Nattapong Kaweenuntawong, the owner of the restaurant, told me the woman who was cooking is his mother. He explained that the family-run business is now in its third generation, and that he, alongside his parents, prepare the dishes.
“The soup has been boiling for over 45 years,” Kaweenuntawong told me in Thai. “We never make it new, instead, we store it every night and we add new ingredients and water to it everyday.” He added that the cauldron “never gets empty.”
There were around 40 diners at the restaurant during my visit, most of whom looked to be locals and tourists from around the region.