Chua Kim Heng (ร้านฉั่วคิมเฮง) is a restaurant in Bangkok that’s legendary for their braised goose.

They’ve been serving the same goose braised in a secret mixture of soy and spices for 4 generations now, and the authentic taste and cooking method has been passed down through the family.

In this blog post I’ll share with you all the details about eating at this famous braised goose place in Bangkok.

Watch the video:

If you have a few minutes, press play to watch the video of this entire braised goose meal:

(Or you can watch the full video on YouTube here)

The open air side of Chua Kim Heng (ร้านฉั่วคิมเฮง)

Chua Kim Heng (ร้านฉั่วคิมเฮง)

It’s also important to note that the braised goose is only served at lunchtime, I think until they run out.

The restaurant is open for dinner as well, but they change to serving khao tom pla (fish rice soup) and other Thai Chinese dishes (checkout the post on BKK Fatty). So if you want to taste their braised goose you have to go for lunch.

Let’s first talk about the setting and atmosphere of Chua Kim Heng (ร้านฉั่วคิมเฮง), which has a quite similar feel to Bangkok’s legendary beef noodle jacuzzi restaurant; It’s everything you could hope for in a classic Thai Chinese restaurant in Bangkok.

Inside Chua Kim Heng (ร้านฉั่วคิมเฮง)

The decor is original, with an impressive collection of model figures and pictures of His Majesty the King.

Additionally, there’s the main open air dining room, plus an extra AC room across the driveway… which brings us to the driveway.

It’s absolutely classic. It reminds me of a drive through mechanic or car wash.

You can drive straight through the center of the restaurant to get to the parking lot on the other side. Many car loads of people drop off people right into the restaurant before parking. I love it.

First page of the menu at Chua Kim Heng (ร้านฉั่วคิมเฮง)

The menu at Chua Kim Heng (ร้านฉั่วคิมเฮง)

The menu is relatively simple and written in both Thai and English with decent pictures that highlight most of their signature dishes.

Just keep in mind on the menu that when they say “goose leg,” you’ll actually get what is actually the goose foot.

Goose in Bangkok is overall known to be quite expensive, and Chua Kim Heng (ร้านฉั่วคิมเฮง) is additionally extremely famous. So their prices I would say are quite high, it’s not a cheap restaurant.

Braised goose
Braised goose (ห่านพะโล้)

Braised goose (ห่านพะโล้)

The very first thing you must order when you eat at Chua Kim Heng (ร้านฉั่วคิมเฮง) is a plate of braised goose; This is the reason to come here.

Famous Chef Ian Kittichai says it’s some of the best braised goose in Bangkok.

Depending on how many people you come with, you can choose your size sized plate of braised goose (han paloe ห่านพะโล้), all the way up to the full goose if you’re feeling up for it.

Price – 380 THB

Legendary braised goose at Chua Kim Heng (ร้านฉั่วคิมเฮง)
From full goose to bite sized boneless pieces in minutes

One of the joys of eating goose is watching the master butchers chopping it up and putting onto plates.

Using a giant butchers block and some incredibly heavy looking sharp Chinese cleavers, they transform a fully braised goose into boneless bites of goodness within minutes. It’s amazing to watch them chop up a goose from start to finish.

There were four of us eating, and we ordered the medium sized plate of goose, which wasn’t too much, but it was a sufficient amount to get a good taste for their goose.

Goose sauce
Amazing vinegar garlic sauce

Before explaining about the taste of the goose, I need to first tell you about the goose sauce.

It’s so sour and so garlicky that if you take a bite of it off-guard, you’ll likely cough a bit.

It’s very vinegary and garlicky (and they use the small fragrant Thai garlic), and if you have a palette for strong tastes, you’ll absolutely love it. I thought it was amazing.

Chua Kim Heng (ร้านฉั่วคิมเฮง)
Braised goose at Chua Kim Heng (ร้านฉั่วคิมเฮง)

The goose has a wonderful muscular texture to it, with the skin melting into the succulent lean flesh.

