7-min walk from Exit A2, Sheung Wan MTR Station continue reading
2544 8368
Dai pai dong is now rare in Hong Kong and this old brand Sing Heung Yuen still exists because of its popular tomato soup and beef noodles and crispy lemon bun. continue reading
Awards and Titles
Best Restaurant in Central and Western (2008-2016), Best Hong Kong Style Tea Restaurant (2009-2016)
Opening Hours
Public Holiday
Payment Method
Number of Seats
Other Info
Phone Reservation
Outdoor Seating
Review (1262)
If I were to pick a particular kind of noodles to represent Hong Kong, I would give my vote to this unique and comforting noodles in condensed tomato broth other than cart noodles (車仔麵) that would have come to your mind. Thick broth is always the soul of noodles, regardless of whatever ingredients to be put inside. To pair pho with vietnam, ramen with japanese, boat noodles with thai, then Sing Heung Yuen's tomato noodles with Hong Kong.Tucked away in an open space linking to a staircase at the back streets of Central-Sheungwan area, the halfly al fresco eatery is all the time busy. With canvas as shelters and placed with simple stools and wooden tables, the "daipaidong" stood there for more than 40 years, but it wasn't until 2000 that they started specialising in tomato broth dishes.There aren't many food stalls like this remaining in Hong Kong, the license of which stemmed from wartime Hong Kong and was only given to families with injured civil servants with limited transfer of ownership. Originally operating as an all-round Chinese eatery serving a variety of cha chaan teng food, it added tomato slices to a bowl of noodles as requested by a customer, which in turn creates the legend of tomato broth noodles. At an average price of $35 for a bowl which is on a par with a meal box in fast food shop, it brings locals who desperately need an affordable meal, and tourists/ holiday commuters who are drawn by the fame of divine goodness of broth.Among daipaidongs that I have ever visited, hygiene condition of this is way above average. Apparently looking fine on a sunny day that I paid this visit, it doesn't look that bad on rainy days either. Canvas above you do its job well to shelter you away from the rain but at the same time don't shed water on your back. While tables, stools and metal fans are gone when the shop closes, these green shacks remain, which are in fact the indispensable part, the Kitchen.Noodles are prepared in one side, the space of which is just fit for 1-2 ladies' moving around. Another side is for roasting crispy bun and preparing sandwiches. Given such a petite kitchen and limited staff, the food stall is operated smoothly with high efficiency. Sun or rain may determine how long you have to wait to be seated, but time and season doesn't really matter. With nearly flawless memories of the ladies, your order is usually served within 10 minutes after getting seated.The menu seems to be long, but in fact just repeats combinations of ingredients, the price of which mainly varies with number of ingredients. The exuberant menu covers noodles with/without tomato broth, sandwiches, buns and drinks. What to be put inside noodles are common enough to be found elsewhere, such as beef, ham, sausages, luncheon meat, pork chop and chicken wings. Noodles served after breakfast time are instant noodles and macaroni. 