7-min walk from Exit A2, Sheung Wan MTR Station continue reading
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 (1276)
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
獨有食品蜜糖脆脆 Featured Review
Level5 2017-07-26
香港作為國際大都會,東方之珠,飲食之都,擁有不同國際,不同類型食店之餘,亦令這類坐擁大量食店的街道,在香港比比皆是,後來的人給這些街道給了一個名稱,叫做「食街」。其實位於中環與上環之間的「歌賦街」,也是一條擁有多間知名食肆的街道。「歌賦街」除了有食店「九X牛腩」,亦有被「米芝蓮」選為「車軚人美食」的沾麵店「麵鮮X油房周月」,還有個很有歷史價值,香港獨有的「排檔食店」:「勝香園」。所謂的「排檔食店」,簡單點來說即是「大排檔」,「大排檔」是香港獨有飲食文化的象徵之一。現在在香港剩下還有牌照的「大牌檔」所餘無幾,牌照難以繼承轉讓,所以香港剩餘的「大排檔」買少見少,快將被歷史所湮沒。「勝香園」位於「歌賦街」和「美輪街」交街的二號排檔,差不多開設於「九X牛腩」對面。既然選擇在「九X牛腩」對面開門營業,自然不乏上門光顧幫襯的食客,整天都十分熱鬧。我選擇在星期六光顧「勝香園」,除了因為「勝香園」有歷史價值外,還因為「勝香園」跟「九X牛腩」都有個頗為奇怪的設定,就是逢星期日休息。既然「勝香園」逢星期日休息,自然要趁它星期六仍然營業,儘快試一試它的招牌食品和味道。當日「勝香園」都有很多遊客慕名而來的食客,與對面正在大排長龍的「牛X牛腩」有相映成趣之效果。大量遊客和本地食客一同坐在「勝香園」的排檔內,試食「勝香園」的排檔代表食品和飲品。「勝香園」沒有按籌號排隊入座的系統,所以食客固然要看緣份,看看「勝香園」有沒有「吉位」剩下可以坐,亦不能介意要跟其他人搭檯。可能是「勝香園」開始受外界注意的關係,「勝香園」除了整天迫滿來自各地食客之外,還跟「九X牛腩」一樣,有了現代化的電腦打印過膠餐牌。雖然「勝香園」餐牌未至於有食物相片,但都有少量食物卡通圖片在餐牌旁邊,讓慕名而來的外國遊客,至少都可以按圖索驥,可以對「勝香園」伙計指着圖片點餐,未至於「雞同鴨講」。既然知道將來,未必有很多機會光臨大排檔「勝香園」,所以一場來到「勝香園」,我就索性一口氣點了幾款屬於「勝香園」的代表菜式,順便感受一下港式大排檔的美食,和它的獨有氣氛。我向來點菜的侍應「姨姨」,一口氣點了幾樣食品,先來一個「蕃茄鮮牛肉公仔麵」,然後再點了一客「牛油檸檬汁蜜糖脆脆」,最後另加一杯港式,侍應「姨姨」都聽得明的「茶走」一杯。在我點了的三種「勝香園」菜式之中,以「茶走」和「蕃茄鮮牛肉公仔麵」最先上檯。「蕃茄鮮牛肉公仔麵」的外型,真的一如我期待已久的「茄牛公仔麵」,面頭浸滿大量新鮮蕃茄,一片紅彤彤的顏色。「茄牛公仔麵」現在,已經在香港很多不同的食肆都有出現,皆因為製造「茄牛公仔麵」的過程不算太複雜太困難,唯一考工夫的是如何去煮,有新鮮蕃茄做材料的蕃茄湯底。至於「勝香園」的「茶走」,「勝香園」終於造到,這是我繼將軍澳新都城的「翠X餐廳」之後,再一次喝到原裝正版的煉奶味道「茶走」。不過跟「翠X餐廳」不同的是,我今次真的學精了,懂得不用再刻意加入砂糖,只需要用匙羹輕輕攪拌,攪勻「茶走」內的紅茶與煉奶,我就立刻喝到港式地道的「茶走」滋味。果然跟我的期望一樣,「勝香園」的伙計真的做到「茶走」的煉奶滋味,就算不加入砂糖,我也成功喝到一杯,很地道很港式本土口味的熱奶茶。「茶走」除了很有茶香之外,還有一股濃郁的煉奶奶味。而且,「勝香園」的「茶走」價錢,相對「翠X餐廳」「茶走」都便宜得多。「勝香園」「茶走」只要港幣十二元一杯,比「翠X餐廳」便宜了七元,差不多是一份報紙的價錢呢。至於「勝香園」的「茄牛公仔麵」,我先喝下它的蕃茄湯底,感覺湯底的蕃茄味道異常地濃厚,有很濃的蕃茄味道和原片蕃茄,究竟「勝香園」用上幾多蕃茄去熬煮湯底呢?公仔麵的質地亦很有彈性,當然有吃即食麵經驗的人都應該知道,即食麵這東西,浸在湯內太久,即食麵麵條就會被湯完全浸腳,沒有之前那麼好食,所以我拍下幾張「茄牛麵」的圖後,就馬上起動,享受我眼前的「茄牛麵」。至於「茄牛麵」裡面的鮮牛肉,肉質算是中等程度,雖然不是很鮮嫩,但是亦沒有太多筋,牛肉不太難嚼。在「九X牛腩」面前誇讚「勝香園」牛肉肉質超嫩,好像對「九X牛腩」有點兒不太尊重。