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    Hong KONG Express

    4.0 (10 reviews)
    InexpensiveChinese
    Open 10:30 am - 9:00 pm

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    Happy Chen

    Happy Chen

    3.8(107 reviews)
    11.9 mi
    $$

    Really chill owners. They hail from Maryland near the Capitol. Uncle went from cooking for…read moreDiplomats to semi-retired cooking for truckers and road trippers through the Carlisle Pennsylvania 76 Turnpike. Once he told me he was from Teochew, Guangdong China, everything became more evident. Uncles an OG Master chef. Teochew people influenced the cuisine of Taiwan, Indonesia, Malaysia, Thailand, Singapore. It is in their blood to make quality everyday food. That fried rice .......was a masterclass on how to make fried rice; stirred together with house made Canton BBQ Pork Chasu, every rice fresh overnight, coated with just enough msg & soy sauce, and blended just right with peas, onions, garlic, scallions, carrots. If you were to order Indonesian Fried rice, what was served here today would be the unapologetic OG form factor. Masterclass fried rice. Thank you Uncle. The Sauteed Beef with Onions is not your typical Mongolian Beef, this is how Taiwanese Uncles on the street would stir fry beef with onions. So it's got that little bit of oyster sauce, hoisin, garlic, butter, scallions, onions, and Lee Kum Kee black pepper sauce for the cheating taste....then again I tasted Taiwanese Sacha in there, but who cares, the dish tasted like a walk down memory lane, when an OG Taiwanese owner chef used to make sizzling black pepper beef back in the late 90s in Rowland Heights California down at the food hall in Pacific Plaza. And that's when I popped the question to the owner, "You Taiwanese?" And he responded "Teochew," which is close enough. The cultures are mutually intelligible with the Southern Min of Fujian. And many of uncles peers are from Taiwan, which explains his Mandarin accent. As for the egg drop soup. Apparently Uncle doesn't like Egg Drop soup, so he intentionally fails at making egg drop soup-- too much eggs clustered together, soup base is to gelatinous because of Tapioca Starch overdose. I would increase the Green Giant Sweet Canned Corn, pop in more white pepper and msg. Uncle clearly gave up. I know he's withholding his potential. General Tso's is almost perfect, with the breading not completely holding together for an even crunchy crispy. The dried red chillis elevated the entire dish with the intense heat. Thus far, Canaan Restaurant down in West Covina, California has the Orange Beef, General Tso's down to the tee. In my memories, the General Tso's from Grand Gardens in Billings Montana prepared by the Patriarch Chef Alice's Dad is a trip worthy meal. Miss those days living up in Billings. Alas the Triple Delight. A mix of various vegetables, tossed in a citrus Chasu bbq pork brown sauce, but with a heavy garlic base, if you like a savory pungent throw Everytime in chop-suey style chicken, beef and shrimp dish, this would be a good option. Although taste wise, id give it a 4/5, not the best triple delight I've had, but fair enough. I am too full. Uncle and Auntie are a gift to this community. COVID really hurt every Chinese Restaurant Owner Operator. The same issues they deal with, every other Chinese restaurant across the United States is also dealing with it. They are of a generation, that will likely take the art of American Chinese Cuisine with them into retirement and the days of Chinese American restaurants outnumbering McDonalds will become a bygone age. A lack of workers willing to step into the high octane stressful restaurant business, a lack of cooks willing to grind their skills behind a wok, the lack of young people willing to take on a server position. These are the very same troubles facing every Chinese restaurant in the United States. And so the only option is to settle, run a 2 person show, with no additional help.....where have I seen this picture? Last week in Memphis at the Hong Kong Restaurant. My advice? Visit for Chinese American restaurants; they might all just disappear. Millennials won't step up to the plate and taking over legacy restaurants. Gen X is too busy saving for thier 401Ks...Gen Zs will never step foot into a kitchen unless you paid them 20,000 USD a month...our society is f*ckt...

    The food is clean . The food is well cooked . The restaurant is cool and calm . I ate here couple…read moreof times now. I always order the shrimp with vegetables and upgrade the rice to fried rice and I add a bottle of cola. Comes out to nearly $20 every time. It Includes an egg roll and a soup . It is walking distance from the truck stops next door. You can order online .

    Photos
    Happy Chen - Inside.

    Inside.

    Happy Chen
    Happy Chen

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    Yi Pin

    Yi Pin

    4.6(84 reviews)
    40.0 mi

    I've been here 3 times now and most recently with my parents! This place has not disappointed me…read moreeach time I've come. It was pretty busy on Saturday when we went for dinner but we didn't have to wait too long and our food actually came out pretty fast. The service was as expected because it looked like 1 guy was serving all tables and he was literally running between table to table. I don't blame him for any waiting because he was busting his butt and we didn't really need to wait too long. We ordered a variety of dishes coming here but my favorite has to be the Homestyle Tofu or the Fish Filet. I would like to try more dishes next time. They give you quite a good amount of food for the price. Some places charge the same and give you much less. This place has authentic Chinese food with some common favorites that many of us also know (chicken with broccoli, lo mein, general tso's etc.) so there is something for everyone. There are vegetarian dishes available as well. If you're in the area and would like more savory, authentic Chinese food I recommend coming here!

    Our meal at Yi Pin was excellent. We ordered a dry pot fish, wonton soup, and lotus and mixed…read morevegetable rice dish. The dry pot fish was probably one of the best I've had in recent memory. For me it was just the right level of mala spicy, without being overpowering. This dish came with rice. The lotus and mixed vegetables (which also came with rice) were also perfectly stir-fried. It included carrots, snap peas, black fungus, and of course lotus. Even my vegetable-skeptic kids liked this dish, especially the lotus root and snap peas. The wonton soup was more run-of-the-mill, but decent. We dined at Yi Pin on Easter Sunday, and the restaurant was very busy. We were able to get seated immediately at a booth, but it took a while for their lean-staffed waiters to bring a menu, water, and take our order. That said, the food did arrive quickly, steaming hot from the kitchen. This was definitely one of the highlights of our trip in Lancaster.

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    Yi Pin - Interior was nice and open

    Interior was nice and open

    Yi Pin - Not sure what this noodle was called we just asked if they have one for kids thats dry

    Not sure what this noodle was called we just asked if they have one for kids thats dry

    Yi Pin

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    Hong KONG Express - chinese - Updated May 2026

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