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Singapore - Beng Hiang (Hokkien) Restaurant

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Beng Hiang enters its 32nd year of business this year, still churning out its earthy Hokkien (Fujianese) dishes so familiar to its loyal clientele. A recent lunch there confirmed that its standards have been maintained & taste of dishes hadn't changed one bit.

Dishes ordered:
- Fish maw & crabmeat/roe soup. A rather heavy chowder, thickened further with grated daikon. Delicious with a dash of black vinegar;
- Ngoh hiang & hae cho: crisp-fried meat rolls and prawn balls, served with black molasses dip. The ngoh hiang/meat rolls were pretty good but hae cho was average (Beng Thin Hoon Kee at OCBC Centre serves up a better version);
- Ti huang chye: stir-fried Chinese "emperor vegetables" which has a spinach-like texture;
- Kong bak pau: stewed soy-marinated melt-in-your-mouth pork belly slices, served with steamed buns. Oh boy, this is one cholesterol-packed dish - tasty but absolutely saturated with oil/fats. It's one of Beng Hiang's signature dishes - eat this at your own peril.
- Fried Hokkien noodles: yet another Beng Hiang staple - stir-fried thick yellow noodles, with pork, shrimps, chives, mushrooms, more lard/oil than you'd like & flavoured with soy/oyster sauce, etc. It's thick, heavy, very delicious. A dash of black vinegar will undercut the richness. (Bee Heong Palace Restaurant at Telok Ayer St, a block away, purportedly serves an even better rendition of Hokkien noodles, but I hadn't been back there for > 2 years, so can't verify).

A complimentary cold mixed fruits dessert is served at the end.

Beng Hiang Restaurant
112-116 Amoy Street
Singapore 069932
Tel : 6221 6695

 
 
 
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  1. Personally, I prefer Beng Thin Hoon Kee at OCBC Centre. You missed out the Oyster Omelette, the classic Hokkien dish!!!

    4 Replies
    1. re: FourSeasons

      Agreed - Beng Thin Hoon Kee's cooking does seem lighter & had subtler touches. I need to go back there again soon.

      We didn't order the oyster omelette as there were only 4 of us for lunch, and you know how heavy Beng Hiang's dishes can be!

      1. re: klyeoh

        My friend, you are too health conscious!!! I would do oyster omelette even with 2 persons and then worry about that greasy part later!!!

        1. re: FourSeasons

          Well, FourSeasons, I had my oyster omelette fix today, but not at Beng Hiang. Rather, it was at the Singaporean outlet of Taiwan's Shin Yeh. Personally, I find the Taiwanese version (or at least, Shin Yeh Singapore's version) to be on the dry side. It also lacked the oomph you'd find in oyster omelettes which one gets in the hawker centres in Singapore or Malaysia.

          Shin Yeh's steamed crab on glutinous rice also came out tasting a bit bland, and needed the sweet chilli sauce (which they served as a dip for the oyster omelette) to perk things up.

          Their house tofu, with spicy-sweet sauce was fragrant and perhaps the only dish which tasted passable.

          Skip their steamed minced pork patty topped with salted duck egg-yolk: quite tepid :-(

          Price-wise, it's about 30% more expensive than Beng Hiang - Hokkien cuisine by way of Taiwan certainly don't come cheap here!

          I'd recommend flying to Taiwan for the real thing - the food, especially in Taipei, is simply the BEST Chinese food ever!

          Shin Yeh Restaurant
          177 River Valley Road
          Liang Court Shopping Center, #02-19
          Singapore 179030
          Tel: 6338 7337

           
           
           
          1. re: klyeoh

            I remember Beng Thin Hoon Kee at OCBC - it used to be a substitute to the Hokkien food from home when I was in school in Singers. I actually thought Shin Yeh in Taipei was rather average compared to the Hokkien food in Malaysia and Sing.

            By the way a good oyster omelette in KL is at the Hockchew or Foochow stalwart Ong Lai near Chow Kit road. Penang of course is still the best.