Iconic Hokkien restaurant Beng Hiang reopens at Shangri-La Singapore months after closing Jurong flagship

Beng Hiang, a heritage Hokkien restaurant with a 48-year history, has found a new home at the Shangri-La Singapore, months after closing its Jurong flagship. The eatery has reopened as part of a new culinary residency, transforming the hotel's Garden Terrace into a temporary dining space for approximately 80 guests.

Founded in 1978, Beng Hiang has a long legacy, having previously operated on Murray Street and Amoy Street before moving to Jurong East in 2015. The restaurant is celebrated for its old-school Hokkien favorites, including Hokkien mee, kong bak bao, and fish maw soup. This new chapter marks a significant shift, moving from its traditional, no-frills setting to a more contemporary hotel environment.

While the founding family is no longer directly involved in the daily operations, they maintain a connection to the brand and offer advice. The restaurant's latest phase is being led by long-serving members of the Beng Hiang team, including food and beverage manager Tony Leong and sous chef Tan Peng Chiew. A spokesperson for Shangri-La Singapore confirmed that over 10 staff members from the former Jurong East outlet have continued their employment at the new location.

Tan Peng Chiew, who was personally mentored by the restaurant's founders, now oversees the preparation of the signature dishes that have defined Beng Hiang's reputation over the years. The Shangri-La Singapore stated that the goal of this residency is not to reinvent Beng Hiang but to provide a platform for the heritage brand to reach new diners while preserving its authentic flavors and culinary identity. The new space features upholstered seating and botanical wall murals, a departure from the restaurant's previous gaudy, old-fashioned decor.

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The decision to bring Beng Hiang to Shangri-La Singapore was never about changing its identity, but about preserving and celebrating its rich culinary