Hong Kong Soya Sauce Chicken Rice & Noodle (it's a mouthful even in mandarin which the signboard is written in) is right next to Fatty Ox Hong Kong Kitchen. However, to distinguish itself from its competitor next door, they offer up beef brisket noodles.

This plate of beef brisket noodle is done in Cantonese style, which means that instead of the thick sauce of the Hainanese style noodles, it's done much like dry wanton noodles instead. The noodles were sufficiently QQ, but there was no doubt that the beef brisket was the real attraction.

The thick, tremendously tender chunks of bovine brisket were unbelievably umami and stunningly savory, sending me on a trip to Flavortown with every bite. When paired up with the feisty and sufficiently zingy chili sauce on the side, it attained beefy divinity.

However, the only letdown was the slices of shabu-shabu beef that accompanied the brisket. They had way too much sodium bicarbonate loaded into them during marination, and as a result they were ludicrously puffed up due to them absorbing way too much water, an unfortunate side effect of having too much sodium bicarbonate in it.

Ordering just the brisket alone without the undesirable slices of beef would probably be the best way to go.