There are many things to look forward to during Chinese New Year. The company, the red packets, and most importantly, for some of us to say the least, the food. And aside from the rounds of hotpot and baked goodies we’ll be filling our tummies with, there is one main staple that many of us can’t live without — and it’s bak kwa.
From brands like Lim Chee Guan to the iconic Bee Cheng Hiang, we scope out the best places to get delicious slices of bak kwa in Singapore just in time for the Chinese New Year festivities.
Bee Kim Heng has been steadfastly selling bak kwa since 1951. The family business, which is located in the popular People’s Park Food Centre, continues to use charcoal to grill their bak kwa, infusing a lick of smoke and fire to their creations.
32 New Market Rd, #01-1010 People’s Park Food Centre, Singapore 050032
Golden Gourmet was founded in 2018 by siblings Josephine and Sky. The duo have been aiding their family’s bak kwa business since they were six. The experience helped and led them to start Golden Gourmet. The Premium Organic Chicken Bak Kwa made with lacto-chicken is among the brand’s offerings.
8A Admiralty St, #05-31 Food Xchange @ Admiralty, Singapore 757437
Founded by Simbian Chua, Century Bakkwa is the place to go if you’re looking for unconventional flavours. For one, there’s the Truffle Bakkwa with the namesake fungi. And then there’s the Yuzu Osmanthus Bakkwa for those who want a little flora and citrus to cut through the richness of bak kwa. Either way, all of Century Bakkwa’s creations are made with 100 percent Spanish Iberico pork.
30 Dunlop St, Singapore 209358
Whether you have vegan friends visiting or have turned vegan yourself, Angie’s Tempeh can still fulfil your bak kwa craving with its Tempeh Bak Kwa. Yes, you read that right. Founder Angeline Leong has found a way of transforming the humble fermented soybean product into delectable jerky.
Order via Angie’s Tempeh website here
Now located along Changi Road between Kembangan and Eunos MRT, Kim Peng Hiang has been selling bak kwa since the 1930s. The family-owned business is most known for the Pineapple BBQ Pork, which has sweet pineapple embedded between the savoury pork. Come early and be prepared to queue – you’ve been warned.
465 Changi Rd, Singapore 419886
Now helmed by third-generation owners, Hu Zhen Long reminds us of an older time with its retro shopfront and products. The brand was founded in 1948 and its bak kwa offerings include more unusual proteins of beef, crocodile and lobster aside from the usual sliced pork that we’re all familiar with.
4 Sago St, Singapore 059015
Kim Tee is nestled within the Serangoon Gardens neighbourhood where they have been since opening in 1976. You might also hear them before referred to as Ang Sar Lee, which points to the red zinc rooftop that crowns the shophouse. Kim Tee continues to use the family recipe and grill the bak kwa over charcoal from start to finish.
22 Maju Ave, Singapore 556695
Sang Hock Guan is a small family-run operation diligently grilling its bak kwa with charcoal under an HDB block in Ang Mo Kio. Because of its compact size, do head there early before it gets snapped up especially when festive seasons are near.
163 Ang Mo Kio Avenue, #01-446, Singapore 4560163
Peng Guan is the brainchild of friends Zhang Ziyue and Lee Kok Keong who started as hobbyists making jerky for their friends and family before launching in 2014. They still continue to make the bak kwa by hand for the best texture and flavour. And with multiple locations dotted islandwide, Peng Guan is also one of the more accessible retailers on this list.
Peng Guan has multiple locations in Singapore
Situated in Empress Market, former pig butcher Teo Kim Wah founded Kim Wah Heong in 1981. To date, the hawker stall still attracts crowds waiting patiently for his smoky charcoal grilled bak kwa.
7 Empress Rd, #01-92 Empress Market, Singapore 260007
This article was first published in Singapore Women’s Weekly.