884
205
74
6-min walk from Exit A2, Sheung Wan MTR Station continue reading
Telephone
2544 8368
Introduction
Paidong is now a dying minority in Hong Kong and this old brand Sing Heung Yuen still exists because of its signature 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
Mon-Sat: 08:00-17:00 Sun&PH: Closed
Payment Method
Cash
Number of Seats
35
Other Info
Phone Reservation
Outdoor Seating
Review (1237)
勝香園塈2016總結! Featured Review
Level4 2017-01-03
3445 views
《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.)
I've long *kinda* wanted to go here. I know it's a classic, but I was never all that big on tomato soup. I also know they have non-tomato soup, but you don't go to a classic joint and then not get the classic. So recently my "New Year's Resolution" (yeah yeah, you laugh) was to go to some of the classic Hong Kong places I've been missing out on. So I went here, I waited in line (and waited and waited) and then I got the soup.So when I go back home to America and people find out I live in Hong Kong, the most common question I get is "What's it like in China?" Because Americans are idiots. Sometimes I get, "What's it like in Japan?" Same reason.  The second question is, "What's the food like?" When I tell people, "Oh, it's like tomato soup with instant noodles and a hot dog thrown in. Maybe a chicken wing." they don't believe me. Sometimes truth is stranger than fiction.I'll give the soup the full rundown. Broth: it's tomatoes. The boxes stacked around say "Italian Tomatoes" and the cans say "Rosso Gragnano." I looked up Rosso Gragnano, they have a hilarious webpage. It says, "I am the sweetest, juiciest, and finest of tomatoes. I am the best choice for those who want to give their recipes a natural taste and at the same time a gourmet touch..... I was born in the land of Puglia." I like first-person tomato sales pitches. OK, so legit Italian tomatoes. The broth has a nice saltiness to it, and a light oiliness. I thought it lacked some depth, personally, so I put the chilis in oil on the table in it. That gave it a little bit of spice, some more oiliness, and another depth of flavor (maybe they're smoked chilis?) Anyway, it seemed pretty good to someone who doesn't really like tomato soup.Macaroni: I'm assuming you know what elbow macaroni is like. It's like that. I wouldn't call it al dente, but it wasn't mushy, so that's nice. I didn't see the boxes of macaroni so I can't tell you if it's some fancy import like the tomatoes. Well, of course it's imported, it's not like Hong Kong has wheat fields... but that doesn't tell you if it was fancy.Beef: I wouldn't call it tender, but it wasn't tough or chewy or gristly either. It had a fine beefy flavor, but that was about it. Like the tomatoes, the beef comes out of a can. That's never gourmet, so I didn't bother to look up where the can was from. It looked like maybe China though. (Who else eats canned beef?) I've gotta say, the beef brisket places in town totally outclass this place beef-wise.Add-ins: I'm torn. I think that scallions and cilantro would definitely improve the soup, but I'm wondering whether it would ruin the soup concept. Like, this is food out of a can and a box. It's not freshly plucked and flown in from New Zealand or wherever. Anyway there were no add-ins unless something accidentally fell into the soup pot.The other thing we got was the crispy bun with peanut butter and condensed milk. This was more for my wife. Actually this whole trip was mostly my wife's doing. I don't really like tomato soup, I don't really like peanut butter, macaroni without cheese is OK, and I've only ever ingested the tiniest amount of condensed milk in my life, and I plan on keeping it that way. These things take forever because there's a big backlog of orders for the oven. Ours came after we'd finished everything else. My wife liked though.Final assessment (for non-locals only): it's worth a go... once. If you're a tourist, you can probably skip it and wait in line across the street at Kau Kee. If you're an expat, you should try it. It's definitely not bad, surprisingly good even. But I for one won't become a regular here, like I am at some of the other classic places around town. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-02-13
212 views
開埋google map問埋人都搵唔到搵咗90年因為佢喺中環山上啲橫街窄巷入面地圖 又唔係非常明確已經係非常肚餓仲要行咗20分鐘先搵到終於畀我搵到好彩冇大排長龍如果唔係認真燥底睇啲食評以為真係會好乾淨但係人流實在太多真係趕唔切去抹枱好多人 自己自攜濕紙巾自動抹枱我亦都係其中一個不過亦都不減我食一餐嘅決心真係幾好食濃郁 嘅蕃茄湯底加埋熱辣辣嘅 通粉簡直一絕但係好可惜嘅係個蛋同餐肉係凍嘅即係茶餐廳一貫嘅做法煎定出嚟 加入好熱嘅湯底希望整熱個餸不過佢個湯底真係幾正所以我都係會畀好評 老實講真係有啲失望 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-02-11
313 views
有日同事話想試新野。想去遠少少食午餐於是我即時諗到想試好耐既勝香園。行左一條又一條街上山咁。本身有點涼意既天氣。來到現場首先等位。嘩!好多人。我地5個人等左應該無半小時就有得坐低。我即時點左咸檸7。檸蜜脆脆同茄牛通。3樣食物都無令我失望呀。檸蜜脆脆。 酸酸甜甜好爽好脆 。咸檸7。我平日無飲開。覺得都ok茄牛通都好食。不過我坐個位曬太陽。食完滿頭大汗。大排檔風味呀!滿足完試新野下次再食其他。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-02-07
615 views
對上一次黎勝香園差唔多係3、4年前既事,今日再度探訪,依然覺得呢度唔好搵,要行條大大既斜路先到,所有既佈置完完全全就係香港既風味~~12:00左右到達,唔洗排隊住但就等左陣先有位,到我地坐低,就已經有條條長長既人龍如果黎食,要預番D時間排隊,同埋所有野食製作需時,趕時間就留番下次先去:)地道既香港風味,典型大排檔以大排檔形式做既食肆,正宗既日曬雨淋,坐既位置仲係斜斜架,而家應該冇咩鋪頭係咁,我覺得黎呢D地方食,絕對唔可以介意佢既衛生。餐牌餐牌有D舊,附有中、英文菜單,在場來吃的也不乏遊客煙肉火腿蛋通粉($39)煎雞蛋還是半流心既狀態,而識食既一定要揀通粉,只因通粉內外都會掛滿蕃茄湯,蕃茄湯應用左蕃茄糕同大量新鮮蕃茄而成,香濃酸甜既蕃茄湯會令你我一試難忘,同行友人揀左公仔麵,不知何解,通粉既蕃茄湯比公仔麵既濃得多~~所以還是乖乖揀番通粉吧冬天黎食,愈食愈熱,我諗夏天黎食會熱到出晒汗~~檸蜜脆脆($13)擺放得好似米奇老鼠既形狀,好可愛,究竟係有心定無意咁放架呢?我認為除左蕃茄通之外,另一樣必叫既野就係檸蜜脆脆,冇食過就唔算去過勝香園~就好似去澳門唔去大三巴就唔算去過澳門一樣既道理~檸蜜脆脆甜甜酸酸,味道富層次,麵包還是脆脆地~不錯,我很喜歡 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)