Traditional Hokkien Noodles
Beng Hiang’s signature rendition of Hokkien noodles, braised in a rich housemade pork bone and prawn broth and finished with crispy pork lard for deep umami flavour.
Fish Maw Thick Soup with Crab Meat
Prepared with chunky fish maw and sweet crab meat, this comforting classic reflects the richness and generosity of traditional Hokkien banquet cooking.
Oyster Omelette
Expertly pan-fried to achieve an extra crispy texture, complemented by plump oysters and served with signature silver fish chilli sauce for layers of savoury depth.
Kong Ba Bao (Braised Pork Belly with Steamed Bun)
Slow-braised pork belly simmered in premium dark soy sauce until tender and melt-in-the-mouth, served with soft steamed buns.
Charcoal Suckling Pig
Roasted over charcoal using traditional techniques, this celebratory favourite is prized for its crisp golden skin, succulent meat, and distinctive smoky richness.
5-Spice Sausages and Prawn Balls
Prepared using traditional techniques, this classic pairing brings together aromatic five-spice sausages and golden prawn balls, delivering layers of savoury flavour, springy texture, and satisfying crispness.
Braised Duck with Sea Cucumber
Succulent duck and delicate sea cucumber are slowly braised in a rich savoury sauce, creating layers of depth, tenderness, and comforting richness characteristic of traditional Hokkien cooking.
