Beng Hiang’s return feels less like a restaurant reopening and more

Beng Hiang’s return feels less like a restaurant reopening and more like the revival of a piece of Singapore’s dining heritage. After closing its long-running Jurong outlet, the nearly five-decade-old Hokkien institution has found an elegant new home within Shangri-La Singapore’s Garden Terrace, bringing its time-honoured recipes into a refreshed setting without losing the nostalgic flavours that generations have grown up with.

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The meal begins on a refreshing note with the Aged Yongchun Vinegar Jellyfish Terrine, where the gentle acidity of premium Yongchun vinegar cuts through the naturally crunchy jellyfish beautifully. Light, appetising and well-balanced, it is an elegant starter that awakens the palate without overwhelming it.

Another traditional favourite, the 5-Spiced Sausages and Prawn Balls, delivers exactly the kind of comforting flavours Beng Hiang is known for. The Chinese sausages are fragrant with a subtle sweetness, while the golden prawn balls remain springy and juicy, offering a satisfying contrast in both flavour and texture.

The Fish Maw Thick Soup with Crab Meat is everything a classic Chinese banquet soup should be. Rich and velvety without feeling overly heavy, it is generously filled with tender fish maw and delicate strands of sweet crab meat, making every spoonful deeply comforting.

A deceptively simple dish, the Spinach with Dried Sole Fish proves that restraint often produces the best flavours. The spinach retains its freshness while the dried sole fish lends an unmistakable savoury aroma and depth, elevating the vegetables without overpowering their natural sweetness.

One of the standouts of the meal is undoubtedly the Slow-braised Hokkien Duck with Aged Ginger. The duck is exceptionally tender after hours of slow braising, absorbing the aromatic warmth of aged ginger that adds depth and complexity instead of sharpness. The result is a hearty, comforting dish that feels deeply rooted in traditional Hokkien home cooking.

Equally memorable is the Fujian-style Steamed Mud Crab with Glutinous Rice. The glutinous rice is inf

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