Beef balls, small culinary wonders, form an integral part of Hong Kong noodle dishes, symbolizing an artistry that commands appreciation.

Tak Fat Beef Ball (德發牛丸粉麵), a known establishment, rose to fame through its handcrafted beef balls. Despite the shift to machine-assisted production, each beef ball continues to be created from premium ribeye, meticulously selected by the proprietor. These beef balls, made in-house, offer a springy texture, often referred to as 'bouncy tooth' (彈牙) by the locals of Hong Kong. An additional unique feature is the incorporation of cilantro in the making process, infusing an herbal hint within the meaty flavor. Experiencing these unique flavors comes highly recommended.

Beyond beef balls, the Beef Offal Noodle Soup (牛雜麵) is another must-try dish. This bowl brims with spleen, stomach, brisket, and beef balls, all slow-cooked to tender and flavorful perfection. This culinary offering promises an experience well worth the expense.

Room for dessert? An extraordinary selection is the dessert offering named New Stuff (新嘢), essentially a toast topped with Kaya (coconut jam), butter, peanut butter, and condensed milk. The invention and popularity of this dish showcase the creativity typical of a Cha Chaan Teng, promising a unique culinary adventure. Be prepared to hit the day's calorie quota with this delightful dessert!