High Street Cart Noodle 高街麵霸

Soupy Strands: High Street might be gentrifying at an alarming rate, but newcomer High Street Cart Noodle tries to keep it real with an updated version of a beloved Hong Kong staple.

Look & Feel: This little shop has got the humble HK diner vibe down pat, with a siu mai stall at the entrance and no-frills communal tables inside.

On the Menu: Noodles are what you’re here for. Choose from a spicy Sichuan, curry, beef brisket or clear soup base, and take your pick of noodles to go along. Toppings cost extra and everything from meat to innards to veggies to seafood are on offer.

Service: Just remember to make eye contact and hand your order form in diligently, and there shouldn’t be any disasters.

Jeng: You really can’t go wrong with the combos, but we’re particularly smitten with the curry soup paired with al dente shaved noodles. For extra kick, order the Sichuan bean sprouts and the fried tofu, which soaks up all the spicy sauce. The fishballs are incredibly dense, and the gooey-yolked eggs moreish. Prices depend on the exact toppings and add-ons you choose, but expect to walk away at around $50 per bowl. The octopus balls ($18) snack also have us hooked.

Not So Jeng: The space is tiny, so you might need to queue if you can’t beat the lunch rush.

Great For: A casual lunch, a solo meal.

FYI: Not in the mood for a full meal? Instant street snacks like siu mai can be bought from the stall out front.

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