CHIANG MAI RESTAURANT
Supanniga co-founder heads north with new region-spanning venture.
Founded by the folks behind Supanniga Eating Room and Somtum Der, Ging Grai brings food from four Thai regions—north, northeast, central, and east—to Chiang Mai’s Nimman neighborhood.
Ging Grai (“branch of the sea fig tree”) draws inspiration from a 38-year-old sea fig planted at Supanniga Home, the boutique retreat in Khon Kaen run by Thanaruek “Eh” Laoraovirodge, the Supanniga Group co-founder who is in charge of the restaurant here.
Despite these clear Isaan roots, the restaurant casts its net a little wider on the menu.
Dishes like aeb pla (seasonal grilled fish in banana leaf, B160) and larb nuea (northern-style larb with pig’s blood, B160) 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, B95) and larb made with giant featherback fish (B100).
Central Thai dishes include khanom jeen sao nam (fermented rice noodles with coconut sauce, B220), but eastern Thailand is where Supanniga does its best work, and naturally you’ll find some unique eastern specialties on the menu, like gaeng pa hed kon tua fak yao (spicy clear curry with mushroom and yardlong beans, B220).
To drink, there are mocktails made with ingredients like mulberry, galangal, chamuang leaves, and kaffir lime—ideal partners for desserts designed by Wittawat “Max” Jermsurawong, a rising Thai chef who cut his teeth at New York’s Spot Dessert Bar.
Love the handicrafts? You can take those home, too. The restaurant doubles as a homeware shop featuring products made by Thorr, a lifestyle brand born in Amnat Charoen that specializes in woven goods.
All images courtesy of Ging Grai