This household name in the beef noodle scene has been attracting a loyal following with its ribbon noodles and beef broth since 1949. Beef bones and a blend of Chinese herbs give the broth its flavour and depth. Noodles are cut and cooked to order and local and Australian beef is simmered in the broth for hours until tender, so slurping up the broth gives you a burst of flavours. Cold sides such as pork ear in aspic and pickled cabbage are made fresh daily.