Beng Hiang Restaurant @ Shangri-La Singapore - Timeless Flavours, New Setting, Beng Hiang’s Hokkien Legacy Continues

Reopened with a refreshed concept yet rooted in tradition, Beng Hiang Restaurant marks a significant new chapter with its culinary residency at Shangri-La Singapore’s Garden Terrace. Officially welcoming diners back on 26 June 2026, the 48-year-old heritage Hokkien brand has transitioned from its former Jurong East flagship into an elegant 80-seat indoor-outdoor setting. While the new space brings a more refined dining environment, the soul of Beng Hiang remains intact — preserving its time-honoured recipes while introducing a thoughtful selection of elevated, region-inspired dishes.

Aged Yongchun Vinegar Jellyfish Terrine 4/5

One of the residency’s exclusive cold appetisers, the Aged Yongchun Vinegar Jellyfish Terrine ($15) sets the tone with its refined presentation. Unlike the usual tossed jellyfish salad, this version is carefully pressed into a terrine, giving it a polished, almost pâté-like form. The use of Yongchun aged vinegar — a prized Monascus vinegar from Fujian — lends a deep, complex profile with mellow sweetness and umami undertones. Each bite delivers a delightful contrast between the jellyfish’s signature crunch and the smooth, savoury jelly, making it both refreshing and sophisticated.

5-Spiced Sausages and Prawn Balls 4.2/5

The 5-Spiced Sausages and Prawn Balls ($18) platter stays true to Beng Hiang’s roots, showcasing a recipe passed down for over four decades. The pork roll is tightly wrapped in beancurd skin and deep-fried to a golden crisp, revealing a fragrant, well-seasoned filling infused with five-spice. Complementing it are the prawn balls, which offer a springy, bouncy bite packed with natural sweetness. Together, they present a comforting introduction to classic Hokkien flavours.

Superior Crab Meat and Fish Maw Broth 4.2/5

Rich, velvety, and deeply comforting, the Superior Crab Meat and Fish Maw Broth ($20 per pax) is a quintessential Hokkien-style soup done right. Generous portions of premium fish maw and sweet shredded crab meat fill the bowl, creating a luxurious texture with every spoonful. The broth is thick yet well-balanced, delivering warmth and depth without feeling overly heavy.

Spinach with Dried Sole Fish 4.2/5

A seemingly simple dish, the Spinach with Dried Sole Fish ($16) exemplifies how restraint and technique can elevate humble ingredients. The tender greens are lightly stir-fried and accented with crispy bits of dried sole fish (bian yu), adding a punch of umami and a subtle smokiness. It’s a clean, well-executed dish that balances the richer items on the menu.

Slow-braised Hokkien Duck with Aged Ginger 4.5/5

One of the residency’s highlights, the Slow-braised Hokkien Duck with Aged Ginger ($40) showcases a more refined take on traditional flavours. The duck is braised until fork-tender, soaking up a deeply savoury sauce infused with the warming intensity of aged ginger. The result is a dish that feels both comforting and elevated, with layers of flavour that linger pleasantly on the palate.

Fujian-style Steamed Mud Crab with Glutinous Rice 4.5/5

For a celebratory centrepiece, the Fujian-style Steamed Mud Crab with Glutinous Rice ($138) is a standout. Available via pre-order, this communal dish features a large mud crab brimming with rich roe, steamed atop a bed of glutinous rice. As the crab cooks, its juices seep into the rice below, transforming each grain into a flavour-packed bite of briny sweetness and umami. Ideal for sharing, it is both indulgent and deeply satisfying.

Beng Hiang’s Hokkien Noodle 5/5

A visit would not be complete without the restaurant’s Signature Hokkien Noodles ($22). A staple for nearly five decades, the dish features thick yellow noodles braised in a dark, flavourful gravy made from pork bone and prawn stock. Topped with seafood and crispy pork lard, it delivers richness and depth in every mouthful.

