Beef noodle soup at Wattana Panich

Several different cuts of beef. Garlic oil, star anise, and a multitude of flavorful Chinese spices. Cooking time? Forty years. Every night, after the soup has been reduced, it is kept simmering in a pot to be used as the base for the next day’s soup. There is no recipe—it is all made by taste, and it has been that way for generations.

Dinner back in Silom was good as well—I had pork rice from a stand on the sidewalk.Read more