While some versions of braised duck or goose (han paloe ห่านพะโล้) in Thailand can be salty and sweet, what I immediately loved about Chua Kim Heng (ร้านฉั่วคิมเฮง) is that their goose is not sweet at all. I took spoonfuls of the braising sauce and I didn’t really detect any sweetness, but it’s rather on the salty side.

Underneath the wonderful saltiness, you’ll taste ginger, pepper, star anise, and a host of other spices that I guarantee are kept in the secret family recipes vault.

The bottom line of the braised goose is that if you like your goose on the salty side instead of the sweet side, you’ll love the goose at Bangkok’s Chua Kim Heng (ร้านฉั่วคิมเฮง).

Goose feet in pan
Goose feet in pan (ขาห่านอบแห้ง (ไส่หมี่)

Goose feet pan (ขาห่านอบแห้ง (ไส่หมี่)

Along with a straight plate of braised goose, one of the most popular other dishes to order is goose feet in a pan (ka han ob haeng ขาห่านอบแห้ง (ไส่หมี่). Now just a word of warning on the menu it says “goose leg,” but in fact it’s actually goose feet.

So don’t expect a drumstick.

The goose feet are baked in a pan that’s similar to a goong ob woon sen pan, with a bunch of ingredients including slices of pork belly, garlic, big chunks of ginger, shiitake mushrooms, pepper, and an very noticeable amount of cilantro roots. Finally, a good handful of egg noodles are tossed on top to mop up all the flavor.

Price – 400 THB

ขาห่านอบแห้ง ไส่หมี่
Egg noodles and goose feet

I can say with honesty that chicken feet have never been one of my favorite things to eat. They just don’t have that much to eat on them.

However, goose feet on the other hand are pretty awesome.

They have more pad-materiel to eat, and all that wonderful gooey webbing. Now you do need to appreciate gooey and gelatinous textures, but if you do, these goose feet are tender and gooey to perfection.

The noodles were also wonderful, with a hearty taste of pork fat, ginger, and cilantro roots.

Goose feet in pan
All the bottom of the pan goodies

Getting to the bottom you’ll discover all the wonderful seasoning goodies that make the goose feet in a pan (ka han ob haeng ขาห่านอบแห้ง (ไส่หมี่) so delicious.

Bitter melon soup (น้ำแกงมะระตุ๋น)
Bitter melon soup (น้ำแกงมะระตุ๋น)

Bitter melon soup (น้ำแกงมะระตุ๋น)

Bitter melon and pork ribs is a common Thai Chinese soup usually with Teochew origins.

The bitter melon in the soup was just slightly bitter, not very bitter at all, and the bitter melon was stewed until it was literally disintegrating tender. The meat on the pork ribs also slipped right off the bone. I especially enjoyed the rib meat dipped into the vinegar garlic sauce for the goose.

Price – 180 THB

Pea shoots with oyster sauce (dow meow nam man hoy โต้วเหมี่ยวน้ำมันหอย)
I thought this dish was way overpriced, but at least it tasted good.

Pea shoots with oyster sauce (โต้วเหมี่ยวน้ำมันหอย)

I thought this dish was overpriced for a plate of vegetables, but anyway, to order a completely well rounded meal we had have a plate of pea shoots with oyster sauce (dow meow nam man hoy โต้วเหมี่ยวน้ำมันหอย).

It was very good, crisp shoots, half raw garlic, and just the right saltiness. But again, way expensive for a stir fried plate of vegetables.

Price – 180 THB

Chua Kim Heng (ร้านฉั่วคิมเฮง)
The view as you eat at Chua Kim Heng (ร้านฉั่วคิมเฮง)


Chua Kim Heng (ร้านฉั่วคิมเฮง) is a legendary restaurant in Bangkok that has been serving braised goose for 4 generations.

There’s no doubt they serve one of the best versions of braised goose in Bangkok, which is on the salty side and served with an pungently vinegary and garlicky sauce to dip it in.

