This is simple yet lusty cooking drenched in tradition. Entering Urai, where skilled cooks take a knife to perfectly prepared goose in front of you, is quite an experiential food journey. The environment is no-frills and seating is limited, spilling out onto the sidewalk, but these are part of this 60-plus-year-old’s eatery’s appeal. Thick slices of Teochew-style stewed goose are the main attraction, served with hot steaming rice or a bowl of soup. Either way, it’s money worth it—B250 for a small but full plate you can share with a friend.