“The food we’ve served since the beginning of Supanniga Eating Room comes from the memories of our childhood, our family, and our old friends who shared many moments together eating the delicious food cooked by our grandmother Somsri Chantra. She moved to Khon Kaen province in northeastern Thailand’s Isaan to raise her grandchildren. Her cuisine was a fusion of dishes from both regions. It’s her secret recipes that we share at Supanniga.”

Chunks of pork stewed with Thai herbs and chamuang leaves; fried cabbage with premium fish sauce; and minced pork stir-fried with garlic, peanuts, and served on orange.

The stylish Supanniga Eating Room blends family and cuisine. Supanniga’s chefs use ingredients from both Trat and Khon Kaen, to ensure authenticity and support local producers. From Trat, they buy the local shrimp paste, Pornpimol premium fish sauce, and salted Sala Hom fish from Je Noi, a family-run producer of dried seafood for many generations. From Isaan, they cook delicious non-GMO organic jasberry rice from Siam Organic, which has been helping to eradicate poverty in northeastern Thailand by working with over 1,100 small-scale farmers who are earning fourteen times the average income of Thai rice farmers.