Eat at Chua Kim Heng (ร้านฉั่วคิมเฮง) for the goose and the well preserved Thai Chinese cultural heritage.

Chua Kim Heng (ร้านฉั่วคิมเฮง)

Address: 81 Thanon Phatthanakan, Kwang Suan Luang, Kate Suan Luang, Bangkok 10250
Open hours: 8:30 am – 6 pm daily – these are the hours for serving goose
Phone number: 02-319-2511, 02-729-8822

ที่อยู่ 81 (ตรงข้ามพัฒนาการซอย 6) ถนนพัฒนาการ แขวงสวนหลวง เขตสวนหลวง, กรุงเทพมหานคร 10250
โทร. 02-319-2511, 02-729-8822
เปิดบริการทุกวัน 8.30-18.00 น.

How to get there: Chua Kim Heng (ร้านฉั่วคิมเฮง) is located in the Phatthanakan district of Bangkok, on the north side of Ekkamai or south end of Ramkhamhang. The easiest way to get there is by taking a direct taxi or uber, but it’s also within walking distance from the Ramkhamhaeng Airport Rail station.

42 comments. I'd love to hear from you!

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  • Sandra Jorden

    2 years ago

    I think I’ve been watched every one of your videos just one question have you ever gotten sick from anything you have eaten or any food poisoning?

  • Tiffany Cheng

    3 years ago

    Nice post Mark, Teochew food is one of my most favorite styles of Chinese food.

  • Niko

    4 years ago

    Thank you Mark!
    I am coming to Bangkok this May, and I can’t wait to try all the things you have suggested!!


  • john

    4 years ago

    lost your char sui recipe that you sent in 25 best reastraunts—please send again–john

  • Bun

    4 years ago

    I tried half year ago, I will never try again like such rubbish food.
    Its too expensive to compare with other restaurants in Bangkok but the taste is too bad, you can find any similar ordinary restaurant have better taste in Hong Kong.

  • Lara

    4 years ago

    Hey, nice to see a such a luxurious meat featured here. I like how braised meats are offset with a sour and spicy sauce in Thailand, but I suspect that this sauce is a specialty of the restaurant and not a clone of the sauce that often accompanies kao ka moo. Rather enjoy watching your vids from Japan, thanks a bunch!

    • Mark Wiens

      4 years ago

      Thank you for reading Lara, that sauce is definitely the Thai and specific restaurant touch to the braised goose. Hope you’re doing well in Japan!

  • Gary

    4 years ago

    Never fail to fascinate. Keep them coming pls!

  • Lynton

    4 years ago

    Thanks for your review. I’ve never eaten goose however next time I’m in Bangkok I give it a go! I really enjoy your posts and videos, don’t know how you keep so slim with all that fantastic food at your doorstep!

    • Mark Wiens

      4 years ago

      Hi Lynton, thank you very much, hope you can try this goose next time you’re in Bangkok!

  • Steve S.

    4 years ago

    My wife and I will be in Bangkok from December 22, 2016 through January 5, 2017. We will make sure to pay a visit to Chua Kim Heng as well as many of the other eateries featured on this blog. Great research work and it is well appreciated..!!

    • Mark Wiens

      4 years ago

      Hi Steve, glad you and your wife will be coming to Bangkok soon. Hope you have a fantastic trip, and enjoy the food!

  • Greg

    4 years ago

    I read your Eating Thai Food Guide and Bangkok $1 Menu before my trip to Thailand in 2015. Loved them both, and still enjoy reading them and your blog. Thanks for all your work, great reviews, and great info and photos.

    • Mark Wiens

      4 years ago

      Hey Greg, thank you very much for reading my ebooks and blog, glad you had such a good trip to Thailand. Hope you’re doing great, and thanks for your support.

