A few streets away from Yung Kee, this is an unassuming small shop. We went at 11+ and there wasn't a queue, but I can imagine long queues during lunch hour since it's in the business district. The skin was crispier here than at Mak's, and I found the goose here to be more tender. But Mak's & Yung Kee's versions have that delicious gravy that goes wonderfully with rice while Yat Lok's version comes without it. Personally, I would have loved some gravy with it.