Noodles are an integral part of Asian food cultures. In Hong Kong, wonton noodles are arguably the most iconic noodle dish, with beef brisket noodles coming in as a close second. Beef brisket, which is cut from the breast of the cow, can be further divided into more specific cuts such as boneless short rib, lean brisket (or inside skirt), and the outside skirt. The boneless short rib has a good mix of meat and fat, and is tender with a good bite; the inside skirt is a combination of meat and connective tissue, which offers both a soft and chewy texture in a single bite; the outside skirt is the most prized of the three cuts, and is very tender with a rich flavour. Apart from succulent beef brisket, the soup base also plays an important role in elevating the overall dish: a clear broth is sweet and helps to balance out the beef’s fattiness, while the curry soup adds a completely different flavour and intensity. With so many variations available for such a simple dish, it is no wonder that beef brisket noodles have won the hearts of Hong Kongers and MICHELIN inspectors alike. Read more for three MICHELIN-selected beef brisket noodle shops:
CONTINUE READING: Around Asia With Noodle Dishes From Hong Kong MICHELIN Restaurants
Article written by MICHELIN Guide Hong Kong Macau, translated by Iris Wong. Read original article here.