Lunch
11:30am - 2:30pm
Dinner
6:00pm - 9:30pm
Chef Tan Peng Chiew is the Chinese Sous Chef at Beng Hiang Restaurant, bringing more than 30 years of culinary and kitchen leadership experience. Specialising in authentic Hokkien cuisine, he is recognised for his deep respect for traditional techniques, operational excellence, and commitment to preserving heritage flavours.
Chef Tan’s connection with Beng Hiang runs deeper than the kitchen. He trained directly under Beng Hiang’s founders, Mr Tan and Mr Chua, spending three and a half years learning the restaurant’s distinctive culinary philosophy, recipes, and techniques. One of his earliest milestones was mastering Beng Hiang’s iconic Traditional Hokkien Noodles - a dish he spent two months preparing to the founders’ exacting standards before being entrusted to serve it to guests. Over the course of his training, Chef Tan spent close to a year perfecting Beng Hiang’s seven signature dishes, building the strong culinary foundation that continues to preserve the restaurant’s authentic flavours and traditions today.
Chef Tan Peng Chiew is the Chinese Sous Chef at Beng Hiang Restaurant, bringing more than 30 years of culinary and kitchen leadership experience. Specialising in authentic Hokkien cuisine, he is recognised for his deep respect for traditional techniques, operational excellence, and commitment to preserving heritage flavours.
Chef Tan’s connection with Beng Hiang runs deeper than the kitchen. He trained directly under Beng Hiang’s founders, Mr Tan and Mr Chua, spending three and a half years learning the restaurant’s distinctive culinary philosophy, recipes, and techniques. One of his earliest milestones was mastering Beng Hiang’s iconic Traditional Hokkien Noodles - a dish he spent two months preparing to the founders’ exacting standards before being entrusted to serve it to guests. Over the course of his training, Chef Tan spent close to a year perfecting Beng Hiang’s seven signature dishes, building the strong culinary foundation that continues to preserve the restaurant’s authentic flavours and traditions today.
Beng Hiang is a cherished Hokkien restaurant rooted in tradition and culinary heritage. Founded by three Hokkien pioneers in a Chinatown shophouse on Murray Street, it later expanded to Amoy Street and Xiamen Street, becoming a beloved gathering place for generations of families and the wider Hokkien community. In 2015, it relocated to Jurong East, continuing its legacy of authentic flavours, warm hospitality, and strong community ties.
Today, as part of Shangri-La Singapore, Beng Hiang begins a new chapter while staying true to its roots. With nearly 48 years of heritage, it preserves time-honoured Hokkien recipes and regional specialties that honour generations of culinary craft.
At Shangri-La Group, we are guided by a deep respect for Asia’s cultural heritage, expressed through authentic cuisine and heartfelt service. Welcoming Beng Hiang into the Shangri-La family reflects our shared values of authenticity, hospitality, and tradition, and enriches our commitment to showcasing Asia’s diverse culinary landscape. Together, we continue a legacy where tradition is not only preserved, but lived, tasted, and shared.
Beng Hiang is a cherished Hokkien restaurant rooted in tradition and culinary heritage. Founded by three Hokkien pioneers in a Chinatown shophouse on Murray Street, it later expanded to Amoy Street and Xiamen Street, becoming a beloved gathering place for generations of families and the wider Hokkien community. In 2015, it relocated to Jurong East, continuing its legacy of authentic flavours, warm hospitality, and strong community ties.
Today, as part of Shangri-La Singapore, Beng Hiang begins a new chapter while staying true to its roots. With nearly 48 years of heritage, it preserves time-honoured Hokkien recipes and regional specialties that honour generations of culinary craft.
At Shangri-La Group, we are guided by a deep respect for Asia’s cultural heritage, expressed through authentic cuisine and heartfelt service. Welcoming Beng Hiang into the Shangri-La family reflects our shared values of authenticity, hospitality, and tradition, and enriches our commitment to showcasing Asia’s diverse culinary landscape. Together, we continue a legacy where tradition is not only preserved, but lived, tasted, and shared.
Chef Tan Peng Chiew is the Chinese Sous Chef at Beng Hiang Restaurant, bringing more than 30 years of culinary and kitchen leadership experience. Specialising in authentic Hokkien cuisine, he is recognised for his deep respect for traditional techniques, operational excellence, and commitment to preserving heritage flavours.
Chef Tan’s connection with Beng Hiang runs deeper than the kitchen. He trained directly under Beng Hiang’s founders, Mr Tan and Mr Chua, spending three and a half years learning the restaurant’s distinctive culinary philosophy, recipes, and techniques. One of his earliest milestones was mastering Beng Hiang’s iconic Traditional Hokkien Noodles - a dish he spent two months preparing to the founders’ exacting standards before being entrusted to serve it to guests. Over the course of his training, Chef Tan spent close to a year perfecting Beng Hiang’s seven signature dishes, building the strong culinary foundation that continues to preserve the restaurant’s authentic flavours and traditions today.
