Wattana Panich, a family-run restaurant in Bangkok, is renowned for its continuously simmering beef and goat soup, a broth that has been maintained for over 50 years. The owner, Nattapong Kaweenuntawong, is the third generation to operate the business, working alongside his parents. The family ensures the cauldron never empties, storing a portion of the soup nightly and replenishing it with new ingredients and water daily, a technique also known as "perpetual stew." This method imparts a unique flavor and aroma, distinguishing it from traditional Thai broths which often use local chilies and lemongrass.
The restaurant's menu, influenced by Chinese cuisine, features popular dishes like goat stew in Chinese herbs and beef noodle soup. Unlike other Thai broths, their soup incorporates nearly a dozen Chinese herbs, garlic, cinnamon, black pepper, and cilantro root. Customers, including locals and tourists, rave about the soup's fragrant, flavorful, and deeply savory profile. Despite its age, the soup is reportedly safe due to the continuous heating and replenishment process.
Kaweenuntawong emphasizes that there's no set written recipe; the family relies on tasting and experience to know what ingredients need to be added. He hopes his children will continue the tradition, ensuring a fourth generation to run the business. The restaurant has garnered numerous awards, including recognition from the Michelin Guide, highlighting its culinary success and unique practice. Visiting the restaurant offers an aromatic experience, with throngs of diners and delivery riders.
One reviewer paid $5.60 for the goat broth and juice, noting it was significantly cheaper than other popular eateries in Bangkok. The hospitality of Kaweenuntawong and his family, including their efforts to explain the menu to foreigners and even offering a small discount, enhances the dining experience, making it a highly recommended culinary destination in Bangkok.
