Lunch
12:00pm - 2:30pm
Dinner
6:30pm - 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 beloved restaurant steeped in Hokkien heritage and culinary tradition. Founded by three Hokkien pioneers, it began in a small shophouse on Murray Street in Chinatown before expanding to Amoy Street and later flourishing at Xiamen Street, where it became a cherished gathering place for generations of families, friends, and the Hokkien community.
In 2015, Beng Hiang 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 enters a new chapter while staying true to its roots, serving time-honoured Hokkien classics and regional specialties prepared with quality ingredients and respect for tradition.
Beng Hiang is a beloved restaurant steeped in Hokkien heritage and culinary tradition. Founded by three Hokkien pioneers, it began in a small shophouse on Murray Street in Chinatown before expanding to Amoy Street and later flourishing at Xiamen Street, where it became a cherished gathering place for generations of families, friends, and the Hokkien community.
In 2015, Beng Hiang 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 enters a new chapter while staying true to its roots, serving time-honoured Hokkien classics and regional specialties prepared with quality ingredients and respect for tradition.
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 beloved restaurant steeped in Hokkien heritage and culinary tradition. Founded by three Hokkien pioneers, it began in a small shophouse on Murray Street in Chinatown before expanding to Amoy Street and later flourishing at Xiamen Street, where it became a cherished gathering place for generations of families, friends, and the Hokkien community.
In 2015, Beng Hiang 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 enters a new chapter while staying true to its roots, serving time-honoured Hokkien classics and regional specialties prepared with quality ingredients and respect for tradition.
Beng Hiang is a beloved restaurant steeped in Hokkien heritage and culinary tradition. Founded by three Hokkien pioneers, it began in a small shophouse on Murray Street in Chinatown before expanding to Amoy Street and later flourishing at Xiamen Street, where it became a cherished gathering place for generations of families, friends, and the Hokkien community.
In 2015, Beng Hiang 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 enters a new chapter while staying true to its roots, serving time-honoured Hokkien classics and regional specialties prepared with quality ingredients and respect for tradition.
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
12:00pm - 2:30pm
Dinner
6:30pm - 9:30pm