Heng Seng Restaurant
Cambodian restaurant · Lower Moyamensing ·
Family-owned Cambodian-Chinese spot for Phnom Penh noodle soup
Family-owned Cambodian-Chinese spot for Phnom Penh noodle soup
"You won’t log many steps heading from New Phnom Penh to Hen Seng—they’re down the street from each other. And while they both have throwback charm (and hours that only allow you to dig in during the daytime), there are a few reasons why this decades-old business stands out. At the cash only spot, large booths line the walls, deep-fried dough gets dunked into a warming bowl of congee at almost every round table, and although the noodle soups average around $5 more, they’re generously portioned for two or three. They’re all excellent, but we love the hieu tieu nam vang. It’s smoky pork clear broth, stewed veggies, tender shrimp, and thin rice noodles come to mind every time it rains." - candis mclean
"Run since 1989 by Anthony Huong and Pouv Song, the long-standing South Philly restaurant has served multiple generations of customers and is regarded as a neighborhood institution within the local Cambodian community. The parents temporarily closed the South Philly location to help their children open the new Cherry Hill outpost and to ensure the family cooking and traditions continue; the siblings plan to eventually run both locations. As Sarah noted about the continuity and community ties, "There are so many families who’ve come for generations," Sarah said. "So we were all on board with continuing this family legacy and the tradition of the noodle shop." - Maddy Sweitzer-Lamme
"You won’t log many steps heading from New Phnom Penh to Hen Seng—they’re down the street from each other. And while they both have throwback charm (and hours that only allow you to dig in during the daytime), there are a few reasons why this decades-old business stands out. At the cash only spot, large booths line the walls, deep-fried dough gets dunked into a warming bowl of congee at almost every round table, and although the noodle soups average around $5 more, they’re generously portioned for two or three. They’re all excellent, but we love the hieu tieu nam vang. It’s smoky pork clear broth, stewed veggies, tender shrimp, and thin rice noodles come to mind every time it rains. photo credit: Gab Bonghi photo credit: Gab Bonghi photo credit: Gab Bonghi photo credit: Gab Bonghi photo credit: Gab Bonghi Pause Unmute" - Candis R. McLean
"At this cash-only, family-owned restaurant, Phnom Penh noodle soup and Phnom Penh dry noodles are masterfully prepared with pork, pork liver, pork heart, shrimp, squid, and fish cake. Their fried dough is made fresh at the time of order for diners to eat it as is, dip it in one of their savory noodle soups, or taste alongside one of their spicy meat dishes." - George Banks-Weston
"Specify katieu Phnom Penh gok (hu tieu nam vang in Vietnamese) for the dry toss noodles loaded with pork, shrimp, and fried shallots and accompanying pork bone broth on the side. Pair with cafe sua da (coffee with condensed milk over ice), and dunk dau chao quay (long sticks of fried dough) in both for the perfect brunch." - Diana Lu