Both the owner and his wife are beef lovers and Ke Kou is their brainchild. The signature noodle soup with red braised beef and sinew boasts a complex and rich broth – simmered for hours with 35 different Chinese herbs – that complements the springy noodles and tender Australian beef shin perfectly. Braised ox tripe perfumed with spices and herbs, and the seemingly simple kelp that imparts an intense savoury-sweet flavour are recommended.