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]

Man Fu Yuan @ Frasers House - Unveils Refined Cantonese Menu Rooted in Tradition and Transformation

Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, unveils a thoughtfully refreshed à la carte menu under the direction of Executive Chinese Chef Aaron Tan (陈健倫). Rooted in his evolving culinary philosophy, the menu reflects a deep respect for the foundations of traditional Cantonese cuisine while embracing modern reinterpretations and regional Chinese influences. Rather than reinventing, Chef Aaron focuses on transformation — preserving the discipline, finesse and depth of Cantonese culinary heritage, while presenting dishes through a more contemporary and refined lens. We had the opportunity to explore several highlights from the new menu, each showcasing a balance of craftsmanship, technique, and innovation.

168-hour Cured Fresh Mantis Prawns 3.8/5

One of the most technically intricate dishes on the menu, the 168-Hour Cured Fresh Mantis Prawns ($118 per 250g) is a labour-intensive showcase of curing and fermentation. The mantis prawns are meticulously cured for seven days in a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice wine, before being layered with aged first-drawn soy sauce and refined using white rice wine cleansing techniques. While the result is deeply aromatic and complex, the pronounced wine notes leaned slightly overpowering, overshadowing the natural sweetness and delicate brininess of the mantis prawns.

Stuffed Prawn Paste Chicken Wing 3.8/5

A luxurious reinterpretation of the beloved local Har Cheong Gai, the Stuffed Prawn Paste Chicken Wing elevates the familiar with refined technique and premium ingredients. The chicken wing is carefully deboned while keeping the skin intact, then stuffed with a rich paste of prawns, water chestnuts, abalone, and minced pork. The exterior is glazed in a savoury-sweet sauce reminiscent of Korean fried chicken, offering a crisp, flavourful bite. Inside, the filling delivers a bouncy, juicy texture, creating a delightful contrast between the crisp skin and succulent interior.

Shredded Silken Tofu, Spinach Soup with Premium Fish Maw 4.8/5

Inspired by the imperial dish Wensi Tofu (文思豆腐), the Shredded Silken Tofu, Spinach Soup with Premium Fish Maw ($48 per person) is a masterclass in knife skills and broth craftsmanship. The silken tofu is painstakingly hand-shredded into fine strands, suspended in a clear, superior broth alongside vibrant spinach and premium South African fish maw. Light yet deeply flavourful, the dish embodies elegance and technical precision, with each spoonful delivering a clean, comforting depth that lingers gently on the palate.

Steamed Yellow Croaker 4/5

Bringing in subtle Northern Chinese influences, the Steamed Yellow Croaker ($180 per 800g) is prepared using classic Cantonese steaming techniques. The delicate, naturally sweet fish is paired with minced Iberico pork, water chestnut, mushroom and aged orange peel. The addition of pork fat enriches the dish, resulting in a savoury, aromatic broth that pools beneath the fish. The interplay of textures — tender fish, crunchy water chestnut, and umami-laden pork — creates a well-rounded and satisfying dish.

Eight Treasures Golden “Hulu” Gourd Duck 4.8/5

A visually striking and symbolically meaningful dish, the Eight Treasures Golden “Hulu” Gourd Duck ($128) is meticulously deboned and shaped into a traditional gourd, representing prosperity and abundance. Instead of the usual glutinous rice stuffing, Chef Aaron opts for a lighter filling of premium ingredients, including ginkgo nuts, dried oysters, roasted pork belly, lotus seeds, wild mushrooms, and dried shrimp. The result is a beautifully balanced dish that is rich yet not overly heavy, with each component contributing layers of flavour and texture.

Braised Morel Mushroom Stuffed with Prawn Mousseline 4.2/5

Another standout creation is the Braised Morel Mushroom Stuffed with Prawn Mousseline ($48). Each morel mushroom is carefully stuffed with prawn mousseline, showcasing consistency and precision in execution. Braised in superior stock and paired with water chestnut and broccoli, the dish delivers a harmonious blend of earthy, sweet and umami notes, allowing the natural flavours of each ingredient to shine.

