New Hong Kong

New Hong Kong is one of the longest-running Chinese takeaways on Montrose High Street — the long north-south thoroughfare that forms the burgh's commercial spine, running between the Old Kirk steeple and the southern end of town toward the Basin. Listings under the Chan family name and Companies House records show the shop has traded on this stretch of the High Street for several decades, with the current operator continuing what is essentially a generational family business.

The kitchen runs to a printed Cantonese-with-curry-section menu of the kind common to long-established east-coast Scottish takeaways: chow meins, foo yungs, sweet-and-sour, salt-and-pepper plates, set meals for two and three, and the regional staple of chunky homemade chips with curry sauce that reviewers single out as the dish to order. Trade is late, closing well past 11pm, and the shop has built a loyal following with locals who order the same dishes week after week. Reviews are mixed on quality but consistently flag the chips-and-curry-sauce order as the highlight.

The High Street itself runs through the historic centre of Montrose — a tall-fronted Scottish royal-burgh main street that's among the broadest and most distinctive in Angus.