Both the owner and his wife are beef lovers, and Ke Kou is their brainchild. The signature noodle soup with red braised beef and sinew boasts a complex and rich broth – simmered for hours with 35 different Chinese herbs – that perfectly complements the springy noodles and tender Australian beef shin. Another must-try is their noodles dressed in duo sauces – the mildly sweet homemade sesame peanut paste, and the savoury bean sauce fried fresh daily.