Lunar New Year is just around the corner and it’s time to buy and order your favourite Bak Kwa if you haven’t already done so.  Bak kwa, commonly referred to as rou gan, is our all-time favourite CNY snack and essentially, it is a thin slice of barbecued pork characterized by its sweet, smoky, and savory taste.

We are not sure about you, but Bak Kwa is a snack that we crave all the time and not just during Lunar New Year. We really can eat it all year round!

Century Bak Kwa is a local artisanal bak kwa shop that offers charcoal-grilled Bak Kwa handmade using Spanish pork. Their Bak Kwa is marinated in house with precision, batch by batch, and grilled on charcoal on premise in small batches to ensure the consistency and quality.

Century Bak Kwa has perfected the craft of making Bak Kwa, turning it into not just a festive delicacy during Lunar New Year but a year-round treat for those who crave a slice of tradition, perfectly charred and packed with flavor.

Fans of Century Bak Kwa call it the Hermes of Bak Kwa, and that is the best testimony of where they stand in terms of taste and quality.

Unlike most Bak Kwa chains in Singapore that produce their Bak Kwa using machines, Century Bak Kwa is an independent shop and the handmade Bak Kwa is grilled at their shop in small batches.

The Bak Kwa slices are thick, juicy and tender. Other than the original flavour, they also offer an array of modern flavours including lychee, yuzu, pineapple, hawthorn and black truffle. Once you’ve tried their premium Bak Kwa, everything else pales in comparison.

And don’t miss out on their homemade Golden Pineapple Tarts—available in original, ondeh ondeh, prune, strawberry—which are super addictive. These are made using premium French butter, so every bite is luxurious, decadent and oh so satisfying. Totally worth the calories, we would say!

There may be no lack of brands out there offering CNY goodies, but Century Bak Kwa has won our hearts for their dedication to perfection. Apart from the taste, can we also say they have the best-looking packaging?

They nailed the aesthetics part, making their goodies an ideal gift for that someone special. Truly the best Bak Kwa in Singapore, and if you haven’t tried, you are missing out.

They have limited slots available from until the start of Lunar New Year, shop for your Bak Kwa online at Century Bak Kwa.

Century Bak Kwa
30 Dunlop St
Singapore 209358

This post was brought to you by Century Bak Kwa.

New Eastern Kim Tee—a traditional Bak Kwa shop in Serangoon Gardens—is now selling Bak Kwa Fries. The popular Bak Kwa shop has created the Bak Kwa Fries using its popular signature recipe.

Unlike their usual Bak Kwa slices which are made considerably thinner than most Bak Kwa that you get in Singapore, they have made the Bak Kwa Fries thicker, chunkier and juicer.

Forget about spam fries, you need to try this new Bak Kwa Fries!

Starting out from humble roots, turning his interest into passion and passion into a business, founder, Mr Teo Kim Tee began his own signature brand—New Eastern (Kim Tee) Dried and Minced Pork—back in 1976, setting up shop in the heart of Serangoon Gardens. They’ve remained at the same location ever since and have now grown to become a popular name among many.

Their bak kwa is unique in that it is made considerably thinner than most, allowing the complex smoky aromas and sweet, porky flavours to melt on the tongue. Priding themselves on producing bak kwa that is 100% hand-made, their products begin the traditional way, cooked in a charcoal oven before subsequently grilled over a charcoal stove.

Now, back to the Bak Kwa Fries. It is available at an introductory price of S$6 and they are freshly prepared at New Eastern Kim Tee at Serangoon Garden (22 Maju Ave) and Chinatown (22 Sago St).

And from 22 to 26 Dec 2020, New Eastern Kim Tee is offering free delivery with no minimum order for the Bak Kwa Fries!

New Eastern Kim Tee Bak Kwa
22 Maju Avenue
Serangoon Gardens
Singapore 556695
Tel: +65 6283 2829 / 9138 6665
Nearest Station: Serangoon

Read our post to find out how bak kwa is made at New Eastern Kim Tee.

The coming of the Lunar New Year marks the start of many things for the Chinese, with excessive feasting and snacking ranking the highest among our list of priorities. Among the popular mainstays such as pineapple tarts, love letters and other confectionery delights, the one we always go berserk for, is bak kwa—otherwise commonly known as rou gan or barbecued pork jerky.

