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Bee Cheng Hiang Grillery

241 Wishlisted
~$20/pax
Bistro operating hours: 11:30 am first order, 9pm last order

1359 Serangoon Road
Singapore 328241

(open in Google Maps)

Tuesday:
11:30am - 10:30pm

Wednesday:
11:30am - 10:30pm

Thursday:
11:30am - 10:30pm

Friday:
11:30am - 10:30pm

Saturday:
11:30am - 10:30pm

Sunday:
11:30am - 10:30pm

Monday:
11:30am - 10:30pm

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Reviews

From the Burpple community

Coconut milk, coconut flakes and crispy pork floss compressed into a mini 1in sized crunchie morsel. A good combination of coconuty fragrance and pork. Tasty!

With bits of juicy chewy gourmet fusion bak kwa (pork belly and pork hind) mousseline studded within the tender succulent rounds of chicken leg, this had bold sweet savoury salty smoky flavour.
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Sadly, the creamy potato mousse was bland.
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The soft wilted spinach lent a burst of colour and good vegetal sweet flavour, while the topping of chiziban (crispy pork paper bak kwa) was nicely crispy with good salty savoury meaty flavour.
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This made me crave more, it was so good.
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Bee Cheng Hiang Grillery
More details in profile & blog

This features a slice of juicy chewy gourmet fusion bak kwa (pork belly and pork hind), enveloped by rich gooey mozzarella cheese, in a crispy crunchy crust of fried panko breadcrumbs.
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Garnished with a creamy dollop of mayonnaise and bits of chives, this has delicious sweet salty savoury cheesy bready flavours.
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Would order again.
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Bee Cheng Hiang Grillery
More details in profile & blog

A unique experience.
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This is a 6-course, curated menu of bak kwa and wine pairing. Each piece of bak kwa is grilled à la minute, served piping hot by staff only after you've finished the last round.
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The first 3 were paired with crunchy mixed nuts (almonds, cashews, walnuts), while the last 3 were paired with a fresh crisp salad (spinach, chard, lettuce, watermelon).
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In order, the succulent pieces of bak kwa included; Sliced Pork, Sliced Chicken, and Minced Pork. Staff then changed the set of cutlery and the side dish, followed by serving; Chicken Coin, Pork Coin, and the Gourmet Fusion.
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Interesting experience that also relies a lot on staff engagement, as they brief you on each piece when serving it. Takes a long time though, as it's designed to be savoured.
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Bee Cheng Hiang Grillery
More details in profile & blog

A unique dessert cake.
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This features a home made sponge cake, studded with bak kwa bits and shredded pork floss, layered with home made salted caramel buttercream.
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With a soft chewy grainy creamy texture, this cake surprises with its sweet salty savoury flavours that are well balanced and memorable.
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Bee Cheng Hiang Grillery
More details in profile & blog

This is aptly named, for its use of root vegetables including warm tender Japanese sweet potato slices, crispy fried yam / taro root strips, and little micro-greens.
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Staff will dress this salad tableside, with a home made sauce blend of shiso / perilla leaf and light soy sauce, lending a deep earthy herbal salty flavour to the natural vegetal earthy sweet flavours of the root vegetable salad.
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Completed with chunks of juicy chewy gourmet fusion bak kwa (pork belly and pork hind), lending a beautiful sweet salty savoury note.
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Bee Cheng Hiang Grillery
More details in profile & blog

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