For Chinese New Year this year, the company I work at decided to have its celebratory lunch at Beng Thin Hoon Kee. Our bosses chose a set menu beforehand, so I do not know the names of the dishes that we had, but can only describe them.
First off, we had soup that contained black moss, tofu and pieces of scallop. Tasted standard.
Cod is one of my favourite fishes. It has a distinctive taste and it does not take much to make it taste good. One of the most common styles of cooking cod, is with soya sauce, spring onions and slices of ginger. This is what Beng Thin did, and there were no traces of fishiness.
Beng Thin's ngoh hiang and prawn rolls are slightly nicer than Beng Hiang's, in that they taste more refined and are not as oily.
The brocolli with prawns tasted ordinary. At least they used huge, crunchy prawns.
I am unable to comment on the noodle dish as I did not touch it.
On the whole, the food at Beng Thin Hoon Kee tasted very average to me, and nothing stood out. Perhaps it is because we did not have any of the restaurant's specialities, aside from its ngoh hiang and prawn rolls. But the dishes that we did have were unfortunately not special enough in taste, flavour, texture or presentation to make me want to return.
Beng Thin Hoon Kee
65 Chulia Street
#05-02 OCBC Centre
Opening hours: Daily, 11.30am - 3pm, 6pm - 10pm