Slow-cooked Rock Lobster 4.5/5

The Slow-cooked Rock Lobster impresses with its perfectly tender, juicy texture — a testament to precise cooking technique. The highlight lies in the aromatic duo of garlic: fragrant fried garlic adds a nutty crunch, while steamed raw garlic brings a sharp sweetness and pungency. The addition of black truffle lends an earthy depth without overwhelming the natural sweetness of the lobster. At the same time, a touch of Man Fu Yuan’s superior soy sauce ties everything together into a glossy, umami-rich finish. Crisp scallions provide a fresh contrast, cutting through the richness elegantly.

Wok-seared A5 Wagyu Beef in Mangolia Sauce 4/5

A luxurious take on the classic beef rice bowl, the Wok-seared A5 Wagyu Beef in Magnolia Sauce with Steamed Wuchang Rice and Egg Yolk pairs wok-seared A5 Wagyu with Magnolia sauce, Wuchang rice and egg yolk. The beef is expertly seared to achieve a caramelised crust while remaining buttery and tender within. The Wuchang rice, known for its fragrance and chewy texture, serves as the perfect base. When combined with the rich Wagyu fat and silky egg yolk, it creates a luscious, velvety coating that envelops each grain, delivering deep satisfaction with every bite.

Bird’s Nest Egg Tart 4/5

A refined dessert that balances richness and delicacy, the Bird’s Nest Egg Tart features a buttery, flaky shell filled with smooth custard and topped with premium bird’s nest. The bird’s nest adds a subtle gelatinous texture, gently absorbing the flavours around it while lightening the overall richness of the tart for a more elegant finish.

Chilled Mango Puree with Peach Collagen and Pomelo 4.2/5

Ending the meal on a refreshing note, the Chilled Mango Puree with Peach Collagen and Pomelo reimagines the classic mango pomelo combination with a modern twist. The addition of peach collagen introduces a soft, jelly-like texture, enhancing the mouthfeel. Juicy pomelo sacs punctuate the sweetness with bursts of citrusy brightness, keeping the dessert light, vibrant and well-balanced.

Man Fu Yuan’s refreshed menu is a compelling reflection of Chef Aaron Tan’s culinary direction — one that respects tradition while embracing thoughtful evolution. From intricate knife work to nuanced flavour layering, each dish showcases a commitment to technique and ingredient integrity. While certain creations lean bold in flavour, the overall experience is one of refinement, balance and craftsmanship, making it a noteworthy destination for those seeking elevated Cantonese cuisine with a contemporary edge.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Summer Hill @ Claymore Connect - Launches Savouring Stories Vol. 2, A Menu Inspired by Food Writing, Memoirs and Films.

Summer Hill at Claymore Connect, known for its creative Brunch Trolley buffet, has launched Savouring Stories Vol. 2, a menu inspired by food writing, memoirs, and films.

We began with the Paté de Campagne, Chicken Liver Parfait, and Threadfin Brandade. All three whetted our appetite with their creamy, unctuous textures. The Paté de Campagne, made with ground pork, chicken liver, and pistachios, was well seasoned and not overly livery, which was ideal given that we also had the Chicken Liver Parfait. The latter was luscious and velvety, paired with a slightly tangy caramelised onion confit that helped cut through the spread’s richness.

The Threadfin Brandade offered a tantalising local interpretation of the classic French codfish brandade, traditionally an emulsion of salt cod, olive oil, and potatoes enjoyed during the colder months with bread or potatoes. Here, salted threadfin replaced the cod and was blended with milk and olive oil into a creamy spread.

Next came the Oyster Stew. Creamy yet not overly heavy, it was accented with dill and fennel, which complemented the oysters’ briny notes beautifully. However, the duck fat croutons introduced a slight off-note.

Having recently watched Chef, coincidentally the film that inspired our next dish, Le Cubano, I was particularly eager to try it. Filled with persillade-roasted pork collar, ham, and Gruyère cheese, the baguette was buttered and pressed until crisp. While undeniably delicious, it lacked the heartiness and generosity one typically associates with a great Cubano sandwich. A beautifully stewed Ratatouille was served alongside the Le Cubano.

