华兴集 团华兴
News & Insights.
Read our latest company updates and industry insights, alongside published coverage of our bowls, our heritage and the people carrying it forward.
News & Insights
Company updates and perspectives on food heritage, dining and the business of bringing people to the table. Read every article here on our website.
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Singapore’s dining market: why outlet-level planning matters
Read article →: Singapore’s dining market: why outlet-level planning mattersJuly’s official F&B figures show different directions across dining formats. For prospective operators, the useful next step is to test the economics of a specific outlet.
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Less admin, more hospitality: a practical lens on F&B digitalisation
Read article →: Less admin, more hospitality: a practical lens on F&B digitalisationA reflection on July’s Restaurant Asia address: start with a clear operational problem before choosing a digital tool.
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People behind the bowl: Hwa Heng’s kitchen opportunities
Read article →: People behind the bowl: Hwa Heng’s kitchen opportunitiesThe current careers page welcomes enquiries for a part-time Kitchen Assistant and a full-time Noodle Chef.
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From the kitchen: exploring Hwa Heng’s ingredient story
Read article →: From the kitchen: exploring Hwa Heng’s ingredient storyThe supplied ingredient image and kitchen footage offer a closer look at the brand’s food story without publishing a recipe.
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A warm welcome in two languages: exploring Hwa Heng online
Read article →: A warm welcome in two languages: exploring Hwa Heng onlineEnglish and Simplified Chinese pages help visitors explore the food, story and outlet information in their preferred language.
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Visiting Hwa Heng at Chinatown Point
Read article →: Visiting Hwa Heng at Chinatown PointThe address, arrival details and published hours for Hwa Heng’s Chinatown Point outlet, gathered in one guide.
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Ten Hwa Heng locations: planning your next visit
Read article →: Ten Hwa Heng locations: planning your next visitUse the ten-outlet guide to check addresses, opening hours and arrival directions before heading out.
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Slices, balls and tendon: finding your favourite beef noodle texture
Read article →: Slices, balls and tendon: finding your favourite beef noodle textureA closer look at the different textures described in Hwa Heng’s food guide, from sliced beef to mixed bowls.
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Dry or soup? A guide to choosing your Hwa Heng bowl
Read article →: Dry or soup? A guide to choosing your Hwa Heng bowlStart with your preferred serving style, then choose the beef toppings and noodles available at your outlet.
媒体焦点
Hai Ge Ji 在巴梳拉街的新篇章
报道介绍 Hai Ge Ji 的迁址与发展，包括其与华兴集团开展的牛肉粉合作。
阅读全文诺维娜广场的暖心一碗
美食博主到访华兴诺维娜广场门店，品尝干捞牛肉粉、牛肉配料与番茄汤。
阅读全文Sheikh Haikel 的海南牛肉粉事业
马来文报道介绍义顺 Hai Ge Ji 门店，以及它与华兴集团的配方合作。
阅读全文Sheikh Haikel opens Hai Ge Ji Beef Noodles in Yishun
CNA reports on Sheikh Haikel and Anna Belle Francis’s Yishun venture and its recipe collaboration with Hwa Heng. The report concerns Hai Ge Ji, rather than halal certification for every Hwa Heng outlet.
CNA 报道 Sheikh Haikel 与 Anna Belle Francis 在义顺开设 Hai Ge Ji 牛肉粉，以及与华兴的食谱合作。
Read original article熟悉的风味，全新的合作
Sheikh Haikel 与 Anna Belle Francis 分享 Hai Ge Ji 牛肉粉的故事，以及他们与华兴集团的合作。
阅读全文两个华兴名字，一次独立比较
作者比较华兴诺维娜广场门店与另一家独立经营的同名小贩档口，探讨粉面、配料与汤底。
阅读全文新加坡食阁焕新面貌
报道介绍董厦 Hawkers’ Street，文中提及华兴。
阅读全文Hawkers’ Street 进驻董厦
走进焕新的董厦食阁，了解华兴及其牛筋什锦牛肉粉。
阅读全文华兴加入董厦新食阁
报道介绍董厦 Hawkers’ Street 的开业阵容，华兴是参与的本地美食品牌之一。
阅读全文水滨坊的新篇章
报道介绍翻新后的 Cook House by Koufu 食阁，以及华兴牛肉粉的加入。
阅读全文70年历史牛肉粉 舌尖上的老味道
中文美食特写，回顾华兴的历史传承与惹兰勿刹门店的熟悉风味。
阅读全文牛肉粉 熟悉的味道与口感
A Zaobao food review revisits Hwa Heng’s Jalan Besar stall and the familiar flavours of its dry beef noodles.
早报美食评论重访惹兰勿刹华兴牛肉粉，回味干捞牛肉粉的熟悉滋味。
Read original article华兴传承在惹兰勿刹延续
报道介绍华兴迁至惹兰勿刹，延续从 Scotts 时代传承的牛肉粉风味。
阅读全文Yahoo reports on Hwa Heng’s return to Jalan Besar
Yahoo carries a SETHLUI.com report about Hwa Heng’s move to Jalan Besar and its longstanding noodle tradition. Opening hours mentioned belong to the historical report.
Yahoo 转刊 SETHLUI.com 对华兴迁至惹兰勿刹的报道，记录品牌传承；文中营业时间属于当时资讯。
Read original article从 Scotts 到惹兰勿刹
Eatbook 记录华兴在惹兰勿刹重新供应熟悉的干捞与汤牛肉粉。
阅读全文去年因疫情结业 74年老字号重开
《新明日报》报道华兴在惹兰勿刹重新营业，以及下一代接棒延续手艺。本文由《联合早报》网站刊载。
阅读全文租金涨无人接棒 华兴牛肉粉18档口关剩1摊
2017年的历史访谈，讲述创办人的家族、Scotts 与 ION 时期，以及当年的经营挑战。
阅读全文精选已刊载的媒体报道。“更新于”采用媒体公布的文章日期。合作报道涉及 Hai Ge Ji 与华兴集团的合作。如需最新门店资料，请浏览门店位置 page. Last reviewed: 6 October 2026.
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