Look & Feel: Hop Hing is relatively spacious for a cha chaan teng. The furnishing is quite new, with a cooking area near the entrance that fills the restaurant with a savory smell. There’s a cozy community feeling here, where you’ll find the owner and staff chatting up new and regular customers.
On the Menu: There’s a wide range of noodles and ingredients, but Hop Hing is best known for its tasty beef briskets and beef stomach — and because of the strong taste, the staff suggests pairing with the flat rice noodles ($29). If you have an appetite, you can also dig into the beef balls which are the restaurant’s second-best selling dish.
Service: Nothing remarkable, but the server did pass the test of not getting angry when we spent five minutes deciding on what to order.
Jeng: Beef stomach is definitely not for everyone, but if you’re on the fence and looking to try some good ones, Hop Hing is a great place to start – its beef stomach is soft and tender, savory and well-seasoned.
Not so jeng: Don’t wear your fancy kicks to Hop Hing. The floor gets wet and oily at times, especially later into the night.
Great for: A satisfying quick lunch if you’re in the area, and a great introduction to the Kwun Tong neighborhood.
This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.