A restaurant in Bangkok, Thailand, has caught the attention of food lovers by serving soup from the same pot.
This practice has continued for over 45 years, intriguing many curious diners.
Wattana Panich is located in the Ekkamai neighborhood.
The restaurant is well-known for its special broth, which has been simmering continuously since it first opened.
This unusual practice raises eyebrows, but it’s part of what makes the restaurant special.
The restaurant has been serving and cooking soup from the same pot for over 45 years
The family-run establishment specializes in a dish known as “neua tune,” which is a beef noodle soup.
The ingredients include a mix of stewed and raw beef, tripes, garlic, cinnamon, black pepper, cilantro root, and various Chinese herbs.
The long cooking process has given the broth a distinct flavor that diners rave about.
Nattapong Kaweeantawong, the third-generation owner, explained the restaurant’s unique approach to cooking.
He stated that the broth is never thrown away at the end of the day.
Instead, it is kept overnight and used to prepare the soup for the next day.
This method, known as perpetual stew, has allowed the broth to develop a deep and rich flavor over the years.
While many might worry about the hygiene of such a practice, Kaweeantawong reassures customers that cleanliness is a priority.
“[…] The broth has been preserved and cooked for 45 years, thus giving it a unique flavor and aroma.”
But surely this isn’t very hygienic or safe? I hear you scream. But fear not, because all is not quite as it seems.”
They clean the pot every evening to maintain hygiene and quality.
After they remove most of the soup, they keep a small amount simmering overnight.
“We removed the soup from the pot, then kept a little bit simmering overnight,” he explains.
This small portion becomes the base for the next day’s cooking, ensuring that the soup remains flavorful and consistent.
The restaurant’s reputation has grown significantly, drawing in both locals and tourists eager to try what has been dubbed “50-year-old soup.”
Reviews on platforms like TripAdvisor reflect the restaurant’s popularity.
Many customers describe the soup as delicious and worth the hype.
One visitor noted, “This place needs no introduction being famous for their 50-year-old soup. It’s a very small but delicious soup at a very affordable price.”
Another customer shared their experience by writing, “Half a century-old soup with beautiful flavors, meats, noodles, and spices. This place is highly rated for a reason. A must-try for foodies!”
The positive feedback shows the restaurant’s ability to maintain a high standard of quality despite its unconventional cooking method.
Wattana Panich has become a culinary landmark in Bangkok, showcasing how tradition and innovation can coexist.