This could be the quintessential mini-diner: small, loud, fluorescent-lit and linoleum-floored. The cook does his thing in an open kitchen up front. Next to him, the drink master magics-up milk tea, coffee and Horlicks, iced for an extra two bucks. Get lucky and you may share a table with a random stranger who’ll ignore you completely. Chui Hang only serves soup noodles – rice, skinny or fat – in two great soup bases: the plain soup is clean, tangy and savory and the brisket soup is strong and beefy. Its specialty is beef tripe, all the yummy gristly parts of the digestive system from soft, juicy stomach lining to chewier intestine and melt-in-your-mouth brisket meat. Meatballs (beef, pork, fish) make up the rest of the menu – the fish balls are super-tasty white Chiu Chow-style and are a welcome addition to any bowl. Minor gripe? The fish and beef balls are left boiling in soup indeterminately; leave them too long and they eventually swell up and get a bit spongy. Cash only.

Best bit: Cow stomach
Good for: Late-night chow-down and speedy lunch