蕃茄牛肉碎牛炒蛋通粉  Macaroni with tomato, scrambled eggs with corned beef and beef $35A vibrant bowl of red greeted me, however red to the extent that it looks a bit eccentric to be edible. There lies no doubt of its genuine tomato content, which is a hearty mix of several types of canned tomatoes with variance in sweetness/ acidity.  About the broth - Not much oil floats around, just a little bit probably from the scrambled eggs. What makes the fame is how thick the tomato broth is, which is not made by adding tomato slices or concentrate into boiled water. Pot of delectable tomato soup is cooked every day with lots of tomatoes, thus giving such a visually-inspiring red broth with plenty of tomato slices. The broth tastes tangy and superbly refreshing, without much add-on of artificial sweetness.About the other ingredients - Beef and scrambled eggs with corned beef are my all-time favourites that never disappoint. Eggs with finely chopped beef is mildly fried and scrambled, therefore it can't be firm enough to be held long on a spoon or chopsticks. Permeated with aroma of not totally done egg and briny beef, pieces of scrambled eggs are blended beautifully, so flavourful on its own that neither egg nor beef overpowers each other.Beef is always tender and without tendon, which nearly melts in your mouth with a sip of tomato broth. Smooth and gentle, there lies no necessity to linger long in your mouth but swallow. Robust beef flavour remains from plain beef slices, which suggests 'less is more'.檸蜜脆脆 Butter & Honey with Lemon Crispy Bun $16Adding sandwiches to a bowl of noodles will be too much, but never say no to a crispy bun which is without substantial toppings that make you full. Firstly roasted to make it crispy and applied a thin spread of lemon honey, the bun tastes zesty and is easy to consume even without a sip of soup or drinks. Slices of four are not difficult to handle, or you may put it as the bread to go with the soup just like appetisers. Crispy on the exterior and slightly tender inside, a simple spread makes an elevated spin by the utter freshness of acidic lemon.It is not a surprise that most of us finish off the tomato broth like this. Just like ramen, it seems to be paying tribute to the chef, but it is genuinely decadent instead of courtesy that makes me drink it all up. Hearty noodles as always, Sing Heung Yuen is one (among several) of my favourite local eateries where I long for a visit at desperate times. What I pay is truly worth the wait and crawl, instead of going to food presentation and vibes. continue reading
勝香園塈2016總結! Featured Review
Level4 2017-01-03