Crispy Oyster Omelette 4.2/5

Breaking away from the usual gooey rendition, Beng Hiang’s Crispy Oyster Omelette ($25) focuses on texture. The egg batter is pan-fried into a thin, golden sheet with a satisfying crunch, while the plump oysters remain juicy and briny. It’s a refreshing take that balances crispness with natural seafood sweetness. The accompanying housemade silver fish chilli sauce adds a zesty, savoury kick that enhances the overall experience.

Yam Paste with Ginkgo Nuts 4.5/5

Ending on a nostalgic note, the Yam Paste with Ginkgo Nuts ($10 per pax) remains one of Beng Hiang’s most beloved desserts. Smooth, thick, and velvety without being overly rich, it strikes a delicate balance between earthy sweetness and the aromatic hint of shallot oil. The addition of soft ginkgo nuts introduces a subtle bitterness that rounds off the dessert beautifully.

Beng Hiang’s return is more than just a relocation — it is a thoughtful evolution of a heritage brand. At Shangri-La Singapore’s Garden Terrace, the restaurant successfully bridges tradition and modernity, offering long-time fans the comfort of familiar favourites while inviting new diners to experience Hokkien cuisine through a more refined lens. With its carefully curated menu and elevated setting, Beng Hiang proves that heritage dining can remain relevant while staying true to its roots.

Note: This is an invited tasting.


Beng Hiang
Shangri-La Singapore
Garden Terrace (Level 1)
22 Orange Grove Road
Singapore 258350
Tel: +65 6221 6695/ 6684
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11:30am - 2:30pm, 6pm - 9:30pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]

Tong Le Private Dining @ OUE Tower - A Taste of Tóng Lè’s New Seasonal Creations

The only revolving restaurant in Singapore with breathtaking city views, Tong Le Private Dining continues to set the bar for elevated Chinese dining with the unveiling of its latest seasonal menus. Helmed by Senior Executive Chef To Kwok Kim (Chef Dicky), the refreshed offerings span across its Executive Lunch, themed menus and the indulgent Tong Le Experience Menu, alongside a comprehensive selection of à la carte and vegetarian options. Thoughtfully curated, the menus bring together modern flavours, innovative techniques and premium ingredients, reflecting a refined interpretation of contemporary Chinese culinary artistry.

Parma Ham, White Pepper, Marinated Lettuce Stem 4.2/5

We began with the Parma Ham, White Pepper, Marinated Lettuce Stem ($18), a visually striking appetiser that showcases precision in both plating and flavour pairing. The lettuce stem, cut into neat cubes, delivered a refreshing crunch with natural sweetness, while the delicate saltiness of the Parma ham provided a savoury counterpoint. A gentle sprinkle of white pepper tied the elements together, enhancing the overall profile without overpowering the dish.

Crispy Bean Curd Sheet Rolls 5/5

The Crispy Bean Curd Sheet Rolls ($18) followed, offering a satisfying textural contrast. Golden and crisp on the outside, the rolls encased a hearty filling of porcini mushrooms and mixed vegetables. Each bite revealed an earthy depth from the porcini, complemented by the vegetables’ natural sweetness and crunch, making it both comforting and flavourful.

Caramelised Barbecued Pork 4.2/5

A highlight from the barbecue selection was the Caramelised Barbecued Pork ($38). Executed with finesse, the cut struck a desirable balance between lean meat and a hint of fat, resulting in a tender yet structured bite. Served theatrically on a hot stone, the sauce was poured tableside, caramelising upon contact to form a lightly charred, glossy coating. Importantly, the glaze leaned towards a restrained sweetness, allowing the natural flavours of the pork to shine.

Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme 4/5

For a lighter interlude, the Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme offered a soothing clarity. The consomme was delicately perfumed with jasmine tea, lending a subtle floral aroma that elevated the clean, comforting broth. The fish maw and bamboo fungus added gentle textural contrast, making it both nourishing and refined.

Baked Western Australian Lobster 4.5/5

Chef Dicky’s expertise truly came through in the Baked Western Australian Lobster. The lobster was impeccably cooked, retaining a succulent, bouncy texture. Cloaked in a creamy mild cheddar cheese sauce, the dish leaned into a rich, indulgent profile, further layered with the earthy notes of morel mushrooms and the sweet-savoury nuances of Chinese sausage. This East-meets-West composition was luxurious yet thoughtfully balanced, delivering complexity in every mouthful.

