Opened its doors way back in 1981, Bee Heong Palace Restaurant, busting with a familiar Hokkien diner charm, has withstood the test of time and its particularly impressive given Singapore's ever-changing culinary scene.
Sporting reasonably-priced classics and genuine recipes from its early days, Bee Heong Palace prides itself on staying true to its founding principle of preserving the local dialect heritage by letting all the people, no matter the age or income, savour and appreciate the best of the efforts put into every single dish.
Beyond a plethora of authentic mainstays like the fish maw soup, hokkien mee, braised pork belly and the all-time crowdpleaser - oyster omelette, the menu at Bee Heong Palace has gotten a cultural spin over the years, which sees the inclusion of many other tze char favourites as well as beloved dishes like the Fujian-styled popiah. Under a new leadership of a new management team, the Company looks to embark on a re-branding exercise to uplift the memorability of Bee Heong Palace brand experience, creating a more distinctive and impactful connection with the next generation of consumers in hopes to rekindle the market's enthusiasm for one of the greatest cornerstone of the Singaporean heritage - Hokkien cuisines.