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There is something to be said for the fast and furious feed, and no one appreciates this more than the owners of this snappy noodle shop. In a slick-for-Chinatown setting, Hong Kong Station ups the ante on speed and customer satisfaction, inviting its time-pressed patrons to customize their orders with all manner of optional add-ons, and by serving these made-to-measure meals-in-a-bowl cafeteria style. First, choose a cooked-to-order noodle—fresh or dried, egg or rice. They’re all springy and delicious, just resilient enough, while the all-purpose chicken broth is rich and flavorful. As for the add-ons—there are no signs to guide you, so you can play it safe and point at what looks familiar (Chinese broccoli, turnips, shiitake mushrooms, chicken wings), or take a chance on what doesn’t (beef stomach, chicken gizzards, pig’s blood). Everything’s $2 or less, so the financial risk is negligible, and for every experiment gone awry you just might discover a new obsession—like the curry fish balls, six to an order, slightly spongy bite-size nuggets that give the soup a nice layer of heat. The house curry sauce can right almost any wrong, and refreshing drinks like honey water and red-bean ice let you end your soup adventure on a sweet note. — Rob Patronite and Robin Raisfeld

Brisket-tender cubes of stewed beef; pork skin; pork intestine.

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New York Magazine Reviews

• Rob Patronite and Robin Raisfeld's Full Review (6/6/05)

Featured In

• Cheap Eats Guide 2006 (8/7/06)