《勝香園》係屈小姐一路恨左想食好耐既餐廳黎嫁,只係一路以黎都冇人陪佢食~ 當賴生帶過佢去食之後,佢一試就愛上!依加已經成為左我地2個既canteen啦 定時定候賴生都會帶屈小姐黎食,等佢開心下  我地2個都係超級蕃茄怪黎嫁!《勝香園》係係一條樓梯同街巷入面既一間牌檔仔,外面放左幾張大枱比人坐低食,夏天大家都食到大汗淋漓,冬天就都會出下汗既,同埋有機會會曬住食嫁,係好有風味嫁,當然大家都要唔介意係條巷仔食野,雖然感覺上可能有啲污糟,但我地食過咁多次都冇問題嫁,證明啲野食其實好乾淨嫁!(連潔癖屈小姐都一去再去,證明完全無問題啦) 雖然《勝香園》環境係咁,不過一樣吸引左好多人黎食,因為佢個蕃茄湯底實在太太太過出色啦,我地2個一致認為佢係全香港最好食既蕃茄湯!除左蕃茄湯吸引到我地黎之外,呢度有另一種味道都好吸引,就係人情味啦,你會見到好多個嬸嬸婆婆一齊做野,招呼你啦,安排位啦,落單,上菜,執枱同計數,個個都好精靈同快手,而且佢地同食客都有傾有講,感覺好親切嫁!見到佢地年紀咁大都咁精靈,咁有活力,煮碗好既蕃茄湯比客人,我地當然唔可以浪費佢地既心血啦大家想食既時候,記得乖乖地排隊啦,人龍雖然長,但其實30分鐘左右就有位,比d耐性!好西先多人食麻!食過咁多次,我地推介既係:1)湯底之選 : 蕃茄通 vs 蕃茄公仔麵 結論: 蕃茄通勝(5星)- 蕃茄麵其實只係普通既湯煮好個麵,再係上菜前加入大量既新鮮蕃茄整既醬同新鮮蕃茄肉,相比起蕃茄通,蕃茄通係直接將通粉同蕃茄湯一齊煮,比起麵更濃味,加上通粉中空,比公仔麵條更掛汁,蕃茄味更出。所以,識食一定食蕃茄通!2) 麵包推介:檸蜜脆脆豬仔包 (爆星)- 其實有咁多種味道(混醬,奶油,奶醬,咖央同檸蜜),點解要推薦檸蜜呢?除左係呢度整得出色之外,都關佢味道事既!檸蜜固然之就是酸酸甜甜,佢入口先衝閘殺出既係檸檬既酸味,再黎一點點甜味,既開胃又有層次,好特別!我地最欣賞中間果2舊(底包),吸晒檸蜜汁!超正- 豬仔包同最近X爺廚房既《兩面黃煲仔飯》一樣,呢度個豬仔包包脆,面都脆,可以堪稱為《兩面脆豬仔包》! 真係要準備定紙巾抹嘴加墊腳,當你一咬,D麵包碎會周圍飛備註:麻煩一落單就叫,冇得後加既,而且要大約等20分鐘緊接既係配料篇3)鮮牛肉 (4.5星)-既然食蕃茄湯,鮮牛肉當然係好朋友啦!事關呢度個蕃茄湯太出色,只要配搭幾舊嫩滑既鮮牛肉已經滋味無窮 當然,呢度既牛肉都冇令人失望啦!確係嫩得黎又大塊既而且數量都唔少!4)碎牛炒蛋 (5星)- 呢度既另一用心作品!碎牛除左幫蛋添加一份濃厚既味道之外,更加逼出蛋香!佢採用芺蓉蛋既做法,將空氣同碎牛打入炒蛋入面,做到外層微脆,內裡綿密軟彈既口感! 同蕃茄湯一齊食又係一流,簡直好食到不得了,蕃茄配炒蛋麻,又係另一對好朋友!而且又大塊,賴生分左一半比屈小姐都仲有好多食!5)煎蛋 (4星)- 可能你會問點解煎蛋都會推介呢?係因為佢煎既蛋唔係全熟既,流蛋黃汁既煎蛋,外表吸引,蛋味更出!當溢出既蛋黃汁滴入蕃茄湯,就會產生好朋友既化學作用,將湯底由鮮紅染成橙紅色,令蕃茄湯味道昇華!6)菜 (4.5星)- 係度叫菜,通常係比菜心,佢切成菜粒狀,份量大約係2-3條菜心。加綠色既菜除左影相靚之外,配合蕃茄湯食係好夾既!菜心粒爲蕃茄湯加添左口感,蕃茄湯就幫菜加添味道!簡直又健康,又好味既選擇!#蕃茄怪#獎勵屈小姐既野食#排隊亦要放閃#煩膠賴生#嘔心瀝血之作#真心推介#最好味既蕃茄湯#約定妳,老左都帶妳黎食#講完又想食#一年可以食幾多次#食極唔厭 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-09-17
隨意人生變排隊人生,身為新界人的我平常很少在假日出現在港島區,難得為了去銅鑼灣拿東西,想到中環的美食,就去了,尤其是轉工後的我就不能再如此隨意,必然要跟人一起擠假日,那就排隊吧!勝香園番茄麵,還記得第一次吃的時候,都不覺得有何特別之處,但後來想到那味道又會很想念~慢慢就像中毒一樣愛上了~番茄麵配煎蛋、餐肉$28,正宗茶餐廳會吃的~但特別在於麵身是夾口,不會過淋,湯底不會太咸,加了整顆番茄還是甜~不會酸的~湯不是濃湯,而是清湯,配上番茄汁口感清甜不膩,絕對會想成碗飲曬~煎蛋是半熟蛋,裡面流心,當然亦可要求全熟~不過要煎流心蛋當然更考功夫,我也更喜歡!奶油豬仔包$14,沒有試到檸蜜,有點可惜,但超脆的豬仔包鮮熱辣,加上炭火烤的口感~淋上牛油、煉奶,麵包不會韌,超級脆又好味!比起某「翠記」好味好多~凍檸賓$15,特別在於檸檬已篤,真心覺得讚,唔會太酸~茶餐廳先飲到~👍🏻👍🏻👍🏻今時今日呢個價錢真係抵食,可能就係無冷氣,所以可以咁平店租~排半小時食都值👍🏻 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-06-24
知道勝香園長年大排長龍, 除了本地香港客捧場, 近年也成為外國遊客打卡既地方。對於又想食好野又怕排隊的我, 先上網做野功課, 原來平日早上8時至10時人流較少, 當日星期五早上9時到達朝勝地點果然客人不多, 呀姐友善地說 "大把位, 隨便坐啦呀妹" 因為客人不多, 大家都好優閒嘆早餐, 有人邊食邊睇報紙, 有人慢慢影相打卡, 我深信你下午/星期六來, 面對外面長長的龍, 你咁做一定比人怒啤 (不是比呀姐啤, 是出面既排隊既人啤)叫了一個蕃牛通, 檸蜜脆脆 食左一啖, 我終於明點解網上既人一係極端地大讚, 一係就話普通到唔普通. 原因是 "佢真係普通到是自己屋企都整到, 不過你唔會自己係屋企咁花時間為左個通粉餚個湯底" 蕃牛通湯底是濃郁的蕃茄, 喜歡它還有少少的茄肉,  不會過甜, 微酸食得出是真材實料用大量蕃茄再加少少茄膏去煲. 作為一個都算識煮野食既人, 我絕對會整到怎至可能比佢更好味, 不過我以前整過一次, 在家煮一碗真正既蕃牛通, 我用了1小時. 在這兒幾十蚊可以節省我1小時, 我覺得相當值得  (前提是我唔洗排隊就食得) 牛肉方面, 有牛味, 夠腍, 沒有梳打粉或雪藏味, 一讚! 檸蜜脆脆, 坩白說比茄牛通更出色. 檸檬微微的酸加上大量蜜糖, 麵包烤得香脆, 食落口會化開. 如果真係要來食一樣野only, 我一定會檸蜜脆脆多過蕃牛通. 因為蕃牛通自己屋企整到, 不過一定整唔到脆脆.你可能會話只係多士爐焢熱個包有幾難?  我答案係, 要整到佢咁鬆脆, 部機一定要連續開住整n 咁多塊, 個熱力先可以剛剛好脆得來唔濃你會唔會為了一塊完美的多士在家烤n塊多士等個爐狀態最好先食佢第n+1 塊既多士? 所以茶記 (特別是好生意既茶記) 整既包/多士真係屋企食唔到. 總結: 食物用心! 真才實料! 呀姐友善!你問我下午願意排n 分鐘隊食嗎? 絕對不會.   早上去唔洗排隊, 別有一番風味, 有一種舊香港 "返工前嘆個靚早餐" 既感覺.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
番茄湯夠濃厚,令你會想追住飲呢啲先叫鮮牛肉,唔會係比粉「乸」到咩肉都一樣味好食當然重要,但食完會唔會鼻痕口乾都好緊要!記得要食埋檸蜜脆脆同凍鹹檸七,禁就滿足哂喇~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)