Tang Sui Heng Restaurant — Restaurant in Wang Mai Subdistrict

Tang Sui Heng Duck Noodles (Stadium One) This restaurant has been in the Michelin Guide for 6 years in a row. Over 50 years of history, the restaurant is run by the family’s second generation. I almost ordered everything on the menu when I was there because while waiting for my friend to arrive, I ordered a bowl of duck noodles (dry) (60 baht) to try, the duck was so tender, I decided to go all in with my friends.

First big item I ordered was the goose feet (420 baht). As someone who eats almost everything, goose feet was something I loved to eat in Hong Kong, and to find it in Bangkok was like finding treasure. The webbed feet in claypot was cooked perfectly, like almost melt in your mouth. Not the rubbery unchewable type.

Then we added a claypot just full of duck meat (200 baht) to share. The meat was tender and delicious, unlike sometimes when you get dried duck with the gamey smell. There was also duck blood thrown in (something if you like you would definitely enjoy) Side note: I think I ate almost a whole duck’s worth of blood while here because almost everything has a piece of blood thrown in

We also ordered a plate of the innards (180 baht) (intestines, gizzard & blood). It was my first time eating duck intestines and I didn’t knew it was so crunchy. Definitely something that surprised me.

Ended with a plate of duck tongue (180 baht). Something which just delicious if you are game enough to eat it.

Definitely a must try place if you like duck and looking for a good meal in Bangkok. Nearest BTS:...

This is my favorite place for duck/goose noodle. They have been around for ages. What you want to get here is a bowl if goose noodle, soup or dry. If you don't have any special preference, I would recommend you get a bowl of goose noodle, go with small rice noodle, known as "sen lek" in Thai which literally mean small line. It is the size between the fine rice vermicelli and the flat white rice noodle. Go for a dry one, and ask for the soup in a separate bowl. This will cost you 5 bath extra, but trust me that it's worth it.

You will get to experience the chewy texture of the noodle in contrast with soft goose or duck meat. You can always slurp the soup on the side if things get a little dry. It is easy to add, rather than subtract.

BUT if you have good appetite or if you arrive in a group, go for a separate plate of goose or duck meat to share in the middle, and each person order his or her own bowl of noodle without meat.

Be adventurous and add blood and intestine. It may sound gross, but those are heavenly together with the meat.

Lastly, if you are REALLY adventurous, try a hot pot of goose or duck leg with or without noodle. Don't let the name fool you, though, because they they say "legs", they really mean "feet" here. What you will get are tasty skin on webby feet. Some people are really into those, I'm most certainly...

We recently had the pleasure of dining at a renowned Michelin-starred duck restaurant, and it truly exceeded expectations. Among the highlights was the clay pot assorted duck, featuring a variety of duck parts. We also ordered the duck tongue, and blood. The dish was simply exquisite.

The duck meat was incredibly tender, cooked to perfection with a subtle infusion of flavors that highlighted the quality of the ingredients. A particular surprise was the duck blood—soft, delicate, and rich in flavor, standing out as a unique delight. Though I couldn’t easily distinguish between the pig blood and duck blood, the duck blood’s texture and taste were a standout, adding an intriguing element to the dish.

The portion sizes were generous, ensuring that the meal felt satisfying without being overwhelming. The pricing, especially for a Michelin-starred establishment, was surprisingly reasonable, offering fantastic value for the quality of food and service.

Overall, I highly recommend this restaurant for anyone looking to experience an exceptional duck-focused meal. The combination of expertly prepared dishes, reasonable pricing, and Michelin-star prestige makes it a must-visit for...