Cantonese not Hainanese. I had an epiphany with this. Since becoming a foodie, I've slowly understood tasty vs fragrant. A lot of food can be tasty as long as it's seasoned enough. But capturing fragrance is a skill. It's either mastering the cooking or using the right ingredients. That's what I felt here. The stewed beef and sauce ignited my senses. Add to that the perfectly al dente noodles.