48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ 4.8/5

Equally memorable was the 48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ ($20/pax). The pork belly was cooked to perfection, achieving a melt-in-the-mouth texture that spoke of patience and precision. The aged Hua Diao lent a deep, aromatic richness to the sauce, enhancing the overall depth of flavour. Accompanied by soft, fluffy mantou, it invited diners to savour every last drop of the luscious gravy.

Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, Caramelised Soy Sauce 4/5

The Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, and Caramelised Soy Sauce ($16/pax) delivered comfort with a touch of decadence. Fragrant and hearty, the dish combined the richness of foie gras and Saga-gyu with well-seasoned fried jasmine rice. The addition of crispy puffed rice introduced a delightful crunch, elevating both texture and enjoyment.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.2/5

Dessert came in the form of Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie ($20/pax), elegantly presented in a cocktail glass. Light and refreshing, it resembled a delicate smoothie, with the sweetness of strawberry and lychee brightened by the tartness of raspberry. The rose cookie added a subtle floral finish, rounding off the meal on a gentle and uplifting note.

Tong Le Private Dining’s latest seasonal offerings demonstrate a confident interplay between tradition and innovation, in which classic Chinese flavours are reinterpreted with finesse and creativity. From refined soups to indulgent mains and thoughtful desserts, the experience reflects Chef Dicky’s commitment to delivering a cohesive and elevated dining journey.


Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to the destination. Journey time is about 8 minutes. [Map]

Violet Oon Singapore @ Dempsey Hill - Launches Four CNY Set Menus For Intimate Gatherings in an Elegant Setting

For the upcoming Chinese New Year, Violet Oon Singapore at Dempsey introduces festive set menus available exclusively within its private dining rooms. Four specially curated Chinese New Year set menus are available, designed for intimate gatherings in an elegant setting.

VO Fragrant Yu Sheng 5/5

The Prosperity Sharing Set Menu (from S$148++ per person) opens with the VO Fragrant Yu Sheng. I have always enjoyed the addition of kaffir lime leaves in this rendition, and here, their presence was especially generous. The sharp, citrusy fragrance was further elevated by pink ginger flower, while an increased amount of julienned beetroot and the inclusion of ice plant, known for its heightened crunch, added both texture and freshness to the dish.

Hee Peow Soup 5/5

This was followed by an individually served bowl of Hee Peow Soup, a seasonal Peranakan Lunar New Year classic. The comforting broth is slow-simmered using a superior pork and chicken stock, enriched with whole baby abalone, fish maw, sea cucumber, and impressively juicy house-made prawn, crab, fish and pork balls.

Kuey Pie Tee 3/5

Ngoh Hiang 4/5

Starters included Kuay Pie Tee and Ngoh Hiang. Both were well seasoned, with the latter offering a tender bite. The addition of water chestnut provided a pleasant crunch that balanced the richness and meatiness of the filling.

Beef Rendang 4.5/5

For Mains, the slow-braised Beef Rendang featured beef shin braised in spices and kaffir lime leaves, then finished in coconut milk, resulting in fork-tender meat that was both rich and crowd-pleasing.

Ayam Buah Keluak 4.5/5

I particularly enjoyed the equally well-executed Ayam Buah Keluak, notable for its punchy gravy and generous chunks of buah keluak that delivered depth and intensity.

Garam Assam Fish 4.5/5

Garam Assam Fish was another highlight, featuring red snapper in a spicy-sour gravy accented with pineapple and pink ginger flower. The pineapples were thinly sliced, and their fruity tartness made the dish even more appetising.

Udang Goreng Chilli 3/5

Udang Goreng Chilli showcased angka prawns topped with chilli padi and garlic rempah. While flavourful, the dish leaned slightly towards greasy.

Chap Chye 4/5

Chap Chye, braised in a full-bodied prawn bisque that impressed with its deep savouriness, but the cabbage needed a much longer stewing time to soften thoroughly.

