Revisited Hup Kee after years and the queue is still as long as before. Managed to get my bowls but by just past 11am only fishballs were left. Their mee kia was thinner and curly, springy without the strong alkaline taste, tossed in dark sauce with shallot oil, fried shallot and plenty of lard for that shiok and sinful flavour. The handmade fishballs were firm yet bouncy, clean in texture and paired best with the belacan chilli which gave a spicy lift. The flavours remain familiar and satisfying, something I would go for if I am already around the hood though I would reconsider making a special trip just for the queue 》$5 (Regular) / $6.50 (Large)