With 50 years of history under its belt, the restaurant has shown no signs of slowing down, remaining untouched by the curse of quality decline that many restaurants seem to go through. The soft and savoury beef offal is still cooked fresh daily, the signature handmade meatballs are ever-chewy and delicious, and the beef brisket is always trimmed to just the right ratio of fat-to-meat and braised to perfection. And of course, there’s the beefy broth and hearty serving of noodles.