Starting out from humble roots, turning his interest into passion and passion into a business, founder, Mr Teo Kim Tee began his own signature brand—New Eastern (Kim Tee) Dried and Minced Pork—back in 1976, setting up shop in the heart of Serangoon Gardens. They’ve remained at the same location ever since and have now grown to become a popular name among many.

Their bak kwa is unique in that it is made considerably thinner than most, allowing the complex smoky aromas and sweet, porky flavours to melt on the tongue. Priding themselves on producing bak kwa that is 100% hand-made, their products begin the traditional way, cooked in a charcoal oven before subsequently grilled over a charcoal stove.

As of today, the family heirloom that is Mr Teo’s bak kwa is run by his two grandchildren who not only aim to ensure that his legacy lives on but to give the brand itself a breath of new life through contemporary approaches—all while maintaining the stellar standard of their traditional handmade bak kwa.

OVER 40 YEARS OF TRADITION

Boasting more than 40 years of tradition in the way that they select and prepare their barbecued pork jerky, one can expect nothing short of pure deliciousness from its lovely sweet glaze, to the smoky and charred exterior that gives the bak kwa its signature taste.

Every batch of fresh pork undergoes a careful inspection process to ensure that only the best quality products are used. In addition, they also take the extra step in trimming off excess fat, making sure that their bak kwa is kept fairly lean—great news for all of you health conscious folks.

No preservatives are added, which also means that the average shelf life of their bak kwa is only about 1 to 2 weeks if stored properly. Although, if you’re a sucker for bak kwa like us, chances are they won’t last more than 5 days.

SLICED BAK KWA

If you’re new to their products, then you surely won’t go wrong with their Sliced Bak Kwa. Considerably thinner and sweeter than other brands, every strip melts delightfully on the tongue, creating a different experience altogether.

Allowed to roast in a massive charcoal oven, their bak kwa is laced with a strong smoky aroma as well as a crispy, char-grilled exterior. We particularly enjoyed this version as it has a nice chew to it, a vital quality when it comes to any meat jerky.

SIGNATURE BAK KWA

If you prefer an alternative with a little less chew, we highly recommend their Signature Bak Kwa that features finer bits of minced pork.

This version is much softer and pulls apart much easier, which is also great for the older folks or even young children who struggle with chewing. Boasting the same aromatic qualities of its chewier counterpart, one will find it hard to stop at just one piece.

CHILLI BAK KWA

Fancy a bit of heat? Their popular Chilli Bak Kwa comes with a decent amount of spice that does well to tease the tongue without leaving you sweating buckets. Speckled evenly throughout with chilli seeds, every bite promises a sharp kick of chilli that nicely complements to sweet barbecue flavour of the jerky.

GOLD COIN BAK KWA

Designed to look like coins, these bite-sized discs of bak kwa are especially good for kids who are never able to finish one whole square of bak kwa on their own. Think of them as little edible coins packed with smoky, meaty flavour that not only bring luck but serve as a tasty treat on-the-go.

A savoury-sweet snack that resembles the texture of cotton candy—if cotton candy were made of dry, fluffy, finely shredded savoury-sweet pork—is pork floss. A versatile product with several applications, we absolutely love this atop a bowl of congee, in a salad or simply scattered over buttered toast.

The folks here specialise in two varieties—crispy and soft. The crowd-favourite crispy version delights with the crunch that it gives, especially when some of the pieces clump together and get even crunchier.

The soft one takes on a much lighter hue and is much fluffier in comparison. Just as delicious, the soft pork floss melts easily on the tongue and, like a fine powder, delivers a massive flavour punch that coats the entire mouth.

Sweet, savoury and oozing with a flavourful barbecued pork aroma all in one, we can already see ourselves piling this onto everything.

New Eastern Kim Tee Bak Kwa (Flagship)
22 Maju Avenue
Serangoon Gardens
Singapore 556695
Tel: +65 6283 2829 / 9138 6665
Daily: 10am – 9pm
Nearest Station: Serangoon

New Eastern Kim Tee @ Toa Payoh
210 Toa Payoh Lorong 8, #01-69
Singapore 310210
Tel: +65 9738 8458
Nearest Station: Braddell

New Eastern Kim Tee @ Old Airport Road
51 Old Airport Road, #01-112
Singapore 390051
Tel: +65 9028 4606
Daily: 7am – 11pm
Nearest Station: Dakota

New Eastern Kim Tee @ Potong Pasir
147 Potong Pasir Avenue 1, #01-85
Singapore 350147
Tel: +65 8783 5762 / 9011 7743
Nearest Station: Potong Pasir

New Eastern Kim Tee @ TANGS Orchard
310 Orchard Road
Singapore 238864
Tel: +65 9138 6665
Daily: 10.30am – 9.30pm
Nearest Station: Orchard

This post was brought to you by New Eastern Kim Tee Bak Kwa.