Traditionally a bite-sized canapé, the Vol-Au-Vent here arrived as a large puff pastry filled with a creamy chicken and cèpe mushroom stew. The filling was delectable, packed with chunky pieces of chicken, but the earthy cèpe flavour was more subdued than expected, which could have added a lot more depth to the filling. The puff pastry, too, could have been more buttery.

The next main was Hachis Parmentier, a classic French Shepherd’s Pie. The oyster blade, braised for two hours before being shredded, was robust and flavourful, though slightly heavy-handed on the salt. The same issue affected the Spinach & Garlic Gratin. I appreciated that it wasn’t overly rich or creamy despite the béchamel and Gruyère cheese, but the seasoning was a touch excessive.

A Simple Salad was served as a refreshing palate cleanser before dessert.

To finish, the Red Wine & Chocolate Cake was moist and indulgent, offering a satisfying end to the meal. The Plum Tart was enjoyable too, with a buttery tart shell, though the cardamom, honey, and orange blossom flavours listed on the menu were somewhat missing.

Savouring Stories Vol. 2 is a thoughtful and creative menu that brings stories to the table through comforting French fare. While some dishes impressed more than others, there were enough enjoyable highlights to make the experience worthwhile. Priced at $79++ per person, the brunch includes unlimited servings of iced tea and all featured dishes during the dining session. You can opt for free-flow prosecco and wines with a $55++ top-up. The trolley service is available on specific sessions: Fridays at 12pm and Weekends at 11am and 1.30pm.

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.


Summer Hill
Claymore Connect
442 Orchard Road
#02-17
Singapore 238879
Tel:+65 8690 5907
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Thu: 1130am - 230pm, 6pm - 1030pm
Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 11am - 330pm, 630pm - 1030pm
Sun: 11am - 330pm
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]

Opus Bar & Grill @ Voco Orchard Singapore - Launches the All New Grill Out Sunday

Opus Bar & Grill's newly launched Grill Out Sunday might hit the spot if you're looking for a satisfying Sunday lunch spot. Think endless appetisers, sides, and desserts alongside a variety of grilled mains - all served à la carte style to your table. There is no need to leave your seat for the buffet line; sit back and indulge.

With quality ingredients, freshly grilled meats, and comforting sides done right, it's the kind of restaurant where you leave full, happy, and already planning your next visit.

A good variety of appetisers and sides accompany your grilled meats. Here are our highlights from what we tried:

Shrimp Cocktail — This cocktail is beautifully presented with fresh, crunchy shrimp paired with Marie Rose sauce, shredded lettuce, and tomato chutney. It's a classic done well.

Beetroot and Feta — Pickled beetroot paired with feta cheese, rocket, and almond flakes. It's tangy and refreshing, a great palate cleanser between bites of meat.

Beef Fat Roasted Potatoes — Potatoes and meat are a match made in heaven. These crispy, well-seasoned roasted potatoes are dangerously addictive. They are a must-order.

Creamed Spinach with Egg Yolk — This one surprised us! Silky creamed spinach is topped with a raw egg yolk that adds richness and depth. We liked it so much that we ordered seconds.

Yorkshire Pudding — This pudding is a nod to a traditional British roast. While nicely baked, it lacks the essential gravy and can get a little dry. Tip: Pair it with creamed spinach!

Pumpkin Soup 4/5

Mac & Cheese 4.8/5

The last two dishes we want to highlight are Pumpkin Soup and Mac & Cheese. The pumpkin soup was creamy and comforting, with a lovely balance of savoury and sweet. It was topped with herb oil and almond flakes for added texture.

As for the Mac & Cheese, let's say I haven't had one this good in a long time! It was gooey, rich, and incredibly satisfying. The macaroni still had a slight bite, and the cheese blend was spot on, with quality cheese used. We wished we had space for another bowl.

On to the live grill station, we told them to make us a platter of everything so we could sample it all. Since it is a buffet, you may order more of what you like afterwards. They have every type of meat available: Roasted Tandoori Chicken, Beef Prime Rib, Crispy Pork Knuckle, Smoked Lamb Leg, Grilled Seabass, and Roasted Spicy Cauliflower.

