The signature bowl uses broth that's been simmering continuously since 1973, with a portion held back each night to start the next day's batch. The owner tastes it constantly, adjusting with Chinese herbs. The result is a rich, layered broth with sweetness, umami, and herbal notes. Comes with tender sliced beef, fall-apart stewed beef, and bouncy beef balls. NPR and multiple food blogs have covered the perpetual stew technique.
Tips from diners
Order extra beef slices for 20-30 baht. The beef is incredibly tender and the broth is rich enough to handle more meat.
You can choose between rice noodles, egg noodles, or fine noodles. The fine noodles soak up more broth if you want maximum flavor.
The same 50-year broth technique applied to goat meat. The goat is braised until tender in a strong herbal broth that balances the gaminess of the meat. Reviews call out the super-tender texture and the way the herbal notes complement the goat. Available as a soup with noodles or served dry over rice. One of the most popular items after the beef soup.
Tips from diners
The herbal broth cuts through the goat's richness. If you're new to goat, this is a good introduction since the herbs mellow the gamey flavor.
A non-soup option for those who want something different. The wide noodles are fried with beef and greens in a sweet-savory soy sauce. While not as famous as the perpetual broth dishes, reviews note it's well-executed with good wok heat and tender beef.
Tips from diners
If you're sharing, order one soup and one pad si ew to get both wet and dry noodle experiences. The contrast works well.
For those who want the 50-year broth and tender beef without noodles. The stewed beef is ladled over jasmine rice with a generous pour of the herbal broth. The rice soaks up the broth. Some regulars order this when they want something lighter than a full noodle soup.
Tips from diners
Ask for the broth on the side if you want to control how soupy your rice gets. The kitchen will give you a small bowl of extra broth to pour yourself.
Similar to the standard beef noodle soup but with finer noodles that have more surface area to absorb the broth. The mixed beef option gives you three textures: tender slices, fall-apart stew, and bouncy balls. This is menu item #6 and one of the three most-ordered dishes according to reviews.
Tips from diners
The fine noodles get softer faster than regular rice noodles, so eat them quickly if you want them to retain some bite.
Beef tendon cooked in the same 50-year broth until it reaches a soft, gelatinous texture. The tendon absorbs the herbal broth and becomes rich and sticky. Popular with regulars who want the collagen-rich cut. Can be ordered as a soup or over rice.
Tips from diners
The tendon has a soft, gelatinous texture that's different from muscle meat. If you're new to it, order a small portion to try before committing to a full bowl.
A tiny Ekkamai shophouse running a perpetual stew that's been bubbling for five decades. Owner Nattapong Kaweenuntawong uses the hunter's stew method, keeping a portion of yesterday's broth to start today's batch. He tastes constantly, balancing flavors with a secret blend of Chinese herbs. Named 'Essence of Asia' by Asia's 50 Best Restaurants in 2021.
Arrive before 11:30am or after 2pm to skip the worst lunch crowds. Midday can mean 15-30 minute waits during peak times, especially after Michelin recognition.
About an 18-minute walk from Ekkamai BTS station. With Bangkok traffic, taking a taxi or motorcycle taxi from the BTS is often faster than walking.
No air conditioning. The space is basic with plastic tables and fans. Come for the broth, not the ambiance. Some outdoor seating available.
If you order dry noodles (served without broth), soup is not automatically included. Request a bowl of broth on the side if you want to sip it separately.
Closed Mondays. Open 9:30am to 8pm Tuesday through Sunday.
Page last updated: