Image credit: Beng Hiang Restaurant
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, priced at $26.80++ per adult on weekdays and $30.80++ on weekends.Â
Image credit: @benghiangrestaurant
This renowned heritage Chinese restaurant takes pride in their Singaporean-Hokkien fare, bringing you authentic flavours from 40 years of traditional recipes. They also have a really good and affordable dim sum buffet during lunchtime!Â
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, which makes for a great treat for shrimp lovers. If prawn is not your thing, they have Siew Mai with Otak where otah is added instead. Â
Apart from their steamed options, you can relish their fried dim sum creations such as the Deep Fried Beancurd Skin Roll with Prawn. This deep-fried delicacy has a crispy exterior that locks in a flavoursome centre.Â
Image credit: @benghiangrestaurant
In addition to dim sum items, the buffet includes zi char dishes such as the Sweet And Sour Chicken Chop and the Crispy Beancurd with Chicken Floss and Wasabi. You can even get the Fish Maw Thick Soup With Crab Meat to make your feast even more decadent! Do note that this soup can only be ordered once per table.Â
Buffet timings start at 11:30am and end at 2:30pm, with a last order timing at 1:45pm. Do note that the lunch buffet requires a minimum of two people and it’s only available for dine-in. As there are limited seats available, do make your reservations early!Â
For more steamy goodness, check out our list of the best dim sum places including ones from $1.50 onwards. Alternatively, read our dim sum buffet guide.
Address: 135 Jurong Gateway Road, #02-337, Singapore 600135
Tel: 6221 6695
Website
Beng Hiang is not a halal-certified eatery.Â
Feature image adapted from @benghiangrestaurant
This article was originally published on 8 September 2020.
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