I have never thought that the traditional Fujian Cuisine Restaurant is housed among the OCBC Commercial building at Chulia Street with the main entrance through the carpark.
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| Entrance of Beng Thin Hon Kee Restaurant |
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| Dining Floor |
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| Wet Tissues Packets |
The use of robot servers had kind of surprise me as I thought that the Chinese Restaurant will still keep their traditional way of serving food than adopting the technology to take over the jobs.
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| Robot Server |
It was a birthday dinner for one of us and it's also the reason why we were here for some Authentic Fujian Dishes, highly raved by the Birthday Guy.
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| Longevity Buns |
Starting off the meal with Prawn Ball Nghoh Hiang which is the restaurant's Signature. These starters were deep-fried to their perfection without being too greasy and a mixture of cucumber with shredded carrots as part of the plate.
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| Prawn Ball Ngoh Hiang |
Let's start off by dipping the Ngoh Hiang in the sweet Sauce.
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| Ngoh Hiang |
The Hei Zo aka Prawn Ball had a good balance of Prawn Meat together with pork.
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| Prawn Ball |
The dish is well-loved for its delicate flavours and it seems like "Yi Pin Guo" 一品锅 to me just that the claypot was filled with tender Braised Duck meat.
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| Braised Duck With Sea Cucumber 砂锅石参大鸭 |
The Sea Cucumber together with the duck was braised for hours and its really a stomach comforting dish for us.
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| Tender Duck meat |
Here's my portion of the savoury gravy drowning the tender dark meat and sea cucumber.
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| Duck Meat & Sea Cucumber |
This Signature dish features scrambled eggs tossed with carrots, springs onions, yellow onions, shitake mushrooms and was served with lettuce.
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| Shark Fin Scramble Egg with Lettuce 桂花翅 |
We are supposed to scoop these ingredients onto the lettuce and wrap them up.
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| Shark Fin |
I have never eaten such a dish before and I thought it was quite special to bite the fresh lettuce with crunch that wrapped the filling that was accompanied by the sweetness of the distinctive egg.
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| Wrap them in the lettuce |
The Fujian Fried Noodles is one of their signature dishes. The presentation of the dish had already bought me over. The dish comes with the typical Hokkien style thick flat noodles and looked savoury in its thick brown luscious gravy.
The dish was tossed in light soy sauce, pork stock, prawn stock and garnished with spring onions, and fried onions. Beansprouts, deshelled prawns, tender pork slices were part of this creation and not forgetting the pork lard that makes the dish more fragrant.
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| Fujian Fried Noodles 福建炒面 |
The Braised Pork Bun is another classic Hokkien Dish whereby the pork belly was braised in soy sauce gravy and simmered.
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| Braised Pork Bun 扣肉花包 |
The pork belly had a robust herbal meaty flavour and the plain soft and fluffy buns held them in between.
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| Look at the dark sauce coating the Pork Belly! Yums! |
I love braised food and the flavours of the pork belly were addictive.
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| Braised Pork Belly Bun |
The food at Beng Thin Hoon Kee Restaurant is kind of an eye-opener for me as they served traditional Fujian Dishes that we will not usually find elsewhere. The dishes served are hearty with good portions size, suitable for communal group dining. Now that I have learnt of Beng Thing Hoon Kee Restaurant, I will not hesitate to recommend it to someone who is in the search of authentic Fujian cuisine like this.
Rating: 4 / 5
Location: OCBC Centre, 65 Chulia St, #05-02 Singapore 049513
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