The story
Supawan serves Southern Thai food at 38 Caledonian Road in London's King's Cross, and The Good Food Guide rated it Good in 2026. The kitchen leans on the cooking of southern Thailand, with a menu that also covers regional dishes from laab to tom yum.
Owner and executive chef Wichet Khongphoon grew up in the Phuket area and has lived in London for 22 years. The curry pastes and sauces are made in house. A significant share of the vegetables and herbs are imported directly from Thailand.
The slow-cooked pork belly is a Phuket speciality, and the chef's dad's beef curry, finished with roasted coconut and pea aubergine, is another recommendation. Vegans have plenty to choose from, including a silky, umami-rich aubergine laab. Fiery salads such as green mango with dried shrimp, cashews and peanuts sit alongside stir-fried morning glory with chilli and garlic.
The room is casual and colourful, and it stretches into the florist next door in the evening to seat the loyal regulars. The cocktail list is playful, and the short wine list is chosen for spicy food. Ice cream in black sesame or coconut is a good way to cool the heat at the end of the meal.
Recognition
Details
History
If Supawan's food wasn’t so thrilling, the best thing about it would be the welcome. Occupying an unassuming spot on Caledonian Road, just a brief stroll from King's Cross, owner (and executive chef) Wichet Khongphoon has made happiness and good food his raison d’être : his motto – ‘eat well, live well, be happy’ – is fully embraced by the staff. To accommodate a longstanding, loyal following, the colourful, casual dining space expands at night to include the florist's next door (under the same ownership). The menu features a broad roster of regional Thai dishes, from laab to tom yum, but is quintessentially rooted in the cooking of southern Thailand. Alongside plenty of seafood and fiery salads (vibrant green mango with dried shrimps, cashews and peanuts, say), there are street-food classics such as stir-fried morning glory with chillies and garlic or slow-cooked pork belly, a speciality from Phuket, where the chef grew up; we also recommend ordering his ‘dad’s beef curry’ with roasted coconut and pea aubergine. Other powerfully aromatic curries won’t disappoint heat-seekers, and there’s plenty for vegans – the silky, umami-laden laab aubergine is a highlight. Temper the heat with a serving of ice cream (black sesame or coconut) to round things off. The kitsch cocktail list is a giggle and there’s a short list of spice-friendly wines.
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