This cha chaan teng's beef ho fun is very authentic.
Tips
culture
干炒 ('dry stir-fry', no sauce-soaked wetness) + 牛 (beef) + 河 (short for 河粉, flat rice noodles). A classic Cantonese 'wok hei' test - judged by how evenly the noodles pick up smoky caramel from the wok without breaking or soaking.