If left overs are handled in a proper way, it could taste even better than when it was freshly made.
Many Asian stew dishes requires a long time to cook, some may even take over night to cook, like braising pork hock.
But after it has been cooling off for the night, the oil or animal fat from the meat itself will be settled, floated on the surface and become solidified. Just like the Korean Galbijjim (Korean beef stew)
It is now actually the best time to take your spoon to scoop up the unwanted fat.
After all the fat has been removed, reheat the dish and by heating up the ingredients again, the flavour will become more concentrated and intensified.
Ao who says left overs are always bad?