Good: tendon was clearly fresh, never frozen - jelly like texture thats almost fat like, but has the extra texture that Japanese has the word "kyuun-toshita" that describes how it is all held together (perhaps held-togatherness would be a good word). Soaked in the soup, and almost surp-able (but too good to waste not tasting).

Good: all meat are cooked at the exact temperature - tenderloin is rare, brisket tender, tripe chewy, etc. meatball was chewy, though personally I would have liked a bit of gelaton in the mix rather than solid core

Highlight: freshly made rice noodle, wide, that is soft enough that it slurps with no effort. with chopstick, you can wrap meat when you fold it around the meat as you scoop up the noodle when grabbit it from the bowl

Improvement: the broth was less savory than I thought, perhpas because all meat is cooked on the rarer side, the cooking time isn't enough to fully extract the flavor from the mean, as to keep it within the protein; maybe use separate set of meat, even though non-edible cuts, to cook longer to fully extract the richness of the meat as it breaksdown in the consume.

Note: the spoon used was flat, making it difficult to enjoy the soup. a standard Chinese soup spoon would be a better dining experience.