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Think the quality has dipped a bit since i last visited, esp the wantons. Used to be crunchy with black fungus but now it's only slightly better than the ubiquitous ones.

Their broth is still superb with a distinct umami(think it's dried shrimps?).

Beef could be more tender but the masterful use of spices created a great depth in the exciting sauce.

Spinach noodles were fine albeit slightly too soft. Worth a try though!

I would say for the price it's really worth it considering the heap of beef but there's usually a long queue during lunch hours so do come afterwards as they will still be open.

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