Your favorite reviewer had another “Eureka!” moment when he unearthed this little Hokkien gem amidst the Amoy Street “foodies’ enclave”. Stewing in a stuck-in-the-’60s, down-in-Chinatown atmosphere, Beng Hiang Restaurant certainly made good its traditional appeal.

You can’t really eat Chinese food without having pork, so we pigged out with their fabulous King Pork Ribs and Kong Bak Pao — heaven in a Chinese dish!

King Pork Ribs	Kong Bak Pao

The ribs sizzled with the unique taste of its sauces, while somehow still managing to showcase the natural sweetness of the meat. The Kong Bak Pao completely satisfied our craving: it was yummy, all its meaty gelatinous goodness bathed in dark sauces, then wrapped up in a soft white bun before arriving in your mouth for the ultimate euphoric taste sensation.

Duck Salad	Kailan with Salted Fish

The Duck Salad, the appetizer, did a good job stirring up our stomach juices with its delicious and light flavors. Then came the Kailan with Salted Fish, which went perfectly with white rice.

Fried Oyster Omelette Overall Rating:

Another big hit with this reviewer was the Fried Oyster Omelette. The crispy flour skin at the top had a crispy texture. Artery-clogging, yes, but every bite was oh-so-nice! And the oysters at Beng Hiang are big, fresh and succulent.

One more fabulous thing about this place? At Beng Hiang you’ll find good food that doesn’t cost you an arm or your firstborn. Prices are nice and reasonable; our feast worked out to be less than S$20 per person. We’re sure your financial advisor would approve.

As told to Elizabeth Low

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