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Situated in a decidedly dusty stretch of Boerum Hill, Halal Kitchen dispenses Chinese food that scrupulously respects Islamic dietary dictates. Still, it’s a dreary take-out spot with a Plexiglas enclosed ordering counter, three faux wood Formica tables for elbow-to-elbow dining, and a large backlit transparency of a lush river scene. The menu is standard Chinese-American take-out rooted in Cantonese cuisine, with a few Szechuan, Malaysian and Singaporean dishes. Mostly, it’s dismal, with gloppy sauces and a reliance on deep-frying. Of course, there’s no pork here and seafood is limited to shrimp. Curry chicken with onion is just passable; the poultry tastes fresh and the sauce, while overburdened by cornstarch, has some mild flavor. The staff of head-scarf and skullcap clad Malaysian Muslims are amiable, but in strictly culinary terms there’s better Chinese and superior halal cooking elsewhere. — Michael Anstendig

Curry chicken with onion, $5.75