The final day we were showing our Singaporean guests around, we decided to pile into taxis and travel halfway across the city for some famous Chinese five-spice goose from Chua Kim Haeng restaurant.
This restaurant has been around for decades with two adjacent dining rooms on Pattanakan Road, which is what Petchaburi Road turns into as it heads east of Ramkhamhaeng. They have recently opened another branch.
Gaeng joot gradook muu – Slow-cooked clear soup with pork ribs and daikon radish.
Gapow plaa pad haeng – fried fish maw stir fried dry with green onions served with a sweet chili dipping sauce on the side.
The main course: braised goose, known as han paloh. “Paloh” refers to the cooking a dish with Chinese five spice, but this is a general term in Thai. Each restaurant has its own specific recipe for what those spices are and in what combination.
Chua Kim Haeng is famous especially for its dipping sauce, a combination of vinegar, garlic, and yellow chili instead of the usual green or red chilies. The sauce has a flavor almost of pickling spice and contrasts well with the rich flesh of the goose.
Goose innards. Can you name the parts? Liver, heart, gizzard… yummy!
The Singaporeans loved it. Of course, this is a Chinese style restaurant so they must of felt right at home. In fact, one of our friends ran into someone he knows, another Singaporean who was traveling with his family, sitting at the table next to ours. Small culinary world, isn’t it?