The duck and chicken carcasses dangling in the windows of Hon Kee might be stomach-churning to some. And menu items like chicken feet and pork stomach may seem a bit cadaverous. Yet for the Asians (Vietnamese and Filipinos) who flock here, these items are just a few of many delicacies available.

There are two specialties at Hon Kee: homemade rice noodles and barbecue, which reflect the background of Kwoki and Paul Tsang, father and son owners who hail from Hong Kong. Back in the old country, father Kwoki sold noodle soup on the streets, while his son cooked up barbecue. When they opened their restaurant on Argyle Street in 1980, it was about combining forces. "I wanted to continue what I started in Hong Kong," says Paul.

The decor is bare-boned and dingy. Wooden paneling lines the walls and the worn brown tables have seen better days. Yet the large front windows provide ample light and a lively view of locals streaming by. Retired elderly aunts and uncles from the Tsang clan linger in the front area, quietly dipping chopsticks into rice bowls.

Dishes are ample, if a bit unadorned. Lo mein ranges from $3.50-$7, rice plates from $4-$5.75. But if you want to get jiggy with it, try a rice noodle soup like the won ton ($3.50), made with shrimp and pork, or one of the fried rice noodle dishes ($6.50-$8.50). Noodles are thick and doughy, and drizzled with a bit of soy sauce they’re an addictive yet non-dangerous Chinese crack.

And don't forget the barbecue, sold up front. On average 250 pounds of duck and pork is sold each weekend. If you'd like to take home something larger, order an entire roast pig (three days in advance) for the whole family to enjoy.

Centerstage Reviewer: Marla Seidell