Singapore’s culinary identity is a dynamic tapestry woven from time-honoured traditions, generational memories, and stories that have matured alongside the nation itself. In a modern landscape where dining trends shift with astonishing speed, the survival of heritage institutions is a profound cultural necessity. It is against this backdrop of preservation that Beng Hiang Restaurant, one of Singapore’s most cherished heritage dining institutions, makes its triumphant return. Commencing a special culinary residency on 26 June 2026, this legendary pioneer of Hokkien gastronomy has found a prestigious new home at Shangri-La Singapore, inviting multi-generational families, discerning business leaders, and global travelers to experience its timeless flavors through an elevated, contemporary lens.

Established in 1978, Beng Hiang has spent nearly half a century anchoring Singapore’s local food narrative. For forty-eight years, the restaurant has functioned as far more than a place to consume a meal; it has served as a living archive of human connection. It is an institution woven seamlessly into the milestones of countless local families—the background for boisterous Sunday lunches surrounded by grandparents, milestone anniversary celebrations, corporate deals sealed over shared plates, and comfort dishes ordered completely by instinct without ever needing to look at a physical menu.

The relationship between a heritage restaurant and its patrons is anchored in trust—trust in the consistency of flavor, the warmth of hospitality, and the preservation of a distinct cultural identity. By entering a culinary residency at Shangri-La Singapore, Beng Hiang is not merely reopening its doors; it is initiating a sophisticated evolution. As the structural steward of this new chapter, Shangri-La Singapore provides a luxurious sanctuary where Beng Hiang’s traditional roots remain deeply grounded while the overarching guest experience is refined to meet the expectations of today’s luxury dining market.

Stephan Kapek, Vice President Operations and General Manager of Shangri-La Singapore, notes that preserving the heritage brands and food stories that have shaped local food culture becomes increasingly important in a rapidly changing dining landscape. He emphasises that Beng Hiang holds a special place in the memories of many, and the hotel is honoured to serve as steward of its next chapter. Through this residency, the goal is to carry forward Singapore’s rich culinary heritage in a way that remains meaningful, relevant, and lived—thoughtfully evolved for today’s diners, international travellers, business guests, and a new generation discovering authentic Hokkien cuisine.

The soul of any legendary restaurant resides within the people who guard its kitchen secrets and cultivate its front-of-house relationships. Leading Beng Hiang’s high-profile transition into Shangri-La Singapore is a dedicated leadership team that has spent decades shaping the brand’s identity across its previous locations. Food and Beverage Manager Tony Leong brings extensive expertise in managing Chinese dining operations and guest experiences, ensuring the service remains warm and familiar. Alongside him, Chinese Sous Chef Tan Peng Chiew serves as the guardian of the kitchen’s legacy. Having been personally mentored by Beng Hiang’s original founders, Chef Tan protects the authentic Hokkien flavor profiles and time-tested culinary methodologies that form the foundation of this high-end residency.

The culinary blueprint for the 2026 residency represents an intentional equilibrium between the preservation of iconic staples and the introduction of meticulously curated, elevated creations. At the center of the menu are Beng Hiang’s classic signatures, executed with the exact, trusted techniques that built the restaurant’s fame. Guests can look forward to the Seafood Hokkien Noodle, featuring thick, luxurious noodles slow-braised to a perfect chew within a deeply rich, housemade pork bone and prawn broth. The menu also highlights the comforting Superior Crab Meat and Fish Maw Broth, and the texturally brilliant Crispy Oyster Omelette served with a signature homemade chilli sauce. Celebratory classics continue to honour communal dining, including the Slow-braised Pork Belly with Steamed Bun, the aromatic Cherry Wood Charcoal-Roasted Boneless Suckling Pig, handmade Crispy Five-spice Pork Roll and Prawn Ball, and the deeply savoury Braised Duck with Sea Cucumber.

Complementing these historic icons is a spectacular selection of new, highly creative dishes engineered specifically for communal celebrations and contemporary palates. These additions include the Tea-smoked Crispy Chicken, Fuzhou Fish Noodle with Seafood, and the Slow-braised Hokkien Duck with Aged Ginger. Diners can also experience the vibrant Fuzhou-style Prawns with Fermented Red Rice Wine, and the Fujian-style Steamed Mud Crab with Glutinous Rice, a grand centrepiece designed for sharing where the natural juices of the pristine crab seep directly down into a bed of seasoned glutinous rice.

To add another layer of sensory depth to the residency, Beng Hiang has introduced a dedicated Fujian Heritage Tea Programme. Rooted in the traditions of Fujian, the geographical birthplace of Hokkien culture, this initiative pairs premium tea varietals with the rich, savory profiles of Hokkien cooking to encourage a thoughtful “slow dining” experience centred around conversation and connection. Guests can choose between traditional hot table brews or contemporary, refreshing cold-brewed expressions of highly sought-after leaves. Highlights include the roasted Wuyi Mountain Da Hong Pao, which cuts through the richness of the roasted meats beautifully, the floral Anxi Tieguanyin, and the traditionally scented Jasmine Dragon Pearl tea.

To commemorate this monumental homecoming, special opening initiatives are available for patrons. Guests dining at the residency during its launch window from 26 June to 10 July 2026 will receive a specially curated welcome gift alongside an exciting sure-win giveaway. Furthermore, Shangri-La Circle members can earn 2X Points on all dining expenditures at the venue until 31 July 2026. As Beng Hiang begins this historic chapter within the polished halls of Shangri-La Singapore, old friends and a new generation of gourmands alike are warmly invited to take their place at the table and celebrate the enduring spirit of authentic Hokkien cuisine.

Beng Hiang will welcome guests for lunch and dinner from 26 June 2026.

For booking enquiries, please call: +65 62216695 or +65 62216684, or email: contactus@benghiang.com Website: www.benghiang.com