Beng Thin Hoon Kee Restaurant 茗珍奮記菜館 (Raffles Place)

Recommended dishes: Fried Oysters & Hokkien Mee

How can one ever miss out on having braised pork buns, or kong bak bao, at a Hokkien restaurant! Featuring a rich savoury braised sauce, the braised pork belly here was flavourful although I found it slightly on the fatty side. The wheat buns here, despite being thinner, were pillowy and had a nice bready aroma.

Never knew about this carpark rooftop restaurant serving traditional Hokkien cuisine until mum introduced to us. I was very surprised with the crowd considering its location is pretty hidden, although many of the older generation would probably know of its existence.

We had the braised chicken with lotus seed stuffing, a dish that’s off menu, but very skilfully deboned and stuffed with bountiful ingredients such as lotus seeds, roast pork, shiitake mushroom and bamboo shoots. You could tell that it was probably braised for hours based on how easily we could tear the tender chicken meat apart. Personally, it’s not a dish that I preferred due to the powdery texture of the lotus seeds. That being said, it was still a wholesome dish. Do bear in mind to order the dish in advance.

This Signature dish features scrambled eggs tossed with carrots, springs onions, yellow onions, shitake mushrooms and was served with lettuce.

We are supposed to scoop these ingredients onto the lettuce and wrap them up.

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.

This features scrambled eggs tossed with deshelled crab meat, carrots, white onions, spring onions, shiitake mushrooms, and served with lettuce.
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Take some of the mixture, and wrap it as filling within the lettuce.
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Bite in, and you get the fresh juicy vegetal sweet flavour of the lettuce with a light crunch, followed by the robust eggy sweet savoury flavour of the filling with a soft chew.
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You can taste the distinct notes of the egg and crab, so fresh. Loved every bite of this, I polished it off.
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Beng Thin Hoon Kee Restaurant
More details in profile & blog

This is unique, their version being vastly different from elsewhere.
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The egg omelette is fried till paper-thin and crispy, almost like a cracker of sorts, with an eggy oily flavour.
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There doesn't seem to be any sweet potato starch used.
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The fresh oysters are large and juicy, marinated in a house chili, each bite a burst of sweet spicy salty briny flavour. Decadent but so good.
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Beng Thin Hoon Kee Restaurant
More details in profile & blog