Henghua is a minority Chinese dialect of the immigrants from Putian in Fujian province. The dialect and cuisine are closest to that of Foochow and Hokkien dialects, but is also unique in its own ways. Putian is located near the coast, which explains why ingredients like sea weed, oysters, clams and other seafood are dominant features in the Henghua cuisine.
The Henghua Lor Mee (braised noodle) is a must have with the regulars. Unlike the Hokkien’s dark sauce version, Henghua Lor Mee is a white broth wok-cooked version with a hearty serving of ingredients which include vegetables, seafood, pork and clams. Other signature dishes include Fried Henghua (Fine) Bee Hoon, Fried Mee Sua (with black seaweed and peanut toppings), Stir Fried Flower Clams with Chilli, Fried Batang Fish, Stir Fried Kai Lan with Bean Curd Skin, and Prawn Fritters.
Even after three generations, Ming Chung is preserving the legacy of the cuisine while upholding a new tradition that is the Singapore Henghua way. An open-hearted approach and the prominence of seafood such as clams, oysters and seaweed that belong to Henghua are now coupled with a Singaporean robustness, stronger flavours and irresistible local wok-hei.