Lunar New Year is just around the corner and you know what that means—the bak kwa season has arrived!

Among the many festive snack foods available, this sweet barbecued pork delight remains one of our top few must-haves. Sure, there are loads of brands out there selling the same thing and often we find ourselves returning to same old few.

Whether you’d rather go for the cheapest option or the best quality product out there, here we have compiled the price index of the most popular bak kwa stalls around for 2019 to give you the most bang for your bak.

BEE CHENG HIANG

A household brand that most of us are no strangers to, Bee Cheng Hiang is the go-to for delicious bak kwa. Priding themselves on using only the highest quality when it comes to their ingredients sans any artificial add-ons, this is definitely one brand you can count on to make your guests (and yourself) satisfied.

Sliced pork: S$56/kg
Minced pork: S$54/kg
Chilli pork: S$58/kg
Golden coin: S$56/kg

Bee Cheng Hiang
Multiple outlets islandwide
Tel: +65 6500 0888
Website: http://www.beechenghiang.com.sg

BEE KIM HENG

Occupying just a small unit in People’s Park Food Centre, Bee Kim Heng is one of the most underrated bak kwa stalls in Singapore. Unknown to many, this humble stall has actually been around for over 50 years and the owner, Mr Teo Ah Thin, grills the bak kwa himself so as to ensure quality and consistency of his products.

Sliced pork: S$55/kg
Chilli bak kwa: S$58/kg

Bee Kim Heng
Blk 32 New Market Road
#01-1010 People’s Park Food Centre
Singapore 050032
Tel: +65 6535 0735
Daily: 9.30am – 8pm
Nearest Station: Chinatown

FRAGRANCE

Having started out in the late 1960s, Fragrance is one bak kwa brand that needs no further introduction. The award-winning brand is one of Singapore’s fastest growing chains who pride themselves on using the highest quality of ingredients to maintain customer satisfaction.

Sliced bak kwa: S$56/kg
Chilli bak kwa: S$58/kg
Gold coin bak kwa: S$56/kg
Honey bak kwa: S$56/kg

Fragrance
Multiple outlets islandwide
Tel: +65 6257 8608
Website: http://www.fragrance.com.sg

Photo Credit: Kim Hock Guan

KIM HOCK GUAN

What sets Kim Hock Guan apart from the rest of the brands is their consistency in using only sliced lean meat instead of minced meat, resulting in a chewier texture and sliced bak kwa that isn’t too heavy on the oil—perfect for the health conscious!

BBQ sliced pork: S$53/kg
Spicy sliced pork: S$58/kg

Kim Hock Guan
180 Bencoolen Street
#01-25 The Bencoolen (adjacent to OG Albert)
Singapore 189646
Tel: 68357118
Nearest Station: Bugis

KIM JOO GUAN

Kim Joo Guan’s bak kwa is well sought-after for good reason. Said to be made using a secret recipe that has been passed down over 4 generations, their bak kwa originates from Fujian and retains its traditional taste till today.

Traditional pork slice: S$55/kg
Chilli pork slice: S$57/kg

Kim Joo Guan
257 South Bridge Road
Singapore 058806
Tel: +65 6225 5257
Daily: 9.30am – 8.30pm
Nearest Station: Telok Ayer

Photo Credit: chooyutshing

LIM CHEE GUAN

Known for perpetual queues throughout the year and insanely long ones when the Lunar New Year approaches, Lim Chee Guan serves one of the most consistent and delectable renditions of the well-loved barbecued beef jerky. The queues can go up to an hour long so do remember to head down early before the crowds gather for some last-minute New Year’s shopping!

