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.
- 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
Tel : 6221 6695