Leftovers are always better the next day. Or, in the case of Bangkok restaurant Wattana Panich, the next generation. The giant pot of neua tune, a beef stew popular in the Thai capital, has been simmering since owner Nattapong Kaweenuntawong was a child, more than 45 years ago. Growing up studying the exact flavor profile of the stew from his father, Kaweenuntawong now balances the flavor himself daily. He employs an ancient practice called Hunter’s Stew or Perpetual Stew, using some of the previous day’s leftover broth to start the base…