Currently, the retail prices for their bak kwa are as follows:

Normal: S$52/kg
Chilli: S$54/kg
Mini BBQ pork: S$48/kg
Beef: S$52/kg
Fish: S$48/kg
Prawn: S$50/kg
Gold coin: S$48/kg

Lim Chee Guan
203 New Bridge Road
Singapore 059429
Tel: +65 6933 7230
Daily: 9am – 10pm
Nearest Station: Chinatown

NEW EASTERN KIM TEE

Starting out from humble roots, turning his interest into passion and passion into a business, founder, Mr Teo Kim Tee began his own signature brand—New Eastern (Kim Tee) Dried and Minced Pork—back in 1976, setting up shop in the heart of Serangoon Gardens. 100% hand-made, their bak kwa is made considerably thinner than most, allowing the complex smoky aromas and sweet, porky flavours to melt on the tongue.

Signature bak kwa: S$50 – S$58/kg
Sliced bak kwa: S$54 – S$62/kg
Chilli bak kwa: S$52- S$60/kg

New Eastern Kim Tee Bak Kwa (Flagship)
22 Maju Avenue
Serangoon Gardens
Singapore 556695
Tel: +65 6283 2829
Daily: 10am – 9pm
Nearest Station: Serangoon

Photo Credit: Lemon Film

SANG HOCK GUAN

A hole-in-the-wall shop in Ang Mo Kio, Sang Hock Guan is easy to miss but one we promise you should keep a lookout for. They are a family-owned business which, though may not be as recognised as the big brands, have their own pool of loyal customers purchasing their products yearly. In fact, their bak kwa is said to be comparable to the famous Lim Chee Guan! Well, you would try it to believe it!

Sliced pork bak kwa: S$53/kg
Chilli bak kwa: S$55/kg

Sang Hock Guan
Block 163
#01-446 Ang Mo Kio Avenue 4
Singapore 560163
Tel: +65 6458 7374
Daily: 9.30am – 9.30pm
Nearest Station: Yio Chu Kang

Photo Credit:Siang Ge

SIANG GE

Siang Ge takes pride in creating their own bak kwa recipes that will leave you satisfied till the very last bite. The company imports their meat all the way from Brazil and the kitchen is helmed by their head chef who has more than 20 years of experience in this industry, so you know you are in for the real deal. Besides, their bak kwa is one of the cheapest you can find in Singapore!

Classic bak kwa: S$42/kg
Chilli bak kwa: S$50/kg
Chicken bak kwa: S$50/kg

Siang Ge
275 Jalan Kayu
Singapore 799503
Tel: +65 6483 3368
Daily: 9am – 10pm
Nearest Station: Sengkang

TUNG LOK

Most of us only know Tung Lok for their mouthwatering Chinese specialities, but did you know that they actually flame-grill their own Pork Bak Kwa in very limited quantities? Their classic bak kwa boasts sweet and savoury succulent meat that has enough bite and pleasant hints of smokiness.

Sliced pork (Honey-glazed / Spicy): S$70/kg

TungLok Group
Multiple restaurants islandwide
Website: www.tunglok.com

When it comes to Chinese New Year, there are a few things that immediately spring to mind: Family reunions, hot pot dinners, red packets (ang pao) and of course, the green light to snack non-stop.

Filled with a multitude of pastries, cookies and sweet treats galore, no Chinese New Year celebration is complete without festive goodies. Period. Time to start stocking up, but in case you don’t know where to start, here is our list of 10 Chinese New Year Snacks that every Chinese household should have in 2019.

BAK KWA

Commonly known as rou gan or barbecued pork jerky, bak kwa is a must-have of any Lunar New Year celebration and a treat that can easily be found in most Chinese households during the festive season.

The barbecued snack stands out for its intense smoky flavours that are derived upon barbecuing the meat over charcoal and the sweet-savoury flavours that melts on the tongue.

PINEAPPLE TARTS

Made of rich, buttery, melt-in-your-mouth pastry, these bite-sized delights are topped with pineapple jam and baked. Some prefer the pineapple to be encased within the buttery pastry while others prefer the two separated, but what we can all agree upon is that this delight is addictive as heck.

Photo Credit: eatwhattonight

LOVE LETTERS

No, we aren’t referring to those romantic love letters in literature. Here, we’re talking about egg roll biscuits, which are also better known as love letters.

Made using wheat flour, sugar, butter, egg and some vanilla flavouring, love letters are extremely thin, crispy biscuit sheets that symbolise good fortune for the year ahead.

