Wattana Panich, a family-run restaurant in Bangkok's Ekkamai neighborhood, has been perfecting its famous Thai beef and goat noodle stew for over 50 years. Housed in a modest, unassuming exterior, it has drawn a loyal following due to its flavorful dishes made with around a dozen Chinese herbs. The cooking process involves simmering beef for hours, resulting in tender, aromatic stews. Despite its two-floor layout, the restaurant attracts long lines of visitors, especially after receiving recognition from the Michelin Guide. To avoid waiting, patrons should consider timing their visit appropriately.
Many dishes listed are stewed in selected Chinese herbs, and they use around a dozen Chinese herbs, including cinnamon, black pepper, and cilantro root.
They cook whole slabs of beef in the simmering stew for up to three hours, then pull the meat out of the enormous pot, dice it, and then cook it for another four hours.
Despite taking up two floors, Wattana Panich still boasts long lines of hungry and eager visitors, especially given its Michelin Guide recognitions.
If you want to beat the line, show up a little before opening or well after the lunch rush.
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