In 2006, the Laorauvirodge family introduced Supanniga Home Boutique Hideaway to the people of Khon Kaen. The small hotel offers an authentic Thai experience that goes beyond a simple vacation. The project proved to be a success as the hotel received an invitation to join Relais & Châteaux, a prestigious association of privately-owned hotels and restaurants known for their high standards and uniqueness. Shortly after, Supanniga Home also became one of the founding members of Secret Retreats, an exclusive collection of Asia’s nest boutique hotels and resorts.
Krua Supanniga by Khunyai restaurant was later introduced in 2012 as a natural extension to the Supanniga Home hotel. At Krua Supanniga by Khunyai, the Laorauvirodge’s family recipes, all authentic and all Thai, were served to the hotel’s guests who sought to have a Thai gastronomic experience. The restaurant was in fact an homage to the Laorauvirodge family’s khunyai (grandmother) whose very recipes, a combination of eastern Thai and northeastern (Isan) styles, are used in the restaurant.
In 2013, Khunyai’s recipes were brought to Bangkok with the opening of Supanniga Eating Room in Thonglor. The restaurant caters to diners who long for authentic Thai food that not only tastes great, but also gives them a sense of connection to the food’s true origin. Thanaruek Laoraovirodge, one of Supanniga Eating Room’s founders, described, “Supanniga Eating Room is our ordinary family dining room where delicious and familiar flavours have been had for eighty years. The recipes have now been transported to the contemporary context, perfect for Bangkok.”
The Bangkok restaurant has since received such recognitions as “Thailand Tatler’s Best Restaurant’s 2014” from Thailand Tatler magazine, and “Top Tables 2014” from BK magazine among others. Supanniga Eating Room Thonglor was also recommended by CNN Travel in Insider Guide: Best of Bangkok. In 2015, the restaurant’s second Bangkok branch opened in Sathorn 10, a strategic central location accessible from every part of central Bangkok.
Supanniga Cruise is the latest venture from the same team that brought Supanniga Eating Room to Bangkok. Combining three exquisite elements of Thai culture: the authentic Thai food, the genuine hospitality, and the majestic view of the Chao Phraya River, Supanniga Cruise promises to offer a remarkable enjoyment of the famous historical river, unmatched by any other cruises.
Supanniga Cruise is a brand-new 40-seat dinner cruise that will surely give its boarders, locals and visitors alike, a whole new perspective on Chao Phraya River and Bangkok. The cruise offers two exciting options: Evening Cocktail Cruise and Evening Champagne Cruise is designed for those who would like to enjoy Bangkok’s sunset on the Chao Phraya River, accompanied by drinks and snacks, as a pre-dinner activity; Sunset Dinner Cruise is designed for those who would like to indulge in a 6-course dinner of genuine and exquisite Thai taste while enjoying the grand nighttime view of the Chao Phraya River.
Supanniga Eating Room’s most popular dishes have been carefully selected to enhance the cruise experience. Some dishes include Mahor (seasoned minced pork served on sliced fresh orange), Moo Cha Muang (a stew of pork meat and a rare Thai herb called Cha Muang leaves), and Hor Mok Pu (steamed crab meat from Surat Thani seasoned with curry paste and served on a banana leaf) among numerous others. In addition to the authentic recipes, all ingredients that go into creating every dish served on board are specially sourced. Only premium quality ingredients are quali ed enough to make an appearance on the cruise. The set menus are on seasonal rotation, and special dietary requirements/restrictions can also be accommodated*.
In addition to serving authentic Thai food, Supanniga Cruise is the only Chao Phraya river cruise operator that provides a proper bar on board. A special collaboration with Vesper, one of “Asia’s 50 Best Bars 2016,” guarantees that boarders will enjoy one of our bar offerings: whether it be our outstanding signature drinks or one of our classic cocktails, some of which have been reinterpreted with Thai herbs. Supanniga Cruise is also partnering with Tattinger to bring the esteemed champagne on board. Tattinger Sunset Cruise on which Tattinger champagne will be exclusively offered can be enjoyed every weekend.
The décor on Supanniga Cruise is a re ection of Supanniga’s design philosophy: accessible and modern while respecting the Thai heritage. The uplifting yellow color from the Supanniga ower remains the main element of the cruise’s visual presentation. Traditional materials such as Mudmee silk, terracotta, weaving wooden beater and kra-bom (utensil used for cooking sticky rice) are used in a contemporary fashion, resulting in a visual presence that is uniquely Supanniga.
- River City Pier
Evening Cocktail Cruise:
- Monday – Friday
- 16:45 (Cruise lasts approximately 1 hour)
- 1 alcoholic drink curated by Vesper Bar/ Wines / or Mocktail and traditional Supanniga savories
- 1,250.- Nett per person
Evening Champagne Taittinger Cruise:
- Saturday – Sunday
- 16:45 (Cruise lasts approximately 1 hour)
- 1 glass of Champagne Taittinger and traditional Supanniga savories
- 1,550.- Nett per person
Dinner Champagne Taittinger Cruise:
- 18:15 (Cruise lasts approximately 2 hours and 15 minutes)
- 6-course Home-cooked Thai menu and drinking water
- 3,250.- Nett per person
Welcome Drink & Amuse Bouche
- Mieng Platu Kapi Koh Chang:
Fried Thai mackerel wrapped with Chaplu leaves accompanied with Koh Chang shrimp paste sauce
Minced pork stir-fried with garlic and peanuts served on fresh orange
- Kratong Tong:
Spicy minced chicken Salad served in a crispy cup
- Yum Som O Goong Sod:
Pomelo salad with grilled prawn, shredded pork & chicken, and ground dry shrimp
- Tom Yum Goong Yai:
Traditional Thai spicy soup with jumbo prawns
Sharing “Sam Rub Thai”
- Moo Cha Muang:
Chunks of tender pork meat stewed with Thai herb and Cha Muang leaves.
- Nam Prik Kai Pu:
Spicy dip of sea water crab eggs and crab meat, served with fresh vegetables
- “Son in Law” Eggs:
Fried medium-boiled eggs, served with three-flavor sauce and fried shallots
- Yum Pla Salid:
Crispy leaf fish in spicy dressing
- Hor Mok Pu:
Steamed Surat Thani colossal crab meat lump with curry paste served –in banana leave cup
- Mango Sticky Rice:
Mango with sweet sticky rice served with coconut milk and roasted beans
Petits Fours & Tea
- Traditional Thai Sweet served with Organic Tea
For more information please contact: