Sing Heung Yuen

I love tomato stuff, so this place is fab. Straight up HK style food. Noodle quality is not «craft noodles» or anything fancy, but that’s what makes this authentic and HK.

We don’t have 茶餐廳 in the States that serve kaya, or tomato-​based soup noodleso this is as good as it gets for the wife and I.
It’s usually super packed and you must not be afraid to share communal table with strangers
Would had given them 5 stars had they not constantly asked me what I want in Mandarin.
Would def. go back and try other items on the menu if we are in town.

Sing Heung Yuen (勝香園) used to be one of my favorite eateries in Hong Kong. Lately, the quality deteriorated quite dramatically… Not too long ago, the salted lemon 7UP was served with real salted lemon and glass bottled 7UP… now, they started to use the pre-​made stuff and swapped the glass for the can. It’s just not the same.
I love the tomato soup based instant ramen with a slice of luncheon meat and a sunny-​side egg but I can easily made that at home. Strictly speaking, everything was from a can. There is little skill involved on the ramen. If I am hungry, I’d rather go line for Kau Kee (九記). The honey lemon baguettes (檸蜜脆脆) is the only reason I return now…
Service isn’t spectacular since they are always busy. So I can understand why tourists find it hard to believe why this place is so popular. If you ask me, I keep coming back because of the ambiance.

Maybe its because I didn’t grow up in Hong Kong or my taste are too American but I don’t see why this place has such a huge line. Every time I’ve passed by after lunch time the line is pretty crazy. Not to say that this place is bad but I don’t think the tomato soup base with noodles is great either. The soup base taste like something that came out of a can with but maybe slightly elevated.
Two things that I do like at this place is the Salty Sprite and the Lemon Toast. I had no idea the Sprite drink was but after seeing everyone order it I did the same and wow, it is so good. Salty, sour and sweet all at the same time. I have no idea whats in there besides lemon but its good. The Lemon Toast thing was also good but I think its slightly over toasted. It has a good balance of sweet and slightly tangy but not overly sour.

This dai pai dong is one of my favorite places in HK. They’re famous for their tomato soup noodles. It’s directly across from another place I like (Kau Kee) and is one of the most iconic dai pai dong eateries in HK.
You’ll see a line outside this place pretty much all day. I find it funny that this line goes the opposite direction down the street as Kau Kee’s line. For those of you who are unfamiliar with eating at places like this, the line itself is just so you can get into the dining area. At that point, you’re going to have to hover over people’s tables until they leave, at which point you can take their seat. You might be challenged by some other hopefuls, and the staff won’t do anything to help you. Just be vigilant and you’ll find a seat quickly.
Here, you can pick what type of noodle and meats to put into a bowl of tomato soup. I like to get macaroni with an egg and beef. It’s a really simple dish but they do it insanely well, and it’s something I try to replicate at home all the time. Their menu does have English on it, so if you’re unable to read or speak Chinese, you can always just point to the listing.
Noodles aside, they’re also known for honey lemon crisps (檸蜜脆脆), which are really sweet and really sticky. I really like the milk tea here too, but personally I don’t think it goes well with the tomato soup. A good alternative, and a signature item, if you’re thirsty here is the salt 7-​Up (咸檸七).

Ahhh Sing Heung Yuen. It’s so iconic it doesn’t really need its own introduction. Heck, even Anthony Bourdain came here with «China Matt» and Craig Auyeung 歐陽應霽. But we are left with the impression that Tony didn’t quite get this food or appreciate it, even as a megastar international traveler and eater of massive cholestrol, guts, glory, uni, and sushi.
Let’s put it this way, unless you have Hong Kong blood and polluted air flowing through your veins for years and years, it is very very hard to explain to foreign visitors, why this food rocks, and why Sing Heung Yuen is so damn iconic.
First of all, there has been a huge surge of interest in the food and food industry in the last 14 years or so. That, along with the advent of social media (as well as competitive nature of businesses, even bloggers, along with many egos at stake), plus the increase in interest of digital technology and photography, as well as the massive popularity of preserving what is eventually going to become extinct as an integral part of food culture, a simple old timer family run business like this, all they need to do is specialize in a few things and do them very well with some passion, and interest will flock.
Honestly, from living abroad, I’ve seen enough youtube videos in Cantonese, Mandarin, English etc about Sing Heung Yuen, not to mention written press, amateur and professional blogs, as well as books written by media personalities that put S.H.Y. on its proper pedestal.
But that does not mean S.H.Y does not have their average days… but overall, they deserve their well earned success.
The menu is broad enough to satisfy the masses, but not so off the charts and off the wall complicated and far fetched. Whatever they offer, they pretty much deliver and execute well. The prices are obviously getting higher and higher each year due to increasing living costs, real estate etc (as well as the fame and recognition they are consistently getting), but if you live overseas where a Hong Kong café cannot even do something simple like a macaroni in tomato broth with beef, S.H.Y. will absolutely blow you away.
This visit was actually my second, but as I was not feeling that well, the experience was not as great, but I am trying to be as objective as I can here.
The signature tomato broth is pretty much a no brainer. Choose your choice of carbs, but the macaroni they serve in this combination (with beef) is über delicious. Whether they are using beefsteak tomatoes from Beijing and/​or canned tomato paste to create some multiple flavor profile is beyond me, but it is good and complex enough (especially for just a dai pai dong). The food comes out bubbly hot, and when it is cold enough in January, this really does hit the spot.
Feel like a glutton? Then the toasted crispy hamburger buns with honey lemon spread (and lemon squeeze on top which you can taste) is something that is not easily replicated around town. Kind of like Cheong Kee’s signature brick thick toast! One big half bun, and two small halves, making the signature «Mickey Mouse» outline. Beware of eating with hands, you might get honey all over them.
The milk tea here you may want to ask for it less sweet (ditto for iced lemon tea) but when the proportions are right, it hits the spot… and much more enjoyable than Lan Fong Yuen’s version! The lemon tea here I made the mistake of having a few days after having the version (iceless) at Kei Kee Tai O. :-o. Of course not the same.
It really pays to be a regular here, but if you are just a visitor and want a taste of grassroots Hong Kong (non stir fry)…this is really not a bad place to soak in the scene and enjoy some local comfort food.

Sing Heung Yuen Hong Kong 勝香園 located in Central, Hong Kong between Gough Street /​Mee Lun Street is as iconic to Old Hong Kong as the meeting place for «the Four Desperados». The shabby seats at shared tables are staple of ‘outdoor kitchens’ and Dai Pai Dongs.
Sing Heung Yuen is famous for their Tomato and Beef with Instant Noodles and Peanut Milk Toast and probably violates every health code possible. The menus are sticky and disintegrating. So dirty I refused to touch it.
Tomato and Beef with Instant Noodles: Mashed tomato paste with tender beef slices and added egg. Or order a similar take with sliced ham. To be honest, it’s really nothing special but cheap eats in Central and somewhat a tourist trap.
Condensed Milk Toast with Peanut Butter: Toasted lightly and smothered over. How could you not love this!
Save yourself a bad milk tea and order a hot one without sugar. The ice milk tea we initially ordered was like syrup.

sing heung yuen. ate here once to get a feel for the dai pai dongs of yester year. was raining fiercely at the time. didn’t really get into it because of the processed food ingredients. not special in flavor but more in ambiance.