After all the hawker fare, we proceeded to this braised goose stall and we ordered a plate. It's another must try folks.The shop looked small and dingy but navigate through to the back of the shop. You'll see a deep alleyway.Walk past the cauldrons of sauce for braising goose that is kept under lock and key when they are not in useand past the room where the geese were being cooled.To a small air conditioned room that you can enjoy a plate of goose and other dishes in cool comfort. The right way to eat this Teochew dish is with a garlicky chili sauce with rice vinegar. I skipped the rice but the right way is to eat the meat with a bowl of rice doused in the sauce.