Beng Hiang Restaurant Has All-You-Can-Eat Dim Sum Buffet For $22.80++
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Beng Hiang Restaurant Has All-You-Can-Eat Dim Sum Buffet For $22.80++

24th November 2020

Dim sum buffet at Beng Hiang

If you’re on a constant lookout for dim sum and yum cha experiences, here’s one you can consider. Beng Hiang Restaurant is offering an All-You-Can-Eat Dim Sum Lunch Buffet on weekdays, priced at $22.80++ for adults and $14.80++ for children. 

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Beng Hiang Restaurant
Image credit: Beng Hiang Restaurant

This renowned heritage Chinese restaurant takes pride in their Singaporean-Hokkien fare, bringing you authentic flavours from 40 years of traditional recipes. 

Siew Mai
Image credit: Beng Hiang Restaurant

You can expect more than 30 varieties of handmade dim sum that are made-to-order, as well as other local delights and desserts. Don’t leave without trying their Siew Mai. These little pork dumplings come in a trio and they are a treat for shrimp lovers. Be sure to get the Kong Ba Bao, where steamed mantou meets braised brisket.

Apart from their steamed options, relish in their fried dim sum creations such as the Crispy Beancurd Skin Roll with Prawn. This deep-fried delicacy has a crispy exterior that locks in a flavoursome centre. Alternatively, go for their Crispy Baby Squid In Honey Sauce, where chewy squid is served with a sweet and sour sauce.

Buffet timings start at 11:30am and end at 3pm, with a last order timing at 1:45pm from Monday to Friday. Do note that the lunch buffet requires a minimum of three people and it’s only available for dine-in on weekdays, excluding public holidays. As there are limited seats available, it is recommended that you call 6221 6695 to make a reservation or book via Chope.

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For more on dim sum, over to our review on Ho Yun Tim Sum, featuring creations handmade by an ex-hotel chef from Hong Kong. Alternatively, check out our top eight picks of affordable dim sum buffets in Singapore.

Address: 135 Jurong Gateway Road, #02-337, Singapore 600135
Tel: 6221 6695

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Featured image adapted from @brandylovefood and @kj.say.

This article was originally published on 8 September 2020.

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