Beyond the roast duck and squid hanging in window, King's Noodle House has been serving up fresh noodles (along with a full Chinese menu) to hungry patrons for decades.

Recently, the dining room underwent a modern revamp, so, curious to see what else had changed, I stopped in for dinner with friends. The place definitely looked swanky but, thankfully, food and prices hadn't changed much.

So then, first order of business: pouring the tea and dividing the ordering responsibilities. Everyone was given the task of choosing one entree and we'd all share the resulting spread. It's really the only way to go when faced with such a long and diverse menu.

Service here could not be faster. We ordered a pretty mixed bag of items but within minutes hot dishes began to arrive.

First up were steamed rice rolls with soy and an order of garlic Chinese greens.

Rice rolls are usually served with some filling, but plain rice rolls (a.k.a. soft steamed doughy goodness) can be nice as well - so long as you don't over do it and fill up before the rest of the meal arrives. The healthy side of greens were crisp and garlicky... perfect.

Curried Chicken was thick and spicy, though a little skimpy on the chicken in favour of potatoes.

The Chow Mein was pretty standard tasting though notably generous (ie. huge) in size.

Chicken & Vegetables on steamed rice was a great light choice and one of the first to vanish, even though, again, portion size was plentiful.

Lastly, and by far the favourite, was Satay Beef Rice Noodles (pictured at the top). Soft, flat rice noodles buried under heaps of tender sliced beef, green peppers and chunky onions were fit for a King (because you knew a royal reference had to fit in here somewhere).

We'd planned to do dessert but didn't have room left for even the thought of it. When the bill arrived, it was a little over $10 a head... sweet enough.