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Bangkok, one of the world's most vibrant culinary capitals, where every small alley hides countless enchanting flavors, enough to awaken all the senses of gourmets. From spicy street food to luxury restaurants, this city seems to never stop telling fascinating culinary stories. However, amidst the hustle and bustle of Thai cuisine, there is an address that has chosen a very unique, very "slow" path to position its name, that is Wattana Panich Restaurant.
50 Year Old Broth, a Living Icon
Having made a big splash and become a global culinary phenomenon many years ago, Wattana Panich is famous for its special "broth": a beef and goat bone marrow that has been simmered continuously for over 50 years. The story of the "immortal" broth, which has never cooled down, has spread around the world, making many people wonder: what is this culinary legend like now?
Once causing a global stir with its broth that has been simmered over and over for more than 50 years, the "legendary" restaurant in Bangkok makes many tourists miss it.
Nestled modestly in the bustling alley of Ekkamai Soi 18, Wattana Panich is more than just a restaurant, it is a living legacy of Bangkok’s culinary culture. Mr. Nattapong Kaweenuntawong, the third-generation heir of a Chinese family, is the embodiment of that perseverance and passion. He is the one who continues the tradition of keeping the giant pot of broth simmering day and night using a unique technique called “perpetual stew”.
The secret of the taste of time
What really makes Wattana Panich famous is not only the rich, unforgettable flavor of the famous beef stew noodles or goat stew, but also the giant pot of broth, more than 1 meter in diameter, always boiling in the middle of the kitchen. People often say that in every drop of that broth is the taste of... time.
What makes Wattana Panich known is not only the rich flavor of beef stew noodles or goat stew but also the giant pot of broth.
Every day, the restaurant only scoops out a portion of the broth needed to prepare the dish, leaving the rest in the pot. They then add new bones, new meat, and premium spices such as star anise, cinnamon, black pepper, cloves, coriander, etc. to the pot to continue simmering. This meticulous and continuous process allows the umami (natural meaty sweetness) to accumulate over the years, permeating each delicious noodle and each tender piece of meat, creating a unique flavor that cannot be replicated. This special pot is also never completely cleaned, but instead sits on the stove, allowing the thick broth to overflow and cling to the rim of the pot, becoming an indispensable part of the "secret".
They say, in every drop of broth is the taste of... time.
It is this "unique" approach that has helped Wattana Panich quickly make it onto the Michelin Guide Bangkok's Bib Gourmand list for many years in a row. 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 6 consecutive years (from 2018-2023). This is a prestigious title for culinary venues that not only have excellent food quality but also come with reasonable prices, making Wattana Panich one of the typical representatives of Thai street food rich in cultural depth.
Every day, the restaurant only takes out a portion of the broth to process, the rest is kept, continued to simmer with new bones, new meat and spices such as star anise, cinnamon, black pepper, cloves, coriander...
On online platforms like Google Maps, Wattana Panich has also received thousands of positive reviews from international diners, most of whom praise its "unforgettable" flavor. Each meal here costs between 100 and 250 baht (equivalent to 65,000 - 170,000 VND), depending on the dish. The restaurant's space, though simple, with wooden tables, old-style ceramic tiles and a faint herbal scent in the air, but that simplicity enhances the "quality" of traditional cuisine, inviting diners to immerse themselves in an authentic and memorable experience.
Notably, Wattana Panich restaurant has now opened two new branches, bringing the total to three locations. Although the new branches do not have the legendary "50-year broth", the flavors of the dishes are still carefully maintained according to the "original" recipe. The "legendary" broth is still maintained at the first location, continuing the story of eternal flavor, the pride and unique highlight of Wattana Panich in the heart of Bangkok.
