There are times when I’m craving an eggs benny for brunch and on other occasions wanting bowls of congee and noodles instead. I’d like to think of congee restaurants as the greasy spoon diners from Hong Kong. Let’s face it, no one’s going to Keung’s Delight for the ambiance; it’s a bit dingy and dark despite the dining room’s high ceilings and cheery exterior. They are sort of like an English pub that serves a solid breakfast, without the smell of stale beer.

Aesthetics aside, Keung’s food is decent and well priced. The fish and preserved egg congee ($7.95) was an unique combination containing an ample portion of fish filet and chunks of preserved egg. The congee (a savoury rice porridge) was thick and flavourful arriving piping hot with a sprinkling of green onion for freshness.

The Singapore vermicelli ($12.95) was also well prepared - the thin noodles well tosses so every inch covered with the curry and salt seasoning. The shrimp and barbeque pork were left in larger chunks, so the ingredients were less dispersed amongst the noodles, pick and choose as you fill your bowl to make sure you get a taste of everything.

Keung’s beef and vegetable fried rice noodles ($12.95) contained plenty of sauce dousing the noodles in a rich gravy. There was also sufficient beef but could use more gai lan (Chinese broccoli) to add colour and crispiness to balance off the rich dish.

While their service isn’t overly warm, Keung’s staff is least efficient with the food runner speed walking each dish to the table, so it arrives hot and fresh from the kitchen. Also like a diner, you’ll be in and out in no time, although the restaurant isn’t overly busy, so you’re welcomed to sit and enjoy another cup of weak tea. Or you can indulge in a bressert (breakfast dessert) with a glass of grassy jelly or red bean ice drink.

Who knows, maybe after reading this brief post, you’ll be inspired to skip the bacon and eggs and have congee and noodles instead.