Man tries ‘delicious’ soup that’s been cooking since 1976 but people spot one problem

A man recently ventured to Bangkok and had a taste of a soup that has been cooking for an impressive 48 years. Travel blogger Daniel Pinto took on the daring challenge as he explored the culinary delights of Bangkok. His destination was the renowned Wattana Panich restaurant, known for its long-cooking soup that has been bubbling since 1976. Documenting his experience on TikTok, Daniel shared, “This soup has been cooking for almost 50 years – Wattana Panich has been selling the same noodle soup since 1976.”

The unique aspect of this establishment is that they have never stopped cooking the same soup since the beginning, continuously adding ingredients to keep it going. Among the accolades displayed on the restaurant’s walls are prestigious recommendations from the Michelin guide in 2018 and 2019. Despite the restaurant’s success, Daniel observed that it remains a low-key spot, away from the typical tourist paths in Bangkok.

Delving into the flavours of Wattana Panich’s renowned beef broth, known as Nua Toon locally, Daniel described it as made from fresh ingredients, slow-cooked beef, various beef parts, and fish balls. Expressing some initial nervousness about the soup, he was pleasantly surprised by its taste, labeling it as ‘absolutely delicious’ for just $3 (£2.38). He commended the intense flavours and remarked that the soup carries the essence of its decades-long history in every spoonful.

While some of Daniel’s followers raised concerns about the hygiene practices of the restaurant, others defended the traditional cooking method, highlighting that the continuous cooking process may actually enhance the safety of the soup. One follower noted the historical context of such cooking practices, harking back to earlier times when perpetual stews were a common household concept.

In the end, Daniel recommended not only Wattana Panich but also suggested a visit to Mark Wiens’ Phed Mark restaurant for another culinary delight in Bangkok. Despite the scepticism and curiosity around the soup’s cooking process, Daniel’s adventure showcased the fusion of rich history and bold flavours that continue to draw food enthusiasts to Thailand’s vibrant food scene.

In conclusion, Daniel Pinto’s bold exploration of Bangkok’s culinary treasures offers a glimpse into the enduring appeal of traditional cooking methods and the rich tapestry of flavours waiting to be discovered by adventurous food lovers. His experience showcases how a simple bowl of soup can encapsulate decades of history and culture, inviting us to step out of our culinary comfort zones and embrace new gastronomic adventures.