I could not disagree more, with the last three comments on here. In fact, I have an answer to some of the comments. Hong Kong Chef does not take credit cards, because for 40 years they have strived very hard to keep their menu prices at a low cost. To do this, they refrain from paying 10-15% sales fees to Visa, MC, and Amex, so they can continue to keep their menu prices as low as possible. \r
It's true, that Mimi is often curt or quick to cut off talking with customes when they are busy. The reason this place is so busy, is because the food is fresh, authentic, and reasonably priced. Why else do you think their phone rings non-stop with people calling in their ""to go"" orders for pickup? If you want to have a leisurely conversation with Mimi, stop in some Tues. night when things are slower, and you will notice that she takes much more time to meet and greet customers. \r
And as for ""Wonton Soup"" being the only good item on the menu? Ha!!! ......Take the time to try and sample different items from the menu, and you will soon discover that everything they make is delicious, hot and fresh. Mimi and her husband Abe have worked very hard to deliver top-quality Cantonese inspired dishes to people, while operating from the same location they have had for more than 40 years. \r
Try the Shar Shew pork, sizzling vegetable platter, chicken kew, spare ribs, beef with brocolli, etc, and you'll soon realize why this little place is always hopping with business, with the phone constantly ringing off the wall. Don't forget to notice Mimi's husband Abe, cooking like crazy at the huge wok. He never stops cooking up some of the best Chinese meals in town. I hope Mimi and Abe will be around at Hong Kong Chef for many years to come.
Pros: Best Cantonese food in town
Cons: minimal parking
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