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Restaurant

Chua Hah Seng Braised Goose

Thanon Mittraphan, Khwaeng Pom Prap, Khet Pom Prap Sattru Phai, Krung Thep Maha Nakhon 10100, Thailand

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Find Chua Hah Seng Braised Goose

Thanon Mittraphan, Khwaeng Pom Prap, Khet Pom Prap Sattru Phai, Krung Thep Maha Nakhon 10100, Thailand

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+66 89 452 2265
HoursMonday: 9:30 AM – 3:30 PM Tuesday: 9:30 AM – 3:30 PM Wednesday: Closed Thursday: 9:30 AM – 3:30 PM Friday: 9:30 AM – 3:30 PM Saturday: 9:30 AM – 3:30 PM Sunday: 9:30 AM – 3:30 PM

*Opening hours may differ during holidays.

Plan your visit

About Chua Hah Seng Braised Goose

Chinatown regulars know the drill: no menus, no paper checks, just the owner carving Teochew braised goose right out front. Platters arrive piled with firm meat, liver, and blood jelly—slicked with dark soy and cut by a sharp garlic-chili dip. Tables balance the rich poultry with bowls of peppery chicken feet broth or double-boiled lotus root. Extra seating spills past the chopping block to stools along the back alley.

  • Braised Goose & Offal: Firm poultry, liver, and blood jelly bathed in dark soy braise and paired with sharp garlic-chili vinegar.
  • Chopped-to-Order Heritage: A no-menu Chinatown fixture where the owner hand-chops every order right at the front block.
  • Back-Soi Tables: Tuck through the kitchen corridor to grab informal stool seating tucked away in the open alleyway.
  • Double-Boiled Soups: Clear, slow-simmered lotus root and peppery chicken feet broths that cut through the richness of the poultry.
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What's On at Chua Hah Seng Braised Goose

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose Chua Hah Seng Braised Goose

Experience decades of Teochew poultry mastery and authentic Chinatown hospitality—plan your visit to Chua Hah Seng today.

  • Masterful Braised Goose and Innards

    Diners savor expertly prepared poultry cut with tender meat alongside traditional blood cake, gizzard, and liver braised in savory soy.

    Braised Goose is a must try for all meat lovers. I opted for the meat mixed with Goose Innards (Liver, Gizzard, Heard, Blood Cake).

    Abhiram Rajan

  • Peppery Balancing Broths

    Traditional double-boiled and peppery broths cut through rich braised poultry to round out a classic Chinatown meal.

    We had the chicken feets soup, comforting peppery soup base, reminded me of pig's stomach soup.

    The Rundown

  • Craft Slicing by the Owner

    Every platter is hand-carved in real time by the proprietor at the chopping block rather than portioned behind closed doors.

    The owner still chops the goose by himself all time

    Pureephat “ลุงป๋อง วันนี้กินอะไร” Wangpaiboonkit

  • Atmospheric Alleyway Dining

    Guests walk straight through the rustic shophouse corridor to find hidden tables nestled into the adjoining alley space.

    More seatings in the back once you walk through the shophouse.

    N. A.

  • Warm Heritage Storytelling

    Direct interactions and shared lineage from the proprietor provide guests with a nostalgic sense of living culinary history.

    Owner was friendly & conversed in teochew & shared abit story about the eatery.

    The Rundown

  • Welcoming Family Hospitality

    Unpretentious, cheerful table-side attention creates an inviting neighborhood atmosphere where guests feel genuinely welcomed.

    Very reasonable price with nice smiley service

    Pureephat “ลุงป๋อง วันนี้กินอะไร” Wangpaiboonkit

Signature braised meats and traditional slow-simmered broths favored by Chinatown regulars.

  • Braised Goose

    Braised Goose is a must try for all meat lovers.

    Abhiram Rajan

  • Goose Innards and Blood Cake

    I opted for the meat mixed with Goose Innards (Liver, Gizzard, Heard, Blood Cake).

    Abhiram Rajan

  • Chicken Feet Soup

    We had the chicken feets soup, comforting peppery soup base, reminded me of pig's stomach soup.

    The Rundown

  • Double Boiled Lotus Root with Pork Rib

    Should try double boiled lotus root with pork rib, so good

    Pureephat “ลุงป๋อง วันนี้กินอะไร” Wangpaiboonkit

Before you head over

Essential guidance on alley seating, verbal ordering, and broth pairings—plan your visit to experience this Chinatown classic.

  • Check the Back Alley for Seating

    If the front shophouse room appears full upon arrival, walk straight through to the adjoining back alley, where additional tables are set up.

  • Prepare for Verbal Ordering and Bills

    Expect no printed menus or written checks; staff take verbal orders directly and calculate your total at the table, running around 300+ THB per diner.

  • Ask for Traditional Broth Pairings

    Balance rich quarter-goose cuts and mixed offal by asking for daily double-boiled soups, such as peppery chicken feet or lotus root with pork ribs.

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