June 09, 2025
He Sheng 港式牛肉汤
I first met Fei when I was working from home one afternoon and suddenly craved a comforting bowl of beef noodle soup. A quick Google search led me to a quiet stall at Tan Boon Liat Building where I found her, and her heartwarming Hong Kong-style beef broth.
That first bowl had everything - tender brisket, tendon, tripe, golden coin shin, beef balls - all in a rich, clean broth that tasted like it had been lovingly simmered for hours. I was hooked. I became a regular, and when Fei noticed me photographing her food one day, she gently asked me not to post yet. The stall was temporary and she had just secured a space at Chinatown Complex and did not want diners showing up at the wrong place.
Last week He Sheng 港式牛肉汤 officially opened at Smith Street Food Centre!
Fei is from Zhuhai, Guangdong, and has lived in Singapore for a decade. She told me how much she missed the flavours of home especially 萝卜牛杂, a well-loved street snack from Hong Kong and Macau. After the pandemic, she took the bold step to start her food business at Circuit Road. Cooking helps her focus, and brings back memories of her favourite dish, its perfect doneness, aroma, and the feelings it stirred.
Traditional 萝卜牛杂 is bold and heavy, made with offal and rich sauces. But Fei wanted to refine it by transforming it into a hearty, nutritious meal for lunch or dinner. Her broth is brewed with only white radish, beef brisket and natural spices. Offal is cooked separately to keep the soup clean but flavour-packed.
She has also added a new gem to the menu - grilled beef rib fingers served with pickled radish. Tender, juicy and smoky. Honestly, they are perfect with a glass of red wine... maybe I should bring wine on my next visit!
From her very first stall at Circuit Road, to the temporary space at Tan Boon Liat Building, and now finally to a permanent spot at Chinatown, Fei's journey has been powered by passion, perseverance and a deep love for her hometown flavours. I am so glad to have followed her along. Her beef soup still comforts like a warm hug and now even more people get to experience it.
That first bowl had everything - tender brisket, tendon, tripe, golden coin shin, beef balls - all in a rich, clean broth that tasted like it had been lovingly simmered for hours. I was hooked. I became a regular, and when Fei noticed me photographing her food one day, she gently asked me not to post yet. The stall was temporary and she had just secured a space at Chinatown Complex and did not want diners showing up at the wrong place.
Last week He Sheng 港式牛肉汤 officially opened at Smith Street Food Centre!
Fei is from Zhuhai, Guangdong, and has lived in Singapore for a decade. She told me how much she missed the flavours of home especially 萝卜牛杂, a well-loved street snack from Hong Kong and Macau. After the pandemic, she took the bold step to start her food business at Circuit Road. Cooking helps her focus, and brings back memories of her favourite dish, its perfect doneness, aroma, and the feelings it stirred.
Traditional 萝卜牛杂 is bold and heavy, made with offal and rich sauces. But Fei wanted to refine it by transforming it into a hearty, nutritious meal for lunch or dinner. Her broth is brewed with only white radish, beef brisket and natural spices. Offal is cooked separately to keep the soup clean but flavour-packed.
She has also added a new gem to the menu - grilled beef rib fingers served with pickled radish. Tender, juicy and smoky. Honestly, they are perfect with a glass of red wine... maybe I should bring wine on my next visit!
From her very first stall at Circuit Road, to the temporary space at Tan Boon Liat Building, and now finally to a permanent spot at Chinatown, Fei's journey has been powered by passion, perseverance and a deep love for her hometown flavours. I am so glad to have followed her along. Her beef soup still comforts like a warm hug and now even more people get to experience it.
He Sheng 港式牛肉汤
Chinatown Complex Food Centre
335 Smith St, #02-100
Singapore 050335