Chef Tan Peng Chiew is the Chinese Sous Chef at Beng Hiang Restaurant, bringing more than 30 years of culinary and kitchen leadership experience. Specialising in authentic Hokkien cuisine, he is recognised for his deep respect for traditional techniques, operational excellence, and commitment to preserving heritage flavours.
Chef Tan’s connection with Beng Hiang runs deeper than the kitchen. He trained directly under Beng Hiang’s founders, Mr Tan and Mr Chua, spending three and a half years learning the restaurant’s distinctive culinary philosophy, recipes, and techniques. One of his earliest milestones was mastering Beng Hiang’s iconic Traditional Hokkien Noodles - a dish he spent two months preparing to the founders’ exacting standards before being entrusted to serve it to guests. Over the course of his training, Chef Tan spent close to a year perfecting Beng Hiang’s seven signature dishes, building the strong culinary foundation that continues to preserve the restaurant’s authentic flavours and traditions today.
Beng Hiang is a cherished Hokkien restaurant rooted in tradition and culinary heritage. Founded by three Hokkien pioneers in a Chinatown shophouse on Murray Street, it later expanded to Amoy Street and Xiamen Street, becoming a beloved gathering place for generations of families and the wider Hokkien community. In 2015, it relocated to Jurong East, continuing its legacy of authentic flavours, warm hospitality, and strong community ties.
Today, as part of Shangri-La Singapore, Beng Hiang begins a new chapter while staying true to its roots. With nearly 48 years of heritage, it preserves time-honoured Hokkien recipes and regional specialties that honour generations of culinary craft.
At Shangri-La Group, we are guided by a deep respect for Asia’s cultural heritage, expressed through authentic cuisine and heartfelt service. Welcoming Beng Hiang into the Shangri-La family reflects our shared values of authenticity, hospitality, and tradition, and enriches our commitment to showcasing Asia’s diverse culinary landscape. Together, we continue a legacy where tradition is not only preserved, but lived, tasted, and shared.
Beng Hiang is a cherished Hokkien restaurant rooted in tradition and culinary heritage. Founded by three Hokkien pioneers in a Chinatown shophouse on Murray Street, it later expanded to Amoy Street and Xiamen Street, becoming a beloved gathering place for generations of families and the wider Hokkien community. In 2015, it relocated to Jurong East, continuing its legacy of authentic flavours, warm hospitality, and strong community ties.
Today, as part of Shangri-La Singapore, Beng Hiang begins a new chapter while staying true to its roots. With nearly 48 years of heritage, it preserves time-honoured Hokkien recipes and regional specialties that honour generations of culinary craft.
At Shangri-La Group, we are guided by a deep respect for Asia’s cultural heritage, expressed through authentic cuisine and heartfelt service. Welcoming Beng Hiang into the Shangri-La family reflects our shared values of authenticity, hospitality, and tradition, and enriches our commitment to showcasing Asia’s diverse culinary landscape. Together, we continue a legacy where tradition is not only preserved, but lived, tasted, and shared.
Chef Tan Peng Chiew is the Chinese Sous Chef at Beng Hiang Restaurant, bringing more than 30 years of culinary and kitchen leadership experience. Specialising in authentic Hokkien cuisine, he is recognised for his deep respect for traditional techniques, operational excellence, and commitment to preserving heritage flavours.
Chef Tan’s connection with Beng Hiang runs deeper than the kitchen. He trained directly under Beng Hiang’s founders, Mr Tan and Mr Chua, spending three and a half years learning the restaurant’s distinctive culinary philosophy, recipes, and techniques. One of his earliest milestones was mastering Beng Hiang’s iconic Traditional Hokkien Noodles - a dish he spent two months preparing to the founders’ exacting standards before being entrusted to serve it to guests. Over the course of his training, Chef Tan spent close to a year perfecting Beng Hiang’s seven signature dishes, building the strong culinary foundation that continues to preserve the restaurant’s authentic flavours and traditions today.
Chef Tan Peng Chiew is the Chinese Sous Chef at Beng Hiang Restaurant, bringing more than 30 years of culinary and kitchen leadership experience. Specialising in authentic Hokkien cuisine, he is recognised for his deep respect for traditional techniques, operational excellence, and commitment to preserving heritage flavours.
Chef Tan’s connection with Beng Hiang runs deeper than the kitchen. He trained directly under Beng Hiang’s founders, Mr Tan and Mr Chua, spending three and a half years learning the restaurant’s distinctive culinary philosophy, recipes, and techniques. One of his earliest milestones was mastering Beng Hiang’s iconic Traditional Hokkien Noodles - a dish he spent two months preparing to the founders’ exacting standards before being entrusted to serve it to guests. Over the course of his training, Chef Tan spent close to a year perfecting Beng Hiang’s seven signature dishes, building the strong culinary foundation that continues to preserve the restaurant’s authentic flavours and traditions today.
Lunch
11:30am - 2:30pm
Dinner
6:00pm - 9:30pm