Wattana Panich – beef noodles with a miraculous touch


Well known among locals and the more experienced expats in the Ekamai area, Wattana Panich dish up some absolutely fantastic soups and stews. And they take the knowledge of cocking the broth for hours a step further. Flavors so delicate and out of what you expect to be served when entering this modest room open towards the street. And yes, they have the Shell Shuan Shim seal, and award of excellence like Europe´s Michelin and the US´s Zagat.


Noodles with goat meat

You find Wattana in a typical 2-block old school Chinese shophouse or commercial building, just after the entrance to Soi Ekkamai 18. It may look a bit old, and it is. They have been in the business for decades, more like 60 years to be correct. And when entering the room, you certainly feel the atmosphere, you basically see the 60 years spread out. The standard wobbly metal tables and chairs, some antiques on the walls and stashes of water, beer or something else clutter everywhere. And you smell the food.


Cooking the broth at Wattana Panich

Like any chefs dealing with soups, it’s always about the stock or broth. And of course the noodles. And here, the meat. But back to the broth. You read about chefs getting up in the middle of the night to heat up a big pan of water, vegetables, bones and whatever needed to cock their broth. Of course, they know what it takes to get the flavors through to your palate. At Wattana they take it a step further. They keep the broth boiling 24/7. And when served, it’s nice and thick. And tasty. Not to forget the stew that is lumpy and gooey. I have stopped thinking about how old the oldest part of my soup is. I know what it takes. And for me, tastes are everything. That’s the essence of modern eating. The noodles are perfectly cooked as well, and the beef are marinated and tender far beyond what you get most places. You can order the beef and soup without noodles and get a bowl of rice on the side if you prefer (gao lao neua). They also have different noodles to choose from. Personally I prefer sen lek witch is medium sized noodles.

The goat stew is also fantastic. So flavorful. So warming and powerful. Filled with herbs. And the meet is tender and savory to fall of the bone level.

Not everybody fancy cinnamon, so if you belong to that group, you should be warned that they do use it here, together with star anise and goji berries. Personally I like cinnamon in some dishes, and here it fits perfectly.

If you want to finish of with something on the sweet side, they have coconut milk ice-cream. Quite delicious and delightful and not to sweet. There are quite a number of refreshment to choose from, including traditional tea and coffee.

Name: Wattana Panich

Food: Beef noodles (kuay teow neua) and goat stew (kuay trow pae)  plus a number of other dishes.

Open: Daily 10 a.m – 9 p.m

Address: 336 – 338 Soi Ekkamai (Soi Sukhumvit 63)

How to get there: Take BTS to Ekkamai. Walk into Soi Ekkamai (Sukhumvit Soi 63). Take a meter Taxi or a motor bike Taxi to you get to Ekkamai Soi 18 where you find it. It’s a 15 minutes walk from the BTS if you decide to walk. The address in Thai for Taxi drivers: 336 – 338 ซอยเอกมัย (ซอยสุขุมวิท 63), ถนนสุขุมวิท

Phone: +66 (0) 2391 7264

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  1. Kobe beef noodles at Rai Tiem Taan in the Ratchawat area • Streetside Bangkok

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