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I thought it was quite clever to have "man tou" act as mini burger buns to hold the pulled beef brisket. The barbecue sauce used to slow-cook the beef was also made in-house but it came across on my palate as more sweet than smokey or tangy. As I do not like my food too sweet (desserts don't count! 😁 ), I was glad the chef added some creamy slaw to temper it.