Sing Choi Kee Has Opened in Greenwich Village | Eater NY

"I visited the new Sing in Greenwich Village (a shortening of Sing Choi Kee, a Fujianese chain founded in 2020 with nearly a dozen locations in China) at 182 Bleecker Street near MacDougal and found a gleaming white interior with lots of neon, elementary-school-desk tables, playful beverages like a “hot Ovaltine with polar bear,” and a backyard heated with flaming propane towers that students crowd more than the narrow dining room. The menu rejects classic cha chaan teng staples such as Spam, baked macaroni, congee, and rice noodle rolls and instead offers showy, affordable full meals: four “slippery egg” dishes ($14) stack rice under an alarmingly yellow omelet laced with milk and cheese (the one I tried had a breaded chicken cutlet and a Malaysian-style coconut-curry gravy on the side). Noodle soups made with soft rice noodles in a mellow chicken broth are strong, focusing on beef or seafood — the abalone and seafood rice-noodle soup ($20) was briny and fortifying, with squid, shrimp, mussels, fish balls and actual abalone, though I left wishing I’d ordered the spicy beef noodle soup. A surprising focus on Italian-American spaghetti yields a beef pasta with tomato sauce ($14) that I gulped down, bell peppers and all. Even though the place doesn’t open until 11 a.m., breakfast-style items dominate: several French toasts, no egg-and-toast breakfasts, and a proudly touted pineapple bun that’s well worth getting thickly spread with butter ($4.50). For drinks, I’d recommend the steaming yuenyeung ($4) — a thick tea-and-coffee with evaporated milk — or one of the frozen-teddy-bear beverages (a brown milk-tea bear clinging to the ice that sadly dissolves). Ultimately Sing is a great spot for snacking during exam week: I saw deep-fried fish balls (with or without curry), chicken nuggets, French fries, and my favorite, deep-fried Chinese sausages ($8) — red, anisey, and crisp, served with a small salad on the side (if only you could grab a beer to go with them)." - Robert Sietsema