Two culinary establishments, The Line at Shangri-La and the legendary Beng Hiang are teaming up for a sumptuous buffet
Founded in 1978, Beng Hiang has long been a cornerstone of Hokkien cuisine in Singapore, earning a loyal following by serving authentic flavours complemented by warm hospitality and family-style dining. Originally established in the Central Business District and now a fixture in Jurong, Beng Hiang remains dedicated to delivering simple, honest food made with heart. The restaurant preserves traditional recipes by using only the finest ingredients to craft each dish.
Now at The Line by Shangri-La, Beng Hiang brings its nostalgic flavours through its classic dishes such as the renowned “black” Hokkien mee. Unlike the typical pale version, this dish features a rich, thick broth made from pork bones and prawns, with crispy pork lard sprinkled on top for crunch. Each bite reveals layered flavours with a subtle hint of seafood.
Nostalgia continues with dishes like Fish Maw Soup, made with collagen-rich fish maw, celebrated for its ability to absorb flavours and provide a delicate, gelatinous texture. Filled with generous amounts of real crab meat, this dish is often described as a comforting tonic, a warm bowl of ultimate comfort food. Thanks to The Line’s buffet format, guests can enjoy seconds of this irresistible delicacy with ease.
A favourite among diners is the tender Kong Ba Bao, braised pork belly served with pillow-soft steamed buns. Marinated in premium dark soy sauce and slow-steamed for three hours, the pork is melt-in-your-mouth goodness. Whether wrapped in a soft bun or enjoyed on its own, this is one dish you won’t be able to stop at just two servings.
For a crispy, savoury treat, try the handmade Spiced Sausage and Fried Prawn Ball, both densely packed with minced meat or prawns, and vegetables, and seasoned with a special five-spice blend. A side of sweet and spicy sauce adds a new dimension to the taste.
The Braised Duck with Sea Cucumber features traditional Hokkien braising and stewing techniques. While similar dishes can become gooey and overwhelming, Beng Hiang executes it perfectly by slow-braising the duck and chunky sea cucumber in a savoury gravy for hours, resulting in a rich, smooth broth.
This special showcase of Beng Hiang’s signature dishes, expertly prepared by their culinary team, will be available alongside The Line’s international favourites until November 19.
