Beng Hiang begins a new chapter at Shangri-La Singapore, bringing its heritage Hokkien recipes to a new generation of diners.
For nearly five decades, Beng Hiang Singapore has been a beloved name in the city’s Hokkien cuisine scene. Since opening in 1978, the restaurant has become known as a gathering place where families celebrate special occasions over comforting plates of traditional Hokkien food.
After years at its Jurong East outlet, Beng Hiang closed its doors late last year, leaving many wondering if the end of an era had arrived. However, this Hokkien restaurant in Singapore is far from disappearing. Instead, Beng Hiang has begun a new chapter with a temporary residency at Shangri-La Singapore’s Garden Terrace, bringing its heritage recipes and nostalgic flavours to a new dining destination.
The new Beng Hiang residency transforms the hotel’s indoor-outdoor Garden Terrace into an intimate 80-seat restaurant. While this new chapter is not a permanent replacement, it allows Beng Hiang to continue its culinary legacy while introducing generations of diners to authentic Fujian-inspired Hokkien dishes.
Founded by three Hokkien pioneers on Murray Street in Chinatown, Beng Hiang grew from a humble shophouse restaurant into one of Singapore’s most recognised destinations for traditional Hokkien cuisine. Over the years, the restaurant moved from Chinatown to Amoy Street and Xiamen Street before eventually settling in Jurong East in 2015. Throughout its journey, Beng Hiang has remained dedicated to preserving the essence of Hokkien dining.
Leading Beng Hiang’s next chapter is Chef Tan Peng Chiew, who brings more than 30 years of culinary experience. Having trained directly under Beng Hiang’s founders, Chef Tan spent years mastering the restaurant’s signature cooking techniques and treasured recipes.
The restaurant showcases dishes built around slow cooking, broths, savoury flavours and recipes passed down through generations. The menu features many of Beng Hiang’s signature favourites, alongside new creations specially developed for the Shangri-La Singapore residency. Highlights include Beng Hiang Seafood Hokkien Noodle, Superior Crab Meat and Fish Maw Broth, Crispy Oyster Omelette, Tea-Smoked Crispy Chicken, Slow-Braised Hokkien Duck with Aged Ginger and DIY Seafood Popiah Set, to name a few.
Tea has always played an important role in Hokkien dining culture, symbolising comfort, connection and hospitality. To complement the cuisine, Beng Hiang offers a selection of Fujian-inspired teas, including Wuyi Mountain Da Hong Pao, Anxi Tieguanyin and Fuzhou Jasmine Dragon Pearl. These teas are carefully selected to enhance the flavours of the restaurant’s traditional dishes.
Where: Beng Hiang, Shangri-La Singapore, Singapore
When: Daily until 31 July 2026
Contact: www.shangri-la.com