The hearty beef broth has been kept simmering by three generations of one family for nearly half a century. The "Wattana Panich" has even received a visit from the Michelin Guide.
In the narrow streets of Thailand's capital Bangkok, where the scents of exotic spices and steaming street food seduce the senses, hides a special jewel of Thai gastro culture; the legendary restaurant "Wattana Panich".
The walls of the small restaurant are adorned with awards, among which the two red plaques from the Guide Michelin of 2018 and 2019 are almost hidden. Here, in this inconspicuous establishment, a culinary classic has been prepared for what seems like a lifetime - a soup called "Neua Tune".
"For 45 years, the day's leftovers from our broth have not been thrown away," says Nattapong Kaweenuntawong, who, along with his mother and wife, is the third generation to prepare the hearty beef noodle soup.
Kaleidoscope of flavours
The soup pot in which Neua Tune bubbles is a kaleidoscope of flavours. The base is a powerful beef broth that has been simmering on the fire for decades to release all the nuances of the meat and provide an intense umami flavor. Chinese herbs used in the cooking distinguish the soup from typical Thai soups, which use a lot of lemongrass and local chili varieties.
A visit to "Wattana Panich" is an invitation to embark on a unique taste journey to historic Bangkok and discover the richness of Thai cuisine.
