AO Edited
Gastro Obscura
Half-Century-Old Soup
Wattana Panich
Leftovers are always better thenext day. Or, in the case of Bangkok restaurant Wattana Panich, the next generation.
The giant pot ofneua tune,a beef stew popular in the Thai capital, has been simmering since owner Nattapong Kaweenuntawong was a child, more than45 years ago. Growing up studying the exact flavor profile of the stew from his father, Kaweenuntawong now balances the flavor himself daily. He employs an ancient practice called Hunter’s Stew or Perpetual Stew, using some of the previous day’s leftover broth to start the base of thefollowing day’s soup. “We keep tasting. There is no recipe,” he toldChannel News Asia.
A secret blend of spices and herbs, stewed beef, raw beef slices, meatballs, tripe, and other organs swim about the deeply bubbling vat. While new restaurants and high-end condominiums now dwarf the humble one-story bistro in Bangkok’s busy Ekamai neighborhood, the complex and rich flavor of Wattana Panich’s headline soup keeps the dish relevant and its followers loyal.
Follow us on Twitter to get the latest on the world's hidden wonders.
Like us on Facebook to get the latest on the world's hidden wonders.
Follow us on Twitter Like us on Facebook