Recipes from Trat and Isan

The menu follows Khun Yai's two homes: the seafood and wild produce of Trat, and the cooking of Isan. The restaurant's signatures include nam prik khai pu, a spicy dip of crab roe and crab meat served with fresh vegetables; moo cha muang, pork stewed with the tart leaves of the cowa tree; ka lum tod nam pla dee, fried Chinese cabbage finished with fish sauce from Trat; and sen chan pad pu, her rice noodles stir-fried with large lumps of crab. A green curry with Isan wagyu beef is meant to be eaten with pan-fried roti.

Much of the Tha Tien menu leans toward crab, sea bass and river prawns, which makes it a natural order for a riverside table. Drinks run to Thai-inspired mocktails and cold-pressed teas.

The room and the view

The group designs its dining rooms around Khun Yai's story: the yellow of the supanniga flower, warm wood and terracotta, and traditional Isan tools such as a mai fuem weaving loom and a kabom sticky-rice dryer. At Tha Tien the backdrop is the river itself, with Wat Arun on the far bank and the temple district of Wat Pho behind.

Recognition

The current MICHELIN Guide lists this branch, which it calls Supanniga Eating Room (Phra Nakhon), among its selected Bangkok restaurants, and singles out the fried Chinese cabbage and the pork belly with cowa leaves.

Other Supanniga dining rooms

The group also runs Supanniga Eating Room in Thong Lo and on Sathorn Soi 10, each with its own menu. Tha Tien is the one on the river.

Sources: Supanniga Eating Room, foods and drinks, Tha Tien branch, Tha Tien menu, MICHELIN Guide. Checked September 25, 2026.