6-min walk from Exit A2, Sheung Wan MTR Station continue reading
2544 8368
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
Number of Seats
Other Info
Phone Reservation
Outdoor Seating
Editor's Pick
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
Review (1253)
雖然多人又要排隊,又要搭枱又係露天茶檔,姐姐伙計們又唔係特別禮貌對待~但依然愛食佢既蕃茄通粉😂通粉既湯底係最濃郁既,今次淨叫一餸,蕃茄牛肉通~因為要留肚食脆脆😂 熱剌剌紅卜卜既湯頭,酸酸甜甜,濃厚既蕃茄味加上易入口既通粉,真係蕃茄控既最愛!今次叫牛肉,唔夠邪惡😈!平時叫餐肉蛋,簡直絕配!另外,我必叫咸檸七,佢既咸檸係特別夠味,夠咸夠酸!檸蜜脆脆,最少都要等10-15分鐘,記得落單個時叫定喇,食完通粉差不多可以食到!好香好脆!檸檬加蜜糖,甜甜酸酸,簡直係港式茶餐廳之最😂 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
對於蕃茄,係有種執著,邊度有好味嘅蕃茄食物,我都會去品嚐一下。今次我就去左中環呢間勝香園。勝香園坐落於中環一個煙稠密唔高嘅地方,亦係一個露天嘅地方,但都仲有好多人前往朝拜呢度出色嘅蕃茄食物。今次叫左一碗蕃茄鮮牛肉蛋通粉,佢個蕃茄底十分鮮紅,一睇就知落足蕃茄,個種鮮甜,真係引人食唔停口!加上佢啲牛肉唔會太韌。雖然味道雖好,但侍應啲態度真係爭啲,雖然真係唔休做,但都要比啲服務精神出黎,比啲專業!唔好好似啲食客欠左佢地咁。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-04-13
雖然係露天,無冷氣,唔太乾淨同埋迫,但係香港人精神,最緊要好味,所以決定老遠都要走黎食呢間!呢個蕃茄碎牛煎蛋通,係好多人黎潮拜既茄牛通,我當然都一樣啦,呢個碎牛煎蛋真係好正,牛味好出,湯仲好足料,多茄肉,鮮茄味好出,差D飲晒成個湯咁滯!而且濃郁蕃茄味帶有輕微酸性,,唔好睇佢成碗野紅黨黨咁,以為佢落左好多辣椒醬喔.其實佢食落去系酸酸甜甜的!勝香園除左蕃茄鮮牛肉蛋通粉外,咸0七都好多人叫,不過我就覺得無特別..... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-04-12
見天氣涼涼地,唔太熱就試下呢間平時排哂長龍既勝香園,坐位全部露天,大排檔格局,再熱d都頂唔順,仲有d白鴿飛黎飛去陪你一齊食可能今日天陰陰,下晏三點都大把位,阿姐禮貌有性格,絕對一流。叫左個腸蛋茄公仔麵加杯凍檸茶,非常有茄味,公仔麵慣性地硬,一個份量唔係幾夠,建議男士可加半底或一底,香港地道茶餐廳風味十足,價錢尚算合理,絕對係遊客之選,推介可試埋個多士,有咖央、混醬選擇,包底亦可選高纖麥包或提子包或脆脆腸蛋茄公仔麵 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)