This restaurant has been making and selling the same soup to people for over 50 years.


In 2020, the third generation owner Nattapong Kaweeantawong It was stated that the soup was never thrown away after a day's cooking, and was preserved overnight and used to cook the next day's soup.

Kaweeantawong told NPR that the pot is cleaned daily, but I wonder how you can clean that pot with soup? “Many people think that we never clean the dishes. he says “But we clean it every evening. We take the soup out of the pot, then let it simmer overnight.”

Wattana Panich is a small restaurant located near a busy street, occupying two floors of a shop house that the family bought decades ago.

The popular dish includes stewed and raw beef, tomatoes, garlic, cinnamon, black pepper, cayenne root and about a dozen Chinese herbs.

The soup is made by cooking the beef for about seven hours, absorbing all the flavors, and then removing it from the pot to absorb the flavors.



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