Chung Moi serves up a variety of unique takes on Indian Chinese Hakka cuisine. It's been a Scarborough mainstay in an old-school strip plaza on Eglinton East for more than two decades.

Inside, it sports a classic faux-Chinese interior. There’s something cheerfully convivial about how old-time everything feels.

The name Chung Moi refers to the names of the owners, both Hakka Chinese: Chung, hailing fromMeixian, China (commonly considered as the hometown of Hakka people) - and his wife Moi, born and raised in Karachi, Pakistan.

This place is well-known for the Chung Moi Special Hot and Sour soup ($10 for medium). The slightly thick broth starts sweet, immediately turns mildly sour, before ending with a hot kick. It's a real spicy nirvana that's a must-order when it's cold outside.

The Shrimp on Toast with Sesame Seeds ($10.75) is packed with a green chilli infused shrimp mixture, and the whole thing is fried. It's a bit oily, but oh-so-satisfying.

The Prawn and Chicken Mushroom Foo Yong ($12.50) is a thick serving ofegg foo yong omelettethat goes great with a side of sweet and sour sauce.

I like the Chicken Chili with Gravy ($11.50). A good Indian Chinese place has to have decent chili chicken, and this definitely qualifies.

The Fried Beef Chili Dry with Ginger ($13.75) is a bit dry but still delicious. It's kind of like eating little pieces of steak with subtle ginger undertones.

The Chung Moi Special Fried Chicken ($12.75) comes starkly unadorned, but is delicious in its simplicity. Just the right amount of batter, without any overly fancy frills, with a meat that is nicely seasoned.

The seafood here is worth a look. A good bet is the Fish Chili Dry ($11.50) which isn't too unlike the version of battered fish you normally get at fish n chips joints.

Make sure to try the Chung Moi Special Masala Fried Rice ($10.50), made using masala paste hand-made by Chung himself. The pronounced flavour mix of Indian spices intermingled in a Chinese dish is simply fantastic.