to this branch such as the almost-too-gorgeous-to-eat kanom krok (coconut rice cake with toppings) served in a porcelain pitted plate. "

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."

Max Crosbie-Jones

"Then comes a superlative tom yum goong."

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."