Look & Feel: Clean, spacious and equipped with a semi-open kitchen at the back, Hing Kee looks pretty much like every other cha chaan teng.

On the Menu: Charmingly handwritten on papers and stuck to the walls, the menu includes four main categories – noodles (with a wide range of toppings from egg, sausage, ham and vegetables to mushrooms and pork liver), sandwiches, drinks, and snacks like fried pork chops.

Service: A family business, Hing Kee is run mostly by members of the same family. While not exactly warm, the staff at Hing Kee is dedicated, and will definitely remember you after several visits.

Jeng: The French toast ($22) has a slight crunch on the outside and comes perfectly soft in the middle. It’s not served with sugar syrup, but with condensed milk instead, resulting in an even more decadent experience. The pork liver in noodles ($26) is soft and juicy, and we recommend pairing the dish with tomato soup to balance the liver’s strong flavors.

Great for: Breakfast, lunch, tea, dinner – honestly, this place is good any time of day.

This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.