Daily Mail
As self-confessed “regional Thai food freak”, Tom Parker Bowles wondered why he had missed this specialist in the food of southern Thailand, “where chilli, turmeric and shrimp paste (gapi) rule supreme”.
The unusual venue is run by Wichet Khongphoon, who hails from the southern province of Trang and is “a man of many talents. Hotelier. Florist. Chef. Restaurateur. It wouldn’t surprise me if he had a sideline in nuclear fission.”
Tom was more than satisfied with his meal, which was full of “heat and depth and heart and soul. And leaves the tastebuds craving more. This is cooking that makes the senses holler in lusty delight.”
Tom Parker Bowles - 2025-06-22The Sunday Times
Charlotte Ivers noted that we are living in a “golden age” of Thai restaurants, from Long Chim and AngloThai to Speedboat Bar, Kolae and Kiln – and Supawan, though “neither new nor famous” and “amid absurd levels of competition — seems to be winning a guerrilla battle for our hearts and minds”.
It is “one of the prettiest small restaurants I’ve ever been to”, with shelves filled with luscious green plants, jars of pickles, assorted vases and other Thai ephemera, and pretty well everything on the menu is delicious. She particularly liked the fat king prawns in wheat noodles, deep-fried and served with a tamarind and chilli dipping sauce; pad kra prow gai: minced chicken stir-fried with chillies, green beans, garlic and Thai basil; moo hong: slow-cooked pork belly in a sauce of Chinese five spice and dark soy; and morning glory, “to hammer home how fresh and vibrant the ingredients here can be”.
Charlotte Ivers - 0000-00-00
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