Urai Braised Goose
Bib Gourmand 2026

🔄 Last checked 2 Jul 2026 · details and hours can change — check the venue before you go

If there's one restaurant that sums up "do one thing and do it better than anyone" in Yaowarat, Urai Braised Goose on Song Wat Road is one of the first names that comes to mind. This Teochew family restaurant has been braising goose for over 60 years, and the menu is essentially one dish — braised goose over rice, with the only choice being small, medium, or large. Every morning the kitchen simmers whole geese in an old master stock, built on soy sauce, five-spice, and Chinese herbs, brewed continuously for decades into a broth so rich and fragrant that no newcomer restaurant can copy it. That kind of single-minded devotion to one dish is exactly why the MICHELIN Guide Thailand awarded it a Bib Gourmand in 2026 — genuinely delicious food at a price ordinary people can afford.

The main plate is Teochew-style braised goose ladled over hot steamed rice, the meat tender and soaked in the braising liquid, the skin carrying every note of the spice blend. It comes with rice at THB 10 a plate and free-flowing Chinese tea, so you can finish a meal without overthinking it. The small size at THB 250 is just right for 1–2 people; if there's a group of you, order the medium at THB 420 or the large at THB 840 and split it in the middle of the table — more fun that way. What regulars really wait for is the braised goose intestines, sold only on Wednesdays and Saturdays. If you want to try it, you need to plan your calendar around it, because it sells out even faster than the goose meat. The atmosphere is classic old Song Wat — no fancy decor, just the smell of the braising liquid drifting from afar and tables turning over quickly because everyone's ordering the same dish.

One thing worth knowing before you go: the restaurant runs two shifts, morning 10:00–13:00 (Sundays until noon only) and evening 16:00–19:00, but in practice the goose almost always runs out before closing. The morning shift typically sells out around noon, and the queue starts stretching out from 12:30 even on weekdays. The surest bet is to arrive right when the restaurant opens at 10:00, so you get the first batch straight out of the pot — the broth still hot, the meat still perfectly tender. And don't forget to bring cash, since the restaurant only accepts cash. Sitting down to a hot plate of goose rice on Song Wat Road, which is buzzing again these days, then walking it off through the old alleys of the neighbourhood, is one of the most worthwhile mornings you can spend in Yaowarat.