Bangkok, Thailand is highly regarded as a top-tier culinary destination, with its street food scene earning particular admiration for the depth and breadth of quality eats.
One restaurant, though, is legendary for serving up the same simmering batch of soup for over 40 years. Pull up to Wattana Panich in Bangkok's bustling Ekamai neighborhood and you'll find yourself tucking into a generations-old recipe of neua tune, a popular beef stew. Owner Nattapong Kaweenuntawong has said that their batch of stew has been constantly simmering for over 45 years.
This culinary rarity has been achieved using an old practice called Hunter’s Stew or Perpetual Stew. The technique uses the previous batch's leftover broth as the base for the next batch of soup — it's like yesterday's good soup rolling over to make tomorrow's great bowl.
Customers can look forward to soup that's made up of a secret blend of herbs and spices, tender beef, meatballs, tripe, and other beef offal, which all contributes to the neua tune's rich and complex flavor. It's no wonder that the restaurant stays as perpetually busy as it's iconic, decades-old batch of soup.