Chua Kim Heng 蔡欽興 ร้านฉั่วคิมเฮง, Bangkok

Occasionally when I come across TV programmes/instagram/websites introducing local eats, I would note them down in my Overseas To Eat Food List. Chua Kim Heng 蔡欽興 was one of them which was on my list and I finally got the chance to try out their famous braised goose in Bangkok. We don’t get much goose meat in Singapore, so most of the time we only get to eat braised duck instead.

Only upon arrival that we got to know that they serve other dishes too such as a variety of fish soup/rice congee. Impressed by the freshness of the fish dishes we had in Thailand, we immediately ordered the Red Grouper with Vegetables in Soup to go with the main dish. They also offer other types of fish meat soup starting from ฿180 (S$7.50) – Parrotfish, ฿280 (S$12) – Black Grouper. We chose to order the premium fish at ฿400 (S$17), but this is really value-for-money. The fish slices were thick, al-dente with a nice firm chewy texture. The meat doesn’t fall apart when you pick them up using your chopsticks. I would chose this over any of our the fish meat steamboat we have in Singapore anytime! The chilli sauce dip provided was tangy, mildly sweet & sour which made this dish really appetising.

Greedy me can’t take my eyes off the tantalising Fish Maw in Brown Sauce ฿350 (S$15) on the menu. Although my other half doesn’t take fish maw, I took on the challenge to polish this whole pot myself! I’m amazed that this dish is still available in street stalls in Bangkok whereas in Singapore, you could rarely see them in our hawker centres but only available in the more old-school Chinese restaurants (with a slightly premium price tag). This dish is a rare delicacy to me.

And finally here’s the main star of the day! The Goose Stewed ฿190/380/760/1,520. I can’t really recall which portion we ordered – probably ฿380 judging by the size.

If you aren’t impressed by the first two dishes earlier, this one should catch your attention. Look at the nicely glazed caramel coloured skin of the braised goose~ I also understand that many of the Thai Chinese were Teochews, and this dish is closely related to that dialect group. Hence it’s no wonder that we could find well-executed versions here.

The meat was lean, soft and tender while the braise sauce was sweet yet savoury. The chilli which was mildly spicy and sour which helped to cut through any slight taste of oiliness.

We were extremely satisfied with the discovery of this gem! I would be more than willing to travel out of the main city to visit them again! A few taxi drivers turned us down when we tried to board from Chit Lom to travel here citing traffic jam. However we managed to travel back into city by taking a 400m walk to the nearby train station – Ramkhamhaeng (one of the stations along the airport rail line).

Chua Kim Heng 蔡欽興 ร้านฉั่วคิมเฮง, Bangkok
81-83 ถ.พัฒนาการ แขวงสวนหลวง เขตสวนหลวง Krung Thep Maha Nakhon 10250, Thailand

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