Clear Broth Beef Flank & Tendon with Radish 700g (Net 450g) (Serves 2-3)　

Supervised by Hong Kong chef Andy, this classic Hong Kong-style dish is built around a clear and naturally sweet broth. The broth slowly simmers tender beef brisket and springy beef tendon, releasing the rich umami of the beef, and is paired with sweet white radish to create a subtly fragrant and naturally flavourful soup. Infused with the aromas of star anise, ginger, garlic, and spring onion, and balanced with a touch of rock sugar and Shaoxing wine, the broth is layered, delicately sweet, and full-bodied, offering a smooth, lingering taste.

Whether enjoyed with rice, noodles, rice vermicelli, or flat rice noodles, or served as a home-style dish, it delivers a deeply satisfying flavour experience.

Chef Andy is a seasoned culinary professional with over 20 years of experience, having worked at five-star hotels in Hong Kong and London. With a deep passion for Hong Kong cuisine, he is dedicated to preserving and promoting the city’s rich culinary heritage.