Quick answer: Beng Hiong Restaurant is a heritage Hokkien restaurant with over 50 years of history, currently located at Shangri-La Singapore’s Garden Terrace. Signature dishes include the Beng Hiong Seafood Hokkien Noodle ($22), Tea-Smoked Crispy Chicken ($30/half), and Superior Crab Meat and Fish Maw Broth ($20/pax). It’s best suited for family-style sharing meals, with prices ranging from $10 to $138 per dish.
When you’re talking about Chinese restaurants in Singapore, Beng Hiong Restaurant is one of the OGs. Founded in 1978, Beng Hiong is a Hokkien restaurant that’s served generations. The restaurant built its reputation across two earlier locations – Amoy Street and Jurong East (from 2015) – before closing briefly in 2025 and reopening as a residency at Shangri-La Singapore.
Its heritage status places it among Singapore’s longer-running Hokkien restaurants, known in particular for its Hokkien noodles, braised meats, and slow-cooked broths.
Where Is Beng Hiong Restaurant Located?
Beng Hiong Restaurant is located at Level 1, Garden Terrace, Shangri-La Singapore, 22 Orange Grove Road, Singapore 258350. The nearest MRT station is Stevens.
Compared to the previous Jurong East outlet, the Shangri-La space is smaller and more intimate, with 12 tables decorated in oriental motifs like rattan accents, red and yellow flowers, and a dedicated tea-tasting corner.
The residency is temporary, with no confirmed plans yet for a permanent location.
What Should You Order At Beng Hiong Restaurant?
The must-order dishes at Beng Hiong Restaurant are the Beng Hiong Seafood Hokkien Noodle, Tea-Smoked Crispy Chicken, and Superior Crab Meat and Fish Maw Broth.
Check out the full menu here.
Beng Hiang Signature Items
The menu features seven Beng Hiong signatures, such as:
- Crispy Five-spice Pork Roll and Prawn Ball ($18)
- Slow-Braised Pork Belly with Steamed Bun ($25/5 pcs)
- Crispy Oyster Omelette ($25)
My experience began with the Superior Crab meat and Fish Maw Broth ($20/pax, $68/4 pax).
Thick, savoury and packed with fish maw, this was one of the best variations of this soup I’ve tried!
A must order is the Beng Hiong Seafood Hokkien Noodle ($22). This dish is one of their claims to fame, featuring thick yellow noodles stewed in a rich dark soy sauce.
I’ve patronised their Jurong East outlet previously and am happy to say the noodles were just as good – if not better – than before.
The gravy was savoury but not salty, infused with a subtle wokhey and rich seafood flavour. It was also generous with the chunks of prawn, squid and chives that added a pleasant crunch.
My only comment is that the noodles were a tad mushy. But between the indulgent gravy and generous toppings of fragrant pork lard, I’d say it was still satisfying!
New Beng Hiang Menu Items
The DIY Seafood Popiah Set ($58/5 pax) was a fun and interactive appetizer, complete with fresh, sweet prawns and well-seasoned carrot-bangkuang (jicama) filling.
A standout for us was the Tea-Smoked Crispy Chicken ($30/half chicken).
With a shiny, caramelised skin, the flavour is reminiscent of smoked ham; infused into the tender meat.
For something ultra-indulgent, the Fujian-Style Steamed Mud Crab with Glutinous Rice ($138/ 6-8pax, 1 day pre-order needed) will be a show – and possibly heart – stopping dish.
The rice was covered in bright orange crab roe, with some hidden inside the crab shell! We liked the fresh, sweet crab flavour infused into the rice, best paired with bites of the crab meat.
Dishes like the Slow-Braised Hokkien Duck with Aged Ginger ($40/portion) and Hokkien-style Vinegar Braised Cabbage ($18) showcase Beng Hiong’s expertise.
Despite its strong-sounding elements, the flavours were rich and comforting. The duck was incredibly tender with the ginger providing a warmth; while the cabbage soaked up the tang of the aged Chinese vinegar.
The meal ended with a classic Yam Paste with Ginko Nut ($10). Theirs is served with a creamed corn topping which helped lighten the dessert, a twist on the usual orh nee.
Is Beng Hiong Restaurant Worth It?
Yes, Beng Hiong Restaurant is worth visiting, particularly for family-style dinners. The menu is built for sharing, and the quality of signature dishes like the Hokkien noodle and fish maw broth still maintained. They’ve solidified a spot as one of our favourite Chinese restaurants in Singapore.
Beng Hiong Restaurant: Key Information
| Detail | Information |
| Address | Level 1, Garden Terrace, Shangri-La Singapore, 22 Orange Grove Road, Singapore 258350 |
| Cuisine | Chinese (Hokkien) |
| Price range | $10++ to $138++ per dish (a la carte items mostly $20++–$35++) |
| Operating hours | Daily, Lunch 11:30am–2:30pm, Dinner 6:00pm–9:30pm |
| Reservations | Via Oddle |
| Contact | +65 6221 6695 / +65 6221 6684 |
| Nearest MRT | Stevens |
| Status | Temporary residency (no confirmed permanent location) |
Frequently Asked Questions About Beng Hiong Restaurant
Is Beng Hiong Restaurant returning permanently?
Beng Hiong Restaurant’s residency at Shangri-La Singapore is temporary, with no confirmed plans yet for a permanent location.
Where is Beng Hiong moving to?
Beng Hiong Restaurant is currently located at Shangri-La Singapore.
Does Beng Hiong still have a dim sum buffet?
No, Beng Hiong Restaurant currently does not have a dim sum buffet.
How much does a meal at Beng Hiong Restaurant cost?
A la carte dishes range from around $10 for dessert to $138 for the pre-order mud crab, with most mains falling between $20++ and $35++ per dish – suited to sharing across a group.
Do I need to make a reservation at Beng Hiong Restaurant?
Reservations are recommended and can be made through Oddle, given the smaller 12-table space at Shangri-La Singapore.
Is Beng Hiong Restaurant the same as the Jurong East outlet?
It’s run by the same heritage brand, founded in 1978, but the Shangri-La Singapore location is a separate, temporary residency with a smaller footprint and several new menu items not previously available at Jurong East.
What is the nearest MRT station to Beng Hiong Restaurant?
Stevens MRT station is the nearest to Beng Hiong Restaurant at Shangri-La Singapore.
*This article is based on a media tasting, but all opinions expressed about the food are entirely our own.
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