Opened in the early 1970s, this kiosk has been passed down for three generations, with the current owner, 40-year-old Nattapong Kaweenuntawong, being the third generation.
With the traditional secret cooking method and the use of the “perpetual stew” method, also known as the “hunter’s stew”, the restaurant always keeps the leftover broth and stores it in the fridge,
so that they can add new broth and ingredients to continue cooking. Thanks to that, the flavor is preserved for decades, making the dish more delicious.
The restaurant had around a dozen menu items, including the most popular dishes, goat stew in Chinese herbs and beef noodle soup. There were pots filled with meat in various parts of the restaurant — including right outside, by the sidewalk. Some of the meats used in the soup include goat, bovine (which can sometimes be buffalo), and beef.