Food / Hong Kong beef brisket

Cheuk Kee

Shanghai has no shortage of Cantonese food, but Cheuk Kee does one thing only: Hong Kong-style beef brisket in a clear broth drawn long from beef bones. You pick your cut. New to the dish? Start with boneless short rib (ham nam), the classic cut. Want the beef at its most intense? Go for outside skirt (beng saa nam) — most first-timers react the same way: so this is how good brisket can be.