The two chains are so similar that the Tung Kee Corporation has commissioned a new logo to distinguish itself. The new logo is a gold noodle bowl against a red square. Like McDonald's, the Tung Kee menu forms the backbone of the chain's success. Dishes are common entrees, familiar and accessible to a large segment of both Asian and non-Asian diners. The moderation of flavors is tolerated by Asian diners and accessible to non-Asians.
Most entrees come in two sizes, small and large.
A pot of hot tea comes with every order. Tung Kee achieves these rock-bottom prices through streamlined operations and rigorous cost control. The efficiency-driven corporate ideology is most visible in the kitchens. Two hold soup broth, and one boils water for blanching noodles and vegetables. One single wok, set over extremely high flames, cooks all the stir-fry dishes and crispy noodles.