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 Classics

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.

New Highlights

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.

Spiced Sausage and Fried Prawn Ball

Made entirely by hand using traditional methods, these perennial favourites are generously stuffed with a signature blend of minced meat, prawns, and vegetables, mixed with an exquisite 5-spice powder for the nostalgic flavours (古早味) we all love.

Fish Maw Soup

Filled with chunky fish maw and real crab meat, Beng Hiang’s umami-filled bowl of Fish Maw Soup presents comfort food at its finest. It is prepared à la minute to retain its freshness and textures.

Kong Ba Bao (Braised Pork Belly)

A must-have celebratory dish in traditional Hokkien banquets, our Kong Ba (pork belly) is marinated in a premium-grade dark soy sauce before steaming for 3 hours for that melt-in-your-mouth goodness. Enjoy it as it is, or wrapped in a cushiony-soft steamed bun.

Hokkien Noodles

It is as authentic as it gets with Beng Hiang’s rendition of the classic Hokkien Noodles. Here, the ingredients are braised in a flavourful dark sauce made with a rich housemade pork bone and prawn broth. Top it off with crispy pork lard and you will be in for a real treat!

Oyster Omelette

Pan-fried layer by layer over high heat for an extra crisp and glorious golden finish, the Oyster Omelette is served with juicy, plump oysters and our special chili sauce. The laborious dish impresses every Orh Jian fan.

Suckling Pig

Slow roasted over hot charcoal under crisp and tender, the secret to the delightful aromas of Beng Hiang’s Suckling Pig is in our age-old recipe and unique marinade. The 40-year-old recipe has remained unchanged since our founding days and continues to delight palates.

Braised Duck with Sea Cucumber

A must-have dish at every celebration, the Braised Duck with Sea Cucumber is well-loved for its delicate flavours, chunky sea cucumber and tender duck meat that is braised for hours in a savoury gravy.