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Hand in Hand Beijing Restaurant

398 Wishlisted
Since our establishment in 2004, we are dedicated to serving our customers with love and sincerity. We insist to use fresh and healthy ingredients, and never compromise on the quality of food ever since day one. Thanks to our local and overseas supporters, over the years, we have expanded our food variety from Northern China Delights to Dim Sum, Hand-made Ramen, Mala Hot Pot, Griddle Cooked Dish, etc.

141/143 Jalan Besar
Singapore 208859

(open in Google Maps)

10:00am - 03:00pm
05:00pm - 10:00pm

10:00am - 03:00pm
05:00pm - 10:00pm

10:00am - 03:00pm
05:00pm - 10:00pm

10:00am - 03:00pm
05:00pm - 10:00pm

10:00am - 03:00pm
05:00pm - 10:00pm

10:00am - 03:00pm
05:00pm - 10:00pm

10:00am - 03:00pm
05:00pm - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

I don’t recall seeing this dish on the menu during my previous visits but since bittergourd with salted egg is something my parents and I like, ordering it was a no-brainer.
Sliced at a very sharp angle into thin, broad pieces, the bittergourd was medium-soft to the bite and retained a certain juiciness as well as its innate flavour. There was sufficient salted egg yolk sauce to coat the vegetable evenly but not to overwhelm.
Bottom line: It’s appetising enough to qualify as a new must-have for us.

Instead of our usual orders at “Hand In Hand Beijing Restaurant”, we decided to try two new kinds of dumplings on our most recent visit, of which this Fish Meat Dumplings was one of them. I really like how light and fresh both skin and filling taste, which isn’t surprising considering how all their dumplings are made by hand fresh on the premises. Chopped chives are mixed into the soft filling too, giving it additional fragrance. I relished this dumpling most swished through black vinegar and topped with shredded pickled ginger.


These spicy and salt-seasoned fried sardines were really addictive. Each fish, measuring between 4 to 5 inches, came coated in a thin crunchy batter and was completely edible from its bones and fins to its head and tail.
Pretty sure they‘d go very well with beer.


Scallion, garlic, oil, chicken - with this combo, it was inevitably awesome. The bird was bone-in, so expect a lot of bones.

This left a bad taste in our mouths (figuratively) because it's basically normal fried rice plus a few hidden prawns. To its credit it's delicious and how a Chinese fried rice should be, but that got overshadowed.

You can tell these aren't any chilli oil wantons. The skin is so thin and soft you can slurp up the dumplings. However, I can imagine people who prefer firm and plump ones to be ambivalent about these.