Monday, 16th Apr 2007

And this is what we dream off here when we think of HK. A delicious sticky plate of beef brisket noodles - ngau lam meen - the gelatinous pieces are beef tendon. We had this three times, twice with noodles in the same restaurant, once without in another restaurant.



The noodles have an elastic quality to them, perfectly al dente and springy, the beef tender with a light hint of star anise & dried orange peel. The vegetables still green, fresh and firm and the gravy - so tasty and sticky....



I remember reading in Kats blog about her search for beef brisket some time back, I wonder if this is what you are looking for?