Bridging the past and the present, the interior merges contemporary floral patterns and monochrome tiles with traditional materials such as kabom (wooden plates used by Isan locals for drying sticky rice), patterns from traditional weaving looms, and wooden detailing. The earthy hues are contrasted by a striking custom-made floral pattern made from Thai silk tassels.
New recipes in the Charoenrkung menu include: Salak and shrimp chili dip with deep fried nue-aon fish, Coconut curry with lotus stems and mackerel, stir-fried crab roe with Himalayan salt and chili mix from Khunyai’s hometown.
Supanniga Eating Room Charoenrung also offers a special beverage menu featuring cold pressed fruit juices and Supanniga Eating Room’s signature tea blends. Featuring a range of fine loose teas such as Oolong, black Assam, Puerh, green tea and herb and floral teas, the blends are designed in collaboration with Bangkok-based artisanal tea purveyor TE to pair with Supanniga Eating Room signature dishes.