論蕃茄湯底公仔麵,「勝香園」肯定不是這範疇的獨有表表者,至少尖沙咀「星X冰室」和荃灣「樓X冰室」的「茄牛麵」,質素也不遜色於「勝香園」。但是實話實說,「勝香園」「茄牛麵」好處在於其濃厚蕃茄湯底,麵底和牛肉反而沒有那麼顯眼,儘管牛肉麵的味道也不賴,但「茄牛麵」的耐食程度,反而不及後來上檯的「牛油檸檬汁蜜糖脆脆」那麼高。「牛油檸檬汁蜜糖脆脆」,很像一般茶餐廳「多士」般,直接放在餐碟上。不過一般茶餐廳的多士,由於塗抹了很多醬汁,如花生醬、牛油、煉奶或果醬,所以醬汁經常會流下來,弄髒盛載的餐碟。但是「牛油檸檬汁蜜糖脆脆」跟傳統的茶餐廳多士不同,大部分調味的牛油和檸檬醬,一早已經被塗抹在「脆脆」上面,再一早被烘烤至金黃焦脆的樣子,所以「牛油檸檬汁蜜糖脆脆」拿上手感覺不太黏手,亦沒有汁液流到餐碟上。「牛油檸檬汁蜜糖脆脆」被烘烤至十分香脆的樣子,咬下去感覺亦相差不遠,口感都很香脆。「牛油檸檬汁蜜糖脆脆」充滿了檸檬汁的酸甜味,不需要再刻意塗抹其他醬料,就這樣拿着來吃就可以了。相對於「茄牛麵」,「勝香園」的「脆脆」才稱得上是招牌美食,是其他食店裡面都未必找得到的食品(有的話請各位告訴我,我很想再食)。「牛油檸檬汁蜜糖脆脆」再加一杯港地道的「茶走」,當是「勝香園」的下午茶選擇已經是最好,「茄牛麵」雖然都不錯,但是都變成次要了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
絕對係蕃茄迷既天堂 Featured Review
Level4 2017-05-29
今日係賴生同屈小姐既紀念日,賴生冒住落雨既大危機帶左屈小姐黎我地最初約會既地方 — 《勝香園》!原來一直住係香港區加好鐘意食蕃茄野既屈小姐係同賴生一齊之前,居然冇食過《勝香園》!係第一次既約會,由賴生帶左屈小姐黎食勝香園!試問一個女神(?!)願意係大熱天時陪你排隊,再好開心咁係大排檔同你食野,呢個女神(?!)係幾咁好幾咁值得人去疼錫呢? 所以賴生係第一次同屈小姐既約會之後,就深深埋下左戀愛既種子啦!當然,要屈小姐展露幸福既笑容,美食係少不了既,《勝香園》就可以做到啦!除左食物既味道之外,賴生同屈小姐都好鍾意呢度既另一份風味 - 人情味!呢度個個伙記都踏入銀絲時代,但記性同性格都非常之好! 佢地會用好可愛既普通話 (定算係廣東話) 向遊客解釋同推薦食物,而當賴生落完Order既時候,佢地會因爲賴生既食量而好自然地「哇」一聲出黎,又因為我地2個都叫菜食而專登過黎問我地D菜好唔好食呀,仲偷偷地爆料比我地知其實佢地入好少菜,讚我地識叫,我地同番佢講,有一次我地叫晒D菜食,令佢地無菜再供應添!所以係呢度食野其實真係幾開心架!大家都有傾有講,好正!入番正題,講下今次我地叫左咩,令佢地嘩嘩聲啦賴生叫左 :1)蕃茄碎牛炒蛋雞扒菜通 : ⭐️⭐️⭐️⭐️⭐️(爆星)真係好佩服《勝香園》個蕃茄湯底,啖啖都有住濃烈既蕃茄味,直頭真係好似食緊個新鮮蕃茄咁,不過係通粉個湯底先咁正嫁,通粉索晒成個蕃茄湯既味!之前食過麵果個既湯底蕃茄味只係得面果堆蕃茄先有,而煮麵果個係清湯黎,之後先加蕃茄醬落去,所以D麵吸唔到蕃茄味,同通粉比,蕃茄味真係高下立見而碎牛炒蛋係呢度既另一必食之作,佢煎到類似芺蓉蛋咁,中間夾住一粒粒既免治牛肉,配合鬆軟脆邊既煎蛋一齊食,牛肉味同蛋味都相得益彰,索埋小小蕃茄湯,不得了!雞扒最好就係晒去晒皮,唔駛擔心肥,今次仲醃得好入味添!唔錯唔錯菜就一定要食啦!吸滿蕃茄湯既菜零舍甜屈小姐之選:2)蕃茄煎蛋鮮牛肉菜通:⭐️⭐️⭐️⭐️⭐️(爆星)蕃茄鮮牛肉蛋,呢個組合成日見,係真係有佢原因嫁,真心好食既一個combination !好味既蕃茄湯配鮮牛肉,再加上煎得脆邊既太陽蛋,一插就流晒D蛋黃汁出黎,令人欲罷不能(p.s.點解屈小姐果碗多菜D咁既)再黎2個人一齊些牙一個:3)檸蜜脆脆:⭐️⭐️⭐️⭐️⭐️(爆星)檸檬酸酸地令個麵包食起上黎冇咁膩同冇咁甜,酸味令人開胃,蜜糖又夠香甜,酸酸甜甜呢個包味道真係拎滿分更更更正既係:外脆內鬆軟既包包!外面脆到咬落會有麵包碎,而入面就睇圖都知鬆軟,中間有好多窿窿,可想而知係幾咁鬆軟!所以呢個包又係每次必必必食既!食飽飽之後,賴生就帶住屈小姐向愉景灣出發啦!#充滿回憶既地方#其實初次約會便愛上(勝香園!)#不時都會帶你番黎食#食到好西既無敵笑容#專業級蕃茄迷#講完又想食#食極唔厭#百看不厭 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
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.)