Beng Hiang Restaurant
Stepping into Beng Hiang is like stepping back in time. From the faded carpeting to the dated furniture and retro Teresa Teng songs blasting from the old-school speakers, everything about this Hokkien stalwart screams nostalgia. Many would remember this place from their childhood. I, for one, have been eating here since I was a kid.
Beng Hiang is often confused with Bee Heong, and it's easy to see why. They both are stalwarts in the (local) world of Hokkien cuisine, they each have their loyal die-hard fans, and they're located barely a street apart. While I personally prefer Bee Heong to Beng Hiang, the latter does set itself apart in a couple of areas. Beng Hiang offers a slighter wider range of dishes, and quite a number of standard cze char fare that's not entirely Hokkien-style. As a bonus, they also serve free dessert.
The Stir-fried Spinach with Garlic ($8) was well-fried, with a little crunch for texture. We liked the plentiful pieces of crispy fried sole that lent a pungent saltiness and thick bulbs of roasted garlic that provide a subtle rounded garlicky accent.
The Sizzling Beancurd ($12) is one of my favourite cze char dishes. The thick luscious gravy was spicy and robust, with a layer of bubbling scrambled egg on the hotplate. A well executed dish.
No visit to Beng Hiang is complete without an order of the Fish Maw Thick Soup with Crabmeat ($18 for small). I've just found out why the soup is so thick. They add a raw egg into the steaming hot soup and swirl it around just before serving so you get an extra thick and eggy soup. Delicious at every slurp.
Beng Hiang Restaurant
112-116 Amoy Street
Tel: 6221 6695
Open daily from 11.30am to 2.30pm for lunch and 6pm to 9.30pm for dinner
Website: www.benghiang.com
Beng Hiang is often confused with Bee Heong, and it's easy to see why. They both are stalwarts in the (local) world of Hokkien cuisine, they each have their loyal die-hard fans, and they're located barely a street apart. While I personally prefer Bee Heong to Beng Hiang, the latter does set itself apart in a couple of areas. Beng Hiang offers a slighter wider range of dishes, and quite a number of standard cze char fare that's not entirely Hokkien-style. As a bonus, they also serve free dessert.
The Stir-fried Spinach with Garlic ($8) was well-fried, with a little crunch for texture. We liked the plentiful pieces of crispy fried sole that lent a pungent saltiness and thick bulbs of roasted garlic that provide a subtle rounded garlicky accent.
The Sizzling Beancurd ($12) is one of my favourite cze char dishes. The thick luscious gravy was spicy and robust, with a layer of bubbling scrambled egg on the hotplate. A well executed dish.
No visit to Beng Hiang is complete without an order of the Fish Maw Thick Soup with Crabmeat ($18 for small). I've just found out why the soup is so thick. They add a raw egg into the steaming hot soup and swirl it around just before serving so you get an extra thick and eggy soup. Delicious at every slurp.
Beng Hiang Restaurant
112-116 Amoy Street
Tel: 6221 6695
Open daily from 11.30am to 2.30pm for lunch and 6pm to 9.30pm for dinner
Website: www.benghiang.com
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