This 60-year-old household name is undergoing an 18-month renovation and is temporarily operating at a spot 50 metres from the original shop. From the cartoon cow on the sign to cow-shaped decorations inside, beef is obviously the staple offering here. Local yellow beef is cooked nose-to-tail in traditional Hakkanese ways and the offal is unmissable – try scallion bone marrow, and cold beef tripe dressed in sweet and sour sauce.