I recently stumbled upon this great blog about restaurants in Bangkok, Hungry in Bangkok, that had a review of this great restaurant:Supanniga Eating Room By Khunyai. It is located on Thonglor, which is nearby my hotel. And I can say that this is the best restaurant I have eaten at this year. (Perhaps the best restaurant I've eaten at in two years...it will give The Whale Wins in Seattle a run for its money). I liked the ambiance and the staff was very friendly. Apparently it has only been open since October as well. I'm already thinking about eating there again when I come back to Bangkok next week. The first appetizer was Mieng Young (dried shredded pork, peanuts, and sweet roasted coconut wrapped in cha plu leaves). This dish, as with all the ones that follow, combine a number of different tastes and textures. Meaty, crunchy, sweet, spicy, and minty all at once.
This appetizer is Crispy Prawn Wontons (whole-prawn wontons, deep-fried and served with sweet dip). The wontons were crispy, however not brittle, and the sauce was sweet, but tangy.
The last appetizer was Ma Hor (minced pork stir-fried with garlic and peanuts served on tangerine). It was a flavor explosion: sweet, salty, sour, acidic, and spicy.
I only ate one main dish, the Pad Ka Nah Pla Kem Koh Chang (Hong Kong kale stir-fried with salted fish from Koh Chang). This dish is somewhat like stir-fried Morning Glory with garlic and chili peppers with the salted fish that was almost overpowering but somehow worked with the garlic. I can't wait to come back and try some other dishes.
Update (Second Visit): I decided to go back after my visit to Cambodia and try a couple of the signature dishes here.
This is Ka Lum Tod Nam Pla, fried fresh Chinese cabbage gravied with premium fish sauce from Trad province, and it was extremely flavorful. How can they make such a simple vegetable so tasty?
I also tried Moo Cha Muang, chunks of pork meat stewed with Thai herbs adn cha muang leaves. I have to say this was the only dish that disappointed me, it was too sweet for me.