Authentic Hokkien Cuisine Since 1978
At Beng Hiang, generations of culinary heritage come together through the dishes that have defined the restaurant for nearly five decades. Alongside beloved Hokkien classics, discover thoughtfully refined creations inspired by the rich traditions of Hokkien and Fujian cuisine, complemented by a curated selection of premium Fujian teas that celebrate the art of hospitality, togetherness and communal dining.
From family gatherings and celebrations to business dining, every meal reflects the authentic flavours, craftsmanship and warmth that have made Beng Hiang one of Singapore's most cherished Hokkien restaurants.
Signature Dishes
The dishes that built Beng Hiang's reputation remain at the heart of the menu today.
Prepared using recipes passed down through generations, these signature Hokkien dishes have delighted diners for decades and continue to define Beng Hiang's culinary legacy.
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.
New Dishes
Rooted in the culinary traditions of Hokkien and Fujian cuisine, these new additions showcase authentic flavours and time-honoured techniques while offering guests new ways to experience the heritage and craftsmanship that have guided Beng Hiang since 1978.
Tea Smoked Crispy Chicken
Crisp-skinned chicken delicately infused with aromatic tea smoke for a refined balance of fragrance and savoury richness
Wok-fried Fuzhou Fish Noodles with Seafood
Handmade Fuzhou-style fish noodles wok-fried with premium seafood in a lighter, more contemporary interpretation.
Hokkien Old Ginger Duck
A comforting and aromatic duck dish elevated with the warmth and depth of old ginger and rich braising flavours.
Fujian-style Steamed Mud Crab with Glutinous Rice
A celebratory communal dish featuring steamed mud crab served over fragrant glutinous rice infused with rich seafood flavours.