Nasi Ulam 5/5

One of my favourite dishes of the meal was the herbaceous Nasi Ulam. Diced prawns were folded into the rice, adding sweetness and textural contrast that complemented the raw, aromatic herbs.

Handmade Perankan Kueh 4/5

Dessert concluded the meal with a thoughtful selection of Handmade Peranakan Kueh, including Ang Ku Kueh, Kueh Kochi and Kueh Ambon. Both the ang ku kueh and kueh ambon stood out for their texture, with the kueh ambon being exceptionally spongy, though the overall sweetness could be toned down slightly.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Violet Oon Singapore
Dempsey Hill
7 Dempsey Road
#01-05
Singapore 249671
Tel: +65 9834 9935
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Nearest MRT: Napier (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to the bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alright 2 stops later. Walk to Dempsey Road. Walk to the destination. Journey time is about 10 minutes.[Map]

Wah Lok Cantonese Restaurant @ Carlton Hotel Singapore - Welcomes the Year of the Fire Horse with Auspicious Lunar New Year Feasts

As the Year of the Fire Horse gallops in with renewed energy and hope, Carlton Hotel Singapore ushers in the festive season with a thoughtfully curated Lunar New Year dining experience at Wah Lok. From indulgent dine-in set menus for multi-generational reunions to beautifully crafted takeaway centrepieces for home celebrations, every detail reflects care, symbolism and a legacy of culinary refinement.

Available from 9 February to 3 March 2026, Wah Lok presents eight auspicious set menus starting from $88 per person, each dish designed to symbolise abundance, health and happiness – perfect for meaningful festive gatherings.

Sea Cucumber White Bait Yu Sheng 4/5

A festive meal begins, as tradition dictates, with a joyous Lo Hei. The Sea Cucumber White Bait Yu Sheng ($108/$148) offers a refined twist on the classic, combining auspicious ingredients with layered textures for a vibrant toss that symbolises rising fortune and hopeful beginnings. Making its debut as one of this year’s takeaway items, this elegant Yu Sheng is well-balanced and celebratory, setting the tone for the feast ahead.

Traditional-boiled Chicken Fish Maw Soup 3/5

The Traditional-boiled Chicken Fish Maw Soup was nourishing and comforting, with a clean, homely broth that warmed the palate. However, for a Chinese New Year menu, the soup could have been more luxurious, with deeper flavours or more premium ingredients to better reflect the festive occasion.

Pan-fried Scallop, Minced Shrimp, Crab Meat, Crab Roe 4/5

A luxurious seafood medley, the Pan-fried Scallop with Minced Shrimp, Crab Meat and Crab Roe delivered on visual appeal and indulgence. The scallop was plump and juicy, nicely complemented by the rich crab meat and crab roe sauce. While the dish was celebratory in spirit, I only wished the umami of the crab roe could come through more prominently to elevate the overall depth of flavour.

Abalone Eight Treasure Duck 4/5

Making its takeaway debut this season, the Abalone Eight Treasure Duck ($208) is a true showstopper and luxurious centrepiece. The tender duck is slow-braised with an impressive array of ingredients – abalone, sea cucumber, conpoy, pork, chestnut, mushroom and lotus seed. Rich in both flavour and symbolism, the dish embodies unity, prosperity and heartfelt blessings, making it perfect for meaningful reunion meals and festive gifting.

Pre-orders for Lunar New Year takeaways run from 1 January to 10 February 2026. Collection and delivery are available from 19 January to 16 February 2026, 11am to 7pm. For order and delivery enquiries, please visit https://celebrations.carltonhotel.sg/, contact the festive desk at +65 6349 1292 or email restaurants@carltonhotel.sg.

Pan-fried Sea Perch 3.8/5

The Pan-fried Sea Perch impressed with its beautifully crisp skin resting atop fat, buttery flesh. Simple yet satisfying, the fish was well-executed and paired nicely with the accompanying soy sauce, which added a subtle lift without overpowering the natural sweetness of the fish.

