Hong Kong people love curries. Our favorite by far is curry beef brisket and tendon over a plate of white rice or as a bowl of noodle soup. Tendon takes time to cook, but once you get them to the translucent, tender & soft, they offer the most incredible taste and flavor. This version is not a coconut-milk based curry. But you can add some when you serve to decorate as well as reduce the level of spice.