Supanniga team brings regional flavors to Chiang Mai’s Nimman neighborhood

From the folks behind Supanniga Eating Room and Somtum Der comes food from four Thai regions — north, northeast, central, and east — to Chiang Mai’s Nimman neighborhood. 

Ging Grai (“sea fig tree branch”) was inspired by a 38-year-old sea fig planted at Supanniga Home, a boutique retreat in Khon Kaen run by Thanaruek “Eh” Laoraovirodge, the Supanniga Group cofounder in charge of the new restaurant.  

Despite its clear Isaan roots, the restaurant casts a wider net on the menu. 

Dishes like aeb plaa (seasonal grilled fish in banana leaf, THB160) and larb nuea (northern-style larb with pig’s blood, THB160) offer an upscale twist on northern fare, while Isaan is represented in cuts like somtam poo plara (papaya salad with field crabs in fermented fish sauce, THB95) and larb made with giant featherback fish (THB100). 

Central Thai dishes include…