The Thai venue serves meat soup that spans three generations and uses leftovers from the day before
Who has never eaten leftovers from the day before? Thai restaurant Wattana Panich takes the custom to another level and serves a beef soup that has been cooked for 47 years, using leftover stew from the day before. The house, which mixes Chinese and Thai cuisines, has received several awards over the years, but has become world famous for its beef broth.
Located in Bangkok, the restaurant arouses the curiosity of tourists from all over the world. The rest of the soup is never thrown away, and has been passed through three generations of the Nattapong family, the group that runs the restaurant.
The soup, made in a giant pot, doesn’t have the right amount of ingredients: everything is done “by eye”. The basis of the recipe is meat, tripe, organs and bones of ox, buffalo and goat, as well as Chinese seasonings and spices. The restaurant owners say that because the stew is never taken off the heat, it is safe for consumption.
The family uses an ancient Asian technique known as “perpetual stew,” which involves constantly cooking the soup over low heat, adding water and new ingredients every day.
For those who love a clean kitchen, the “eternal soup” restaurant is not their place: the owners of the restaurant have a habit of not cleaning the edge of the pan. Tradition has resulted in a thick brown shell around the cauldron, due to broth splashed out of the soup over the 47 years. Would you?
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
