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Bangkok, one of the world's most vibrant culinary capitals, is a place where every alleyway hides a myriad of enchanting flavors, enough to awaken the senses of even the most discerning food lovers. From spicy street food to luxurious restaurants, this city seems to never stop telling captivating culinary stories. Yet, amidst the hustle and bustle of Thai cuisine, one establishment has chosen a very unique, "slow" path to establish its name: Wattana Panich Restaurant.
The 50-Year-Old Broth Pot: A Living Symbol
Having made a huge impact and become a global culinary phenomenon many years ago, Wattana Panich is famous for its special "broth": a concentrated beef and goat broth that has been continuously simmered for over 50 years. The story of this "immortal" broth, never cooling down, has spread worldwide, leaving many wondering: what has become of this culinary legend?
Once a global sensation with its broth simmered for over 50 years, this "legendary" restaurant in Bangkok evokes fond memories for many tourists.
Nestled modestly in the bustling Ekkamai Soi 18, Wattana Panich is more than just an eatery; it's a vibrant culinary heritage of Bangkok. Nattapong Kaweenuntawong, the third-generation heir of a family of Chinese descent, embodies this perseverance and passion. He is the one continuing the tradition of keeping the enormous broth simmering day and night using a unique technique called "perpetual stew."
The secret of the taste of time
What truly makes Wattana Panich famous is not only the rich, unforgettable flavor of its renowned beef stew noodles or goat stew, but also the enormous broth pot, over a meter in diameter, constantly simmering in the kitchen. It's often said that every drop of that broth holds the essence of... time.
Wattana Panich is known not only for the rich flavors of its beef stew noodles or goat stew, but also for its enormous pot of broth.
Each day, the restaurant only scoops out the necessary amount of broth for cooking, leaving the rest untouched in the pot. Then, they add fresh bones, fresh meat, and premium spices such as star anise, cinnamon, black pepper, cloves, coriander, etc., to continue simmering. This meticulous and continuous process allows the umami (natural savory flavor) to accumulate over the years, deeply infusing each chewy noodle and tender piece of meat, creating a unique and inimitable flavor. This special pot is also never completely cleaned; it sits on the stove, allowing the thick, rich broth to overflow and cling to the rim, becoming an integral part of the "secret recipe."
They say that in every drop of broth lies the lingering taste of... time.
This unique approach has helped Wattana Panich quickly earn a place on the Michelin Guide Bangkok's Bib Gourmand list for many consecutive years. Michelin first recognized Wattana Panich on this list in 2018, shortly after the prestigious rating system expanded to Thailand. Since then, the restaurant has firmly maintained its position on the Bib Gourmand list for six consecutive years (2018-2023). This is a prestigious award for culinary establishments that not only offer excellent food quality but also reasonable prices, making Wattana Panich one of the exemplary representatives of Thailand's culturally rich street food.
Each day, the restaurant only uses a portion of the broth for cooking; the rest is kept and simmered with fresh bones, fresh meat, and spices such as star anise, cinnamon, black pepper, cloves, coriander, etc.
On online platforms like Google Maps, Wattana Panich has also received thousands of positive reviews from international diners, mostly praising its "unforgettable and exceptional" flavors. Each dish costs between 100 and 250 baht (approximately 65,000 – 170,000 VND), depending on the item. The restaurant's simple ambiance, with its wooden tables, old-fashioned tiles, and subtle herbal aroma, actually enhances the traditional culinary experience, inviting diners to immerse themselves in a genuine and memorable dining experience.
Notably, Wattana Panich has now expanded with two new branches, bringing the total to three locations. While the new branches don't feature the legendary "50-year-old broth," the flavors of the dishes are carefully maintained according to the original recipe. The "legendary" broth continues to be used at the first location, continuing the story of enduring flavor and serving as Wattana Panich's unique pride and highlight in the heart of Bangkok.
