The early bird catches the worm – you really need to come early for this restaurant's famous beef soup, as it often sells out before 11am. Those in the know go for the hand-sliced Taiwanese beef in a beef bone stock, amber in colour and deeply flavoured. Don't miss the stir-fried beef with Chinese kale, as the owner-chef personally selects young kale every morning at the market and cooks the dish to order, ensuring pronounced wok hei and a satisfying texture.