Kia Hiang Restaurant opened some thirty six years ago in 1975 at International Plaza and has come a long way from selling Singapores most renowned Claypot Spring Chicken to serving a surprising menu of delectable a-la-carte Chinese dishes and Dian Xin today. Kia Hiang has also been known for its innovation, being the first known restaurant in Singapore to produce the Black Pepper Fried Noodle and has since grown its menu based on the feedback of its customers.

Currently a key supplier of mooncakes in Singapore, Kia Hiang has also several firsts in this industry, such as the first to use pure durian puree in a mooncake as well as the first to produce a bak-kwa? (barbecue pork) concoction of this delicacy.

Our central kitchen is operated by a team of experienced and dedicated professionals who strive continuously to create and bring forth new delicious confections for our valued customers.

Our corporate customers include hotels, clubs, restaurants and prominent food caterers And our direct consumers come mainly from regular road shows and direct retail sales.