Housemade Soya Beancurd 4.5/5

Not to be missed is the Housemade Soya Beancurd, a standout dessert to end the meal on a gentle note. Wobbling smooth and silky, it carried a distinct soya fragrance that was both comforting and elegant – a quiet reminder that sometimes simplicity leaves the most profound impression.

For table reservations and enquiries, please contact Wah Lok at +65 6311 8188/ 8189, email wah.lok@carltonhotel.sg or visit https://www.carltonhotel.sg/dining/wah-lok.

Note: This is an invited tasting.


Wah Lok Cantonese Restaurant
Carlton Hotel Singapore
76 Bras Basah Road
Singapore 189558
Tel: +65 6311 8188
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 11am - 230pm, 630pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to the traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Walk to the destination. Journey time is about 5 minutes. [Map]

INDOCAFÉ Peranakan Dining @ Scotts Road - Limited Time 1-for-1 Signature Tasting Menu For This Decemeber

Nestled within The White House along Scotts Road, INDOCAFÉ Peranakan Dining is a six-time MICHELIN Bib Gourmand awardee. Helmed by Penang-born Chef Heng Eng Ho, the menu showcases more than two decades of his refined understanding of Peranakan flavours. For this festive season, INDOCAFÉ is launching a 1-for-1 Signature Tasting Menu. Priced at $68, the 5-course Signature Tasting Menu highlights the restaurant’s must-try dishes and serves as an excellent introduction to its Peranakan offerings.

Trio Platter 4.5/5

We began with a Trio Platter of quintessential Peranakan snacks: Ngoh Hiang, Kueh Pie Tee, and Otah Otah. Each was delectable, but the Ngoh Hiang stood out for its well-executed meatiness and juiciness.

Fish Maw Soup 4/5

This was followed by the Soup of the Day, a light Fish Maw Soup that was homely and comforting.

Babi Pongteh 5/5

For mains, there is an option between Babi Pongteh or a $10 top-up for Wagyu Beef Rendang. The Babi Pongteh is prepared using Spanish Iberico pork, marinated in fermented soybean paste and stewed with potatoes, mushrooms, bamboo shoots, aromatic spices, onion, and garlic. The restrained use of fermented soybean paste kept the dish well-balanced without tipping into the common pitfall of excessive saltiness. The pork was flavourful and unctuous, as Iberico pork should be, offering a satisfying balance of meat to fat ratio. The accompaniments of potatoes, mushrooms, and bamboo shoots were tender and had thoroughly absorbed the rich, savoury gravy.

Wagyu Beef Rendang 4.8/5

The Wagyu Beef Rendang is a crowd favourite. Succulent and gelatinous, the beef was robust in flavour, with a deep, aromatic richness that clings beautifully to each piece.

Sayur Lodeh 3.8/5

The side dish, Sayur Lodeh, featured a thoughtful addition of fried tempeh for textural contrast. While enjoyable, I would have preferred the vegetables to be simmered longer for a softer, more traditional texture.

Fish Head Curry 4.8/5

If you’re a fan of Fish Head Curry, the add-on option is highly recommended. At $48++ (usual price $58++) for a whole fish head, it is excellent value. The fish was moist and flaky, and the curry was enjoyable without being overly rich in coconut milk. The brinjals and lady’s fingers were also cooked to the right doneness, remaining intact and fresh.

Kueh Salat 5/5, Bubur Cha Cha 3/5

For dessert, you can choose between Kueh Salat or Bubur Cha Cha. The Kueh Salat, with its light and creamy pandan custard layered over sticky glutinous rice, was the more satisfying of the two. The Bubur Cha Cha was decent but leaned more towards the ordinary.

This is my second visit to INDOCAFÉ Peranakan Dining, and I genuinely feel it’s an underrated spot for Peranakan cuisine. The food was even tastier than during my first experience, and the dining space, which feels both nostalgic and elegant, remains truly unmatched. 1-for-1 Signature Tasting Menu is available from 1 to 31 December 2025, only on weekdays for both lunch and dinner, excluding PH and eve of PH. Maximum of 8 guests per booking.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm -1030pm

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]