30 Jul '14, 3am

6StoneJars: Beng Hiang Restaurant: Father-in-law is a faithful fan of Beng Hiang — one of the oldest Hokkien r...

6StoneJars: Beng Hiang Restaurant: Father-in-law is a faithful fan of Beng Hiang — one of the oldest Hokkien r...

Father-in-law is a faithful fan of Beng Hiang — one of the oldest Hokkien restaurants in Singapore. We’ve been visiting over the years, and it seems like the food standard has slipped with each subsequent visit. Or is it because our palates have become more refined? We ordered the S$138+ set menu (for 4 to 5 people) with 7 courses, including dessert. One of the dishes is Hua Diao Poached Prawn , but we swapped it with Steamed Bun with Braised Pork Belly aka “kong bak pao”. Duck Salad 鸭丝沙律 The roast duck strips were a little stringy and the dressing too watery. Fish Maw Thick Soup with Crab Meat 蟹肉鱼鳔羹 The soup lacked sweetness and depth. Shame about the tasteless frozen crab meat too. Spiced Sausage & Fried Prawn Balls 五香虾枣 No complaints about the fried ngoh hiang and prawn rolls. Steamed Bun with Braised Pork Belly 扣肉花包 Thankfully their kong bak bao is still as good as eve...

Full article: http://aromacookery.com/2014/07/30/beng-hiang-restaurant-2/

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