Juicy, sweet, savoury and gratifying with smokey caramelised charred bits, bak kwa or sliced barbequed pork is a Lunar New Year staple that sees hordes of queues at stores across the island. Of course, the traditional version is always a winner, but for those who have more adventurous palates?
Beyond chilli and honey-glazed, we found a slew of unique bak kwa to feast on this year, from those laced with a boozy kick to luxurious truffle, crispy bak kwa and even one made of crocodile meat.
Old Seng Choong’s proprietary recipe of minced pork is brightened with yuzu zest and juice before going on the grill so you’ll get just a hint of bitter-sweet flavour from the fruit.
Plus, your order also comes in a beautiful tin box (colours are assigned randomly) with an ornate design and jewel tones.
Order here.
Modern European restaurants like Tablescape might not be synonymous with Chinese grilled meat treats, but that’s just what Tablescape is dishing up this year. And it’s giving its rendition extra decadence with Josper grilled bak kwa boasting fresh black truffle shavings. The meat sits in a marinade of sauce, brandy and truffle paste, before going in the Josper oven with applewood chips and charcoal.
There’s more: Presented in a woven basket, the bak kwa is also decked with edible gold leaf for an extra luxe touch.
Order here.
Restaurant, patisserie, and chocolaterie Mad About Sucre is best known for its Western provincial cuisine as well as handcrafted cakes and chocolates.
And this year, it’s rolled out a bak kwa that uses minced pork tenderloin melded with winter truffles. It’s then barbequed on a charcoal grill before getting flambeed with cognac and topped with sesame seeds. Fancy.
Order here.
And of course, who can forget Singapore’s obsession with all things mala. Sink your teeth into Fragrance’s rendition infused with mala spices for a tongue-tingling start to the year.
Order here.
The family-owned Kim Joo Guan uses 100 per cent Australian grain-fed fresh pork that’s chilled instead of frozen, and a traditional recipe that’s been handed down over four generations.
It also has mala bak kwa, which the brand says is sweet and spicy but not overwhelmingly so, and each slice is vacuum-packed to keep it fresh for longer.
Order here.
Unlike your regular chewy bak kwa, Fragrance has rolled out a thin crackling version of the snack and thrown in almonds for extra crunch.
Psst: It’s sold out at Fragrance’s online store and on its Shopee store (but we managed to find it online at iChangi), so get yours fast.
Order here.
Xi Shi Bak Kwa’s concoction is hand-made with premium-grade Brazilian pork slices marinated in high-quality stout then charcoal-barbequed. Great as a gift for stout-loving friends and family.
Order here.
For this vino-infused take on bak kwa, New Peng Hiang marinates its meat in a mellow wine from the New World; these typically have lower acidity, and more pronounced fruit flavours.
Order here.
Ever wondered what crocodile meat tastes like? If you have a taste for the more exotic, you can gnaw on Fragrance’s croc meat bak kwa. According to reviews, the meat is leaner, chewy, and has a similar taste to chicken bak kwa.
Order here.
This article was first published in The Singapore Women’s Weekly.