Chua Kim Huat Goose Tha Din Daeng, Seri Market The Nine Rama 9 Branch

Stewed goose braised in a savory five-spice soy sauce broth. The meat is tender and the skin is flavorful and fatty. Served with a sour chili dipping sauce.

Stewed duck cooked in a rich herbal soy broth. Similar to the goose but with a distinct duck flavor. Best enjoyed with steamed rice or noodles.

Goose webs and wings baked in a clay pot with egg noodles. The collagen-rich goose feet become soft and gelatinous, absorbing the savory sauce.

Noodle soup topped with slices of stewed goose. The broth is aromatic with Chinese herbs and spices.

Noodle soup served with tender stewed duck meat. A popular and comforting Thai street food dish.

Steamed rice topped with sliced stewed goose. Drizzled with the savory braising sauce and often served with cucumber.

Congealed duck blood cubes. They have a soft, silky texture similar to tofu and a mild iron flavor. Often served in broth.

Crispy duck intestines, known for their unique crunchy texture ('glass intestines'). Cleaned thoroughly and blanched.

Mixed giblets including liver, gizzard, and heart. Braised until tender and flavorful.

A clear soup made with dried daylily flowers. It has a light, soothing taste and slightly crunchy texture.

Spicy salad made with pickled mustard greens (sichuan vegetable). Crunchy, sour, and salty with a kick from fresh chilies.

Plain blanched egg noodles, tossed with a little garlic oil to prevent sticking. A side dish to eat with stewed meat.

Plain steamed jasmine rice.