With the Lunar New Year festivities in full swing, we look ‘bak’ on an old favourite dish. Here’s the who, what,where, and when of this juicy delicacy, and why we love it so much!
Once again, we come to that time of year where the queues begin to form in front of Kim Hock Guan, Lim Chee Guan, and Kim Hwa Guan. In short, it’s a good time to be a Guan.
Despite all the grumbling about price increases during this festive season, many Singaporeans are still willing to go that extra mile, sometimes literally, just for that perfect chewy slice of meat – Bak Kwa.
Back to ‘Bak’ Kwa: Everything you didn’t know about Bak Kwa
So, what is it that gets us so excited about this simple, yet satisfying dish? First, the history.
Bak Kwa, the before
Originating in Fujian, a Southeastern province in China, the delicacy was first created as a tasty way to gobble up leftovers. Meat was sliced into thin sheets, marinated with sugar and spices and air-dried, before it was heated over a hot plate to preserve it for a longer period.
The poverty of the working class, at that point, meant that meat was a delicacy enjoyed only on special occasions, and so Bak Kwa soon came to be associated with the celebrations of Chinese New Year.
Charcoal grilling Bak Kwa became popular in Singapore
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Bak Kwa Singapore
The Southern Chinese diaspora in the 19th and early 20th century introduced Bak Kwa into Malaysia and Singapore. The disadvantages of air-drying meat soon became apparent, as the sheets of meat began to attract salivating pests of all kinds, and hawkers had to keep a close watch on their wares at all times.
Charcoal grilling became much more common, and the Bak Kwa varieties in Singapore began to distinguish themselves from their Chinese cousins through their smokier taste.
The Appearance
Bak Kwa ranges in appearance from brown to red, depending on the colouring additives contained in the meat. The auspicious red of the meat and packaging helps to make this ubiquitous Chinese New Year food worthy of being presented to relatives and business associates alike.
The meat is most commonly cut and sold in square slices, although many shops also offer ‘golden coin’ Bak Kwa, where the meat is cut in small circles.
The Taste
Whether or not you prefer the sweet and smoky Lim Chee Guan, the tasty and chewy Bee Cheng Hiang, or the textured succulence of Kim Hock Guan meats, it’s almost a surety that every Chinese family in Singapore will have a favourite brand of Bak Kwa.
Bak Kwa is most commonly made with pork—either sliced or minced. Minced pork Bak Kwa is fattier and softer, while sliced pork Bak Kwa is leaner and chewier.
The meat is marinated with sugar, honey, salt and other spices, and possesses a more complex fragrance and taste in consequence. Those who have never tasted Bak Kwa before, may feel that the meat is a softer and sweeter version of meat jerky.
Chili Bak Kwa is also commonly available for those who prefer a bit of a kick with their meat. In order to cater to varying dietary restrictions, chicken, beef and even vegetarian Bak Kwa are becoming much easier to find.
Chilli and vegetarian Bak Kwa are also popular in Singapore
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Where to get your Bak Kwa in Singapore
Here is our 5 recommendations of Bak Kwa brands in Singapore. Don’t wait till the last minute or you could be spending hours in line!
Lim Chee Guan
⦁ 203 New Bridge Road Singapore 059429
⦁ 1 Park Road, People’s Park Complex, #01-25, Singapore 059108
⦁ 2 Orchard Turn, ION Orchard #B4-37 Singapore 238801
Kim Hock Guan
⦁ 150 South Bridge Road #01-02 Fook Hai Building Singapore 058727 | Tel: 65352536
⦁ 180 Bencoolen Street #01-25 The Bencoolen Singapore 189646 | Tel: 68357118
Bee Cheng Hiang
⦁ 391 Orchard Road, Takashmaya, #B207-4-1, Singapore 238873 | Tel: 6835 4546
⦁ 311 Upper Changi Road, Bedok Mall, #B2-23, Singapore 467360 | Tel: 6844 9515
⦁ Hougang Mall 90 Hougang Avenue 10 #B1-20 Singapore 538766 | Tel: 6385 3938
⦁ JEM #B1-40 50 Jurong Gateway Road Singapore 608549 | Tel: 6339 3977
Kim Hwa Guan
⦁ 32 New Market Road People’s Park Food Centre #01-1022 Singapore 050032 | Tel: 90062026
Kim Joo Guan
⦁ 257 South Bridge Road Singapore 058806 | Tel: 6225 5257
Which is your favourite Bak Kwa Singapore? Tell us in the comments section above or share your pictures through Instagram via our The Food Journal App #thefoodjournalsg. Keep up-to-date with all the latest restaurant reviews and news on Facebook.
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