A photo from open sources
Wattana Panich – one of the most popular restaurants in Bangkok, located in the Ekkamai area. Every day they come here hundreds of visitors to enjoy delicious soups and stews dishes. But the secret to the gourmet dishes served in this restaurant, many Westerners can simply scare away.
One of the most popular dishes in “Vattana Panich” is a thick minced beef meat soup (meatballs, stews, offal) and spices. But the most important the ingredient in the unique soup is the broth, which, however wild it is sounds cooked for 45 years. Instead of pouring out every night the remains of the broth into the sewer, the cook carefully filter it and left to be stored for use the next day in as the basis for making a new soup. They do so daily for more than forty years and consider it the main thing the secret of their cooking.
“Vattana Panich” uses the old, long forgotten by many a cooking method known since ancient times in this country as hunter’s meat dish. This method assumes an ongoing cooking soup with the addition of various fresh ingredients. Thanks to this, experts say, the broth absorbs maximum taste and aroma of the ingredients. The rule, in general, is simple: than the longer the broth is cooked on fire, the better it gets. True, Thai restaurant brought this principle, we can say, to extremes.
A photo from open sources
According to BK Magazine, after closing the establishment Chefs of “Vattana Panich” cool the remaining broth and place it in a refrigerator, and then it is again used as a kind of “seasoning basics.” Cooks add about 25 kg of beef to it, whose fragrance soaks into this seasoned for decades a fantastic broth, constantly enhancing its taste.
Today the restaurant is managed by the third generation of owners. Its current owner is Nattapong Kaweenunta with says with full confidence that his three growing children will become the next generation managing Wattana Panich. Whatever happened, you can certainly say: they will use all that the same “eternal broth.”
A photo from open sources
And if, looking at the photo (a little higher), you will be surprised “outside mind “a large metal boiler with its monstrous layers, then keep in mind that these are just traces of 45 years of preparation unique soup. The owners of “Vattana Panich” started a tradition not not only pour out the remaining broth, but also do not clean the boiler after inadvertently spilling soup. Not hygienic? For us, perhaps, yes. But it is very exotic and, as they say, very tasty.
