I tried one of the world's oldest soups, a broth that's been kept simmering for 50 years by 3 generations of a family. It's now one of my favorite restaurants in Bangkok.

Marielle DescalsotaAug 15, 2022, 07:22 IST

Nattapong Kaweenuntawong's mother cooking the broth.Marielle Descalsota/Insider

I traveled to Bangkok in late July to try one of the city's most famous soups.
Wattana Panich is best known for its beef and goat soup that was first cooked half a century ago.

Bangkok is a food paradise — the capital city of Thailand is home to over 320,000 restaurants.

Bangkok, Thailand.Marielle Descalsota/Insider

Before my trip to Bangkok, I had heard of a legendary restaurant called Wattana Panich. The family-owned restaurant is famous for its half-a-century-old beef and goat soup.

Wattana Panich.Marielle Descalsota/Insider

Before my trip to Bangkok, I had heard of a legendary restaurant called Wattana Panich. The family-owned restaurant is famous for its half-a-century-old beef and goat soup.

When I arrived at the restaurant for lunch, throngs of delivery riders, locals, and tourists were busy collecting and making orders. A chef was preparing dishes from a huge cauldron of boiling soup. The aroma was heavenly.

Nattapong Kaweenuntawong's mother cooking the broth.Marielle Descalsota/Insider

When I arrived at the restaurant for lunch, throngs of delivery riders, locals, and tourists were busy collecting and making orders. A chef was preparing dishes from a huge cauldron of boiling soup. The aroma was heavenly.

I took a look at their menu, which Kaweenuntawong says was influenced by Chinese cuisine. The family is of Thai-Chinese descent.

A variety of goat and beef dishes on offer.Marielle Descalsota/Insider

There were pots filled with meat in various parts of the restaurant — including right outside, by the sidewalk.

Pots of meat right outside Wattana Panich.Marielle Descalsota/Insider

The interior of the restaurant was old-school, colorful, and cluttered. A dozen assistants helped prepare ingredients at the back of the restaurant, where everything from utensils to kitchenware was stored.

Food being prepared towards the back of the restaurant.Marielle Descalsota/Insider

The interior of the restaurant was old-school, colorful, and cluttered. A dozen assistants helped prepare ingredients at the back of the restaurant, where everything from utensils to kitchenware was stored.

The restaurant has amassed dozen of awards over the years, with plaques from the Michelin guide hung on a wall.

The awards that Wattana Panich has garnered over the years.Marielle Descalsota/Insider

After a 10-minute wait, my soup arrived. I opted for the very first item on the menu: goat stewed in selected Chinese herbs. It reminded me of a dish that's popular in Singapore and Malaysia called bak ku teh, or pork rib soup.

Mutton soup by Wattana Panich.Marielle Descalsota/Insider

After a 10-minute wait, my soup arrived. I opted for the very first item on the menu: goat stewed in selected Chinese herbs. It reminded me of a dish that's popular in Singapore and Malaysia called bak ku teh, or pork rib soup.

I also ordered a bottle of roselle juice, which is made from the Hibiscus flower. It was the perfect pairing to the hearty broth — light and refreshing.

Roselle juice by Wattana Panich.Marielle Descalsota/Insider

My visit to Wattana Panich exceeded all my expectations. I'm no stranger to trying out unusual foods, but it's rare that I end up enjoying it this much.

Nattapong Kaweenuntawong and his mother.Marielle Descalsota/Insider

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I tried one of the world's oldest soups, a broth that's been kept simmering for 50 years by 3 generations of a family. It's now one of my favorite restaurants in Bangkok.

Bangkok is a food paradise — the capital city of Thailand is home to over 320,000 restaurants.

Before my trip to Bangkok, I had heard of a legendary restaurant called Wattana Panich. The family-owned restaurant is famous for its half-a-century-old beef and goat soup.

When I arrived at the restaurant for lunch, throngs of delivery riders, locals, and tourists were busy collecting and making orders. A chef was preparing dishes from a huge cauldron of boiling soup. The aroma was heavenly.

I took a look at their menu, which Kaweenuntawong says was influenced by Chinese cuisine. The family is of Thai-Chinese descent.

There were pots filled with meat in various parts of the restaurant — including right outside, by the sidewalk.

The interior of the restaurant was old-school, colorful, and cluttered. A dozen assistants helped prepare ingredients at the back of the restaurant, where everything from utensils to kitchenware was stored.

The restaurant has amassed dozen of awards over the years, with plaques from the Michelin guide hung on a wall.

After a 10-minute wait, my soup arrived. I opted for the very first item on the menu: goat stewed in selected Chinese herbs. It reminded me of a dish that's popular in Singapore and Malaysia called bak ku teh, or pork rib soup.

I also ordered a bottle of roselle juice, which is made from the Hibiscus flower. It was the perfect pairing to the hearty broth — light and refreshing.

My visit to Wattana Panich exceeded all my expectations. I'm no stranger to trying out unusual foods, but it's rare that I end up enjoying it this much.