The Roasted Tandoori Chicken was juicy and well-seasoned, one of our favourites. The Grilled Seabass was fresh and had nice char, though you should watch out for the tiny bones. The Roasted Spicy Cauliflower was another standout. It was smoked, flavourful, and a great meat-free option.

Apple Crumble 3.8/5

To end the meal, we were served the Gueridon Dessert of the Day - Apple Crumble made tableside with a touch of flambé flair. The apples retained a nice crunch, complemented by crumble bits, whipped cream and caramel sauce.

Other desserts, like Crème Brulee and Ice Cream Sundae, are also available, but we were far too full to continue. Do come with an appetite on your next visit!

This is a great way to spend your Sunday afternoon, with delicious food, good variety and a relaxed setting. Do note that service can be a little slow, but that's expected with an à la carte buffet where everything is cooked fresh upon order.

Grill Out Sunday is available every Sunday from 12pm to 3pm at $88++ per adult and $44++ per child, inclusive of free-flow fresh juices, speciality coffee, and artisanal teas. There’s also an à la carte option at $48++, which includes one main and two sides, perfect for lighter eaters.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 630am - 1030pm

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. Walk down Orchard Road to destination. Journey time about 10 minutes. [Map]

Dan's Steaks Bar & Grill @ The Star Vista - A Home-grown Steakhouse By Ex-Radio DJ Daniel Ong

Dan's Steaks has expanded into 4 outlets in Singapore, one of which is at Star Vista, which I visited recently. It is known for its large cuts up to 1.2kg. House cuts that are good for one are available as well. To complement your steaks, the restaurant has also curated a list of wholesome starters and sides and a considered selection of wines, cocktails and craft beers, including the much beloved Brewlander.

Pan-seared Hokkaido Scallops 4.5/5

We started with Pan-seared Hokkaido Scallops ($27), which is very well received by customers. The scallops were served piping hot in aromatic garlic butter sauce and were exceptionally plump and succulent. I love the charred sides that gave an edge to their texture. It would have been perfect should the accompanying toasts be just plain toasts to sop up the garlic butter.

Austige Wagyu Hanging Tender 3.8/5

From House Cuts, we had Austige Wagyu Hanging Tender (230g $46 with one side) served with Chimichurri and Dan's special mustard. It is one of the more exclusive cuts the restaurant offers with a limited daily quantity. It's well-liked for its leanness and beefy flavour. Ours was beautifully charred, forming a tantalising crust. Dan's special mustard has a hint of fiery kick, which I reckoned it's from the use of wasabi, and together with the tangy Chimichurri, the sauces cut the meat's richness. However, I found the steak lacked some salt to bring out its full flavour.

Fresh Creamed Spinach 3.8/5

Each House Cut comes with one side of choice. I had the Fresh Creamed Spinach that came bright and sunny with a fried sunny side-up. Though it was just a dish of spinach and cream, I love the idea of beefing up the side with a fried sunny side-up and mixing the egg yolk in helped to make it creamier.

Dan's Mac & Cheese 3.5/5

The sides are available in generous portions for a la carte orders. Dan's Mac & Cheese ($14) with triple cheese is definitely a crowd-pleaser for all cuts. It was done al dente and wasn't overly creamy, but it was relatively mild tasting. Adding some sharp-tasting cheeses will help to give it some oomph.

Pan-Roasted Mushroom 4.8/5

The much-recommended Pan-Roasted Mushroom ($14) featuring a trio of mushrooms is one of the best I had. These well-roasted morsels, especially those with caramelised edges, were so flavoursome with aromatic white wine, balsamic and garlic. It is a must-have if you drop by Dan's Steaks.

This Star Vista outlet has a very cosy ambience, with warm natural lights from its glass facade. The drinks menu is designed to go with the food menu. Diners can look forward to good craft beers and a good selection of wines.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Dan's Steaks
The Star Vista
1 Vista Exchange Green
#02-22
Singapore 138617
Tel: +65 81233853
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Nearest MRT: Buona Vista (CC, EW Line)

Opening Hours:
Mon-Thur: 1130am - 230pm, 530pm - 10pm
Fri-Sun: 11am - 230pm, 530pm - 10pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit A or C. Walk to destination. Journey time about 5 minutes.[Map]