Food and Drink


Nam Koa Tod Salad 

Nam kao Tod is an original Lao and Thai street food also served at five star hotel restaurants in Thailand. Nam kao Tod also known as crispy rice salad.  Chef Wan  makes her own Housemade Thai sausage mixed with seasonings and a batch of cooked marinated cooked jasmine rice with red curry paste, sugar, salt, and grated coconut, and then forming…

April 22, 2015

New at Supannee House of Thai: White Beech Mushrooms

White Beech, or Bunapi, is a mushroom that offers a combination of crunchy textures and a smooth, nutty flavor. The White Beech is somewhat bitter in its raw state, but is very enjoyable once cooked. Chef Wan uses it in her soups: Tom Yum, Tom Kah (coconut soup), and Pohtak soup (with Thai basil.) She…

April 11, 2015

Supannee’s Tomatoes.

More than 50 (15 different kinds of heirloom) tomatoe plants growing in Supannee House of Thai’s local farms.  From Big juicy beefsteak, green German, black, white, pink brandy wine, Hawaiian tomatoes, pineapple tomatoes, green and black tiger stripe, heart shape, black, red cherry tomatoes, Mr.stripy, Roma tomatoes, etc…    Chef Wan’s favorite tomatoes dishes, Mixed…

April 10, 2015

Fresh and local fish.

We buy local fresh Rock Fish from local fishermen. Our halibut and white sea bass fillets and stone crabmeat  come from Baja California only by Pacific Shelfish(@Pacshell) and Catalina Offshore. We seek only the best as we want our customers to experience and enjoy the freshest, local and sustainable food possible.  

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April 8, 2015

Chef Wan’s curries.

My sister “chef Wan” makes all her own sauces, especially curry sauce which she believes in authentic ingredients and powerful seasonings with fresh herbs.  We have 7 kinds of curry – green, red, yellow, mango, Panang, mussaman and jungle – each has its own special rich flavor.   One of my favorites is jungle curry.…

April 6, 2015

Homemade Fishcake

Chef wan made these delicious Fishcake from scratch and lots of herbs from our farm.

June 30, 2014


Mojito my version( fresh pineapple, fresh strawberry, fresh mint, fresh squeeze lime juice, simple syrup and soju) will be served at Supannee House when we finish expanding in January 2013.

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November 6, 2012

Supannee’s Sangria

Sangria will be served at our restaurant when we finish remodeling in January 2013.

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November 1, 2012

Coconut Seafood

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October 31, 2012

Stone Crab Claws

Three Giant Crab Claws sautéed with garlic, special curry power, eggs, celery, green and red onions with light creamy.

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October 26, 2012