Beng Hiang Restaurant

I have eaten enough Hokkien mee to know what’s an authentic one .

The ones we get to eat at most establishments may look similar appearance but they often lack the fragrance and umami of a good prawn broth and / or the fragrance of pork lard.
Most Hokkien mees out there just taste of black soy sauce and oyster sauce - plain salty and nothing else.

Beng hiang’s standard is always consistent.
The noodles are well stewed , soaking up the rich tasting gravy. I appreciate that fresh and firm prawns are used instead of those frozen crystal prawns that most places use which are not appealing at all.

The gravy is rich but not cloying and not overly salty - just nice .

Such a nice feeling to come back to this place and find that taste of familiarity again .

This place still does it the best.

Crisp and flavourful Ngoh hiang filled with minced pork and crunch water chestnuts.

I like how the restaurant has kept prices the same over the years .

The red carpet , red chairs and everything red beings back that nostalgic feel - exactly like most restaurants look in the 1970s.

This dish is also one of our must order and hasn't disappointed thus far. Wobbly, tender and juicy meat with a delicate balance between meat and fat sandwiched within a bun, brings back a lot of childhood memories ◡̈