Supanniga Eating Room by Khun Yai

"Travel your Taste Buds around Thailand’s Regions With migrants from all parts of Thailand flocking to Bangkok for work, there are plenty of homesick cravings to be catered for. Thai cuisine varies widely around the country from the hot, spicy salads of the northeastern Isaan region so the curries and Muslim-influenced dishes of the south. A fine place to sample a range of regional specialties in a stylish setting is Supanniga Eating Room on Thong Lor. There’s a strong Isaan influence on the menu, but the food also encompasses often hard-to-find dishes from the eastern Trat Province, from where the owner’s grandmother comes such as kung phad sator (prawns fried with stink beans). Southern food is also well represented on Thong Lor at Khua Kling Pak Sod, which does a particularly mean yellow curry with fish. By Maeve Nolan"

"Some Like It Hot For authentic Thai food in a lively but stylish setting, it is hard to go wrong with Supanniga Eating Room. Drawing on the culinary heritage of two Thai regions (Trat and Issan), the restaurant has earned a deservedly formidable reputation. Standout dishes include the nam prik khai pu (crab meat with chili paste) and the yam pla salid tod krob (deep fried leaf fish spicy salad). Photo by Larry/Flickr ."

MICHELIN Guide's Best Restaurants and Bars in Thonglor

"This outlet fan-favourite Thai food joint Supanniga Eating Room serves three-generation-old recipes of staple dishes that have won the hearts of both locals and visitors alike. The restaurant successfully balances a refined (though, nowhere near stiff) atmosphere with plates that boast authentic flavour for a price that doesn’t make your eyes water. The menu here is extensive, which means you’ll want to come with a bigger group to order more. On our list are the chilli pork crackling dip appetiser, crab curry, and a perfectly flaky deep-fried catfish." - Veronica Inveen

Chiang Mai Embraces Isaan Cuisine with Somtum Der Opening

"Recognised with a Michelin Plate, the Thonglor original presents traditional Eastern Thai cuisine drawn from Eh’s grandmother’s recipes. He helps the chefs explore the accuracy of tastes and presentations to ensure the dishes stay true to their identity, and its success has led to an added branch on Sathorn." - Catherine Bowers

What to Do in Bangkok: The Black Book

"The pork-and-crab-stuffed crab shells may be Bangkok’s tastiest starter."