  • Wp

    4 years ago

    Tks mark they really very nice . Look fed to hear Fr u again. Merry XMas & happy new year

  • Teo Teck Cheang

    4 years ago

    Hello Mark,
    The dishes look delicious, for me the chili that accompany this dish is a must. Garlic, red chili and vinegar. is there goose liver at the restaurant?

    • Mark Wiens

      4 years ago

      Hey TC, thank you very much, glad you like that garlic and chili as well. I’m not sure of liver, I didn’t see it on the menu, but it could definitely be on there. Will try to have a look next time I go.

  • mahdi zakariya mohammed

    4 years ago

    Thanks Mark,
    Yes, the goose dish looks very sexy, but unfortunately, i am banned from eating them, because it is too fatty { oily }

  • Loan

    4 years ago

    Tks Mark, i’m really really like this post. I love braised goose! I wish i could eat them in Viet Nam. Omg !!!!

  • Harry

    4 years ago

    Generations of secret recipes are worth a lot to me, many gone obsolete in HongKong. Goose meat to me is better than steak, the taste has a wild meat taste and texture so special that is hard to stop eating. Geese are very hard to find in groceries in Edmonton, and very expensive to buy. I’ll definitely try out this restaurant if in Bangkok, the dishes look finger licking good, not KFC. Thanks for the beautiful blog as usual.

    • Mark Wiens

      4 years ago

      Hey Harry, I fully agree about family recipes, and it’s so great to be able to go to a restaurant that has preserved their roots like this. Thanks for reading and hope you’re doing well.

  • Duy Nguyen

    4 years ago

    Dear Mark,
    Always a very good job and mouthwatering article. Enjoy your dreamed life.
    Talk to you soon I hope

  • nui acain

    4 years ago

    I know this restaurant. Next time I go to Thailand I will stop there. The foods look so good. Thank you

  • Kathrin

    4 years ago

    Hi Mark,
    Thanks for all those great restaurant tips. Just came back to Germany from a trip to Southeast Asia and your restaurant tips really made our time in Bangkok special. We’d never have found most of the restaurants we’ve been to without your guides and videos. Can’t wait to see your videos from NYC as I’ll be going there next year. And also congrats to you and Ying for the birth of your son!

    • Mark Wiens

      4 years ago

      Hey Kathrin, thank you very much and glad you had such a good time eating in Bangkok. NYC coming up soon. Hope you’re doing well!

  • Eugene

    4 years ago

    Hi Mark, thanks for the input looks great and sounds mouth watering.
    Unfortunately back in Italy at the moment so I’m in red wine matriciana mode but hope to be back in Thailand in February most certainly will check it out!
    Thanks a lot bye Eugene

    • Mark Wiens

      4 years ago

      Hey Eugene, you’re welcome, and thank you for reading. Sounds pretty good too!

  • Lucia Belfiore

    4 years ago

    Amazing blog! My husband & I watch you on YouTube everyday.

    • Mark Wiens

      4 years ago

      Thank you very much Lucia, say hello to your husband as well!

  • Brian

    4 years ago

    Oh my – looks absolutely amazing! Worth a trip to BK just for that my friend. Love it!!!

  • Moshe Gralnik

    4 years ago

    Hi Khun Mark,
    Being a farang…that cones couple of times to Thailans every year, we are following your recomandatiobs as much as we can. We are staying mainly in Bangkok but wherever we are going around in each and every city we are looking first to local places that you ate in mad than trying other places. I have to tell you that non of my Thai friends knows or visit those places that are not near by them. Thank you for leaving your way, and I realize that you managed to make business out of it, but enjoy…

    • Mark Wiens

      4 years ago

      Hi Moshe, great to hear from you and thank you very much. Glad you’re willing to go around and get to local places for food when you come to Thailand. Thank you for your support!

      • Gurpreet Kaur

        4 years ago

        The food you posted looks delicious! Can you post the recipe of the Bittermelon soup. It would be much appreciated. Thanks.

        • Mark Wiens

          4 years ago

          Thanks Gurpreet, will put that on my recipes list to make!