One of Singapore’s longest-standing Hokkien restaurants has returned with a new home. After a seven-month hiatus, Beng Hiang has officially reopened at Shangri-La Singapore, ushering in a fresh chapter while continuing its legacy of serving traditional Hokkien cuisine. Now located at the hotel’s Garden Terrace, the heritage restaurant pairs its familiar favourites with a selection of new dishes in a refreshed setting.
Long-time fans can once again enjoy signature specialties such as the Cherry Wood Charcoal-Roasted Boneless Sucking Pig ($358), Crispy Five-spice Pork Roll and Prawn Ball ($18), Crispy Oyster Omelette ($25), and Slow-braised Pork Belly with Steamed Bun ($25 for five pieces). The new menu also introduces additions including Tea-Smoked Crispy Chicken ($30 for half) and Slow-Braised Hokkien Duck with Aged Ginger ($40), bringing fresh flavours alongside the restaurant’s time-honoured classics. Leading the kitchen is Sous Chef Tan Peng Chiew, who has more than three decades of experience and trained directly under Beng Hiang’s original founders.
Established in 1978, Beng Hiang has built a loyal following through several relocations over the decades, from Murray Street and Amoy Street to Jurong Gateway, before arriving at its latest home within Shangri-La Singapore. Its reopening has been warmly welcomed by longtime patrons eager to revisit the restaurant’s nostalgic Hokkien flavours, reaffirming Beng Hiang’s place as one of Singapore’s enduring heritage dining institutions.











