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.
Jasmine rice.
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?
christao408 
haha =) i think there are places that foodies congregate in…kinda like the university clubs all over the world.
Seems like an interesting eatery. I should include this on my next visit!
The last item…I love it! Wooot! đŸ˜€
I’m not the biggest fan of the innards, but the other part of the goose is good!
OH, the food porn, the food porn!!!!!
@Fatcat723 – The SPAM filters on your computer are in full alert. Get it? Ha ha… Groan.@Roadlesstaken – @oxyGENE_08 – Innards are definitely an acquired taste. I tried a bit of everything and while nothing was displeasing, nothing really rocked my world, too.@CurryPuffy – If you like five-spice goose, this is a great place to try.@ThePrince – They do get a bit of a reputation, don’t they? Doesn’t help when Bourdain spray-paints “Tony Wuz Here” on the outside of good restaurants.
Growing up, innards were a regular thing to see at the butcher. Nowadays, it’s kept hidden – like illegal porn. And so it’s funny to see that innards are considered almost a delicacy in this neck of the woods.
OMG me love it…Goose is something I didn’t have a chance to eat this time in TPE T_T
I do like the giblets! In fact, I’d be happy with just the last dish… fish maw? naw. Just give me the gizzards!
@murisopsis – Fish maw is pretty tasty, too.@yang1815 – You have to leave something for next time, too.@beowulf222 – Beef liver was a regular dish my mother prepared, although we didn’t see too much else like that.
@christao408 – nevah!!! I eat it all in one trip!!!
I use dried duck gizzards in soup but I almost never eat innards. Odd – mom used to make congee with liver, kidneys, etc.. and I would devour it.