Photo Credit: AliExpress

BLACK MELON SEEDS

Though not the most convenient to eat, black melon seeds are one of the most addictive goodies to snack on especially when you chatting with relatives.

The Chinese character for seed also means children in Mandarin, so black melon seeds (or any other seed) typically signifies having lots of sons and grandsons in the year ahead.

Photo Credit: healthynibblesandbits

ALMOND COOKIES (OR ANY NUT COOKIE)

As do many treats that originate from China, almond cookies (or any other nut cookies) symbolise good luck and fortune. The nut, which is often found in the centre of the cookie, represents luck while the circular pastry beneath represents coins.

Well-loved for their melt-on-your-tongue pastry and the crunchy texture of the nut atop, a container of these in your house will surely bring a smile to your guests, kids and adults alike!

Photo Credit: liebherr

CASHEW NUTS

The Chinese believe that Cashew nuts would help one’s family prosper financially, as these nuts take on the shape of gold ingots from the olden days and hence represent wealth.

Packed with multiple health benefits such as boosting your immune system and lowering the risks of cardiovascular disease, it sure is easy to munch away and finish an entire bottle of cashew nuts in one sitting.

Photo Credit: savouriesandsweets

SPICY DRIED SHRIMP ROLLS

Also known as hae bee hiam, spicy dried shrimp rolls are one of those snacks that you either love or hate. Spicy dried shrimps are wrapped in a crisp, crunchy, golden-brown crust, bringing out a good bite which then reveals an aromatic fragrance from the dried shrimps within.

KUEH LAPIS

Originating from Indonesia, Kueh Lapis is essentially a multi-layered steamed butter cake. Though jam-packed with tons of calories, we reckon that this sweet treat is worth the exercise after. 

Photo Credit: bakeking

KUEH BANGKIT

A Chinese New Year favourite in both Singapore and Malaysia, kueh bangkit are also known to many as tapioca cookies or coconut cream cookies.

Made with tapioca flour and coconut cream, these cookies are light, airy, smooth and so addictive.

NIAN GAO

Sometimes directly translated to ‘Chinese New Year’s Cake’, nian gao is a glutinous rice cake and is a popular gift during the Lunar New Year due to its significance and meaning behind.

In Mandarin, the Chinese word nián is identical in sound to “year”, while the word ‘gao’ is identical in sound to “tall”. As such, eating nian gao symbolises raising oneself to greater heights year after year.

Bak kwa—also known to many as rou gan—is a snack that has gained worldwide popularity. What it is is essentially a thin sheet of barbecued pork that boasts sweet, smoky and savoury flavours.

An essential snack and one we see in almost every household during the Lunar New Year, many of us indulge in this sinful treat without fully knowing what goes into it and how it’s made. Ever wondered how bak kwa gets its signature smoky flavour, or how it achieves its thin yet robust structure? Here, we delve into how bak kwa is made—the traditional way.

MINCE OR SLICE, THEN MARINATED

Bak kwa exists in two forms—either it is made using minced pork or sliced pork. The type of pork that’s used varies as well. Generally, choosing meat with higher fat content results in more flavourful and succulent bak kwa whereas those with a lower fat content will probably taste just as good sans the excess grease.

The only key difference between sliced and minced bak kwa is the texture. Minced bak kwa is generally softer and easier to tear apart and bite into whereas its sliced counterpart often comes with a bit of chew.

The pork undergoes several hours of marination in a mixture of ingredients with the common culprits being sugar, dark soy sauce, sesame oil, fish sauce and herbs and spices such as ground pepper—of course, this varies depending on who makes it.

SMOOTHENED OUT ONTO A SHEET

Once marinated, the flavourful mixture is spread out carefully onto a rattan sheet using a spatula or a roller to achieve the desired size and thickness.

ROASTED IN A CHARCOAL OVEN

After the meat has been marinated and smoothened out onto a rattan mesh, the individual slices are then placed inside an oven where they are cooked through and through. This process is also what imbues the smoky flavour into the meat.

This process usually takes slightly over an hour. After which, what you get is a bright red sheet of meat jerky that has been evenly dried, smoked and properly cooked.

GRILL IT OVER CHARCOAL FOR THE SMOKY AROMA

Alas, the final process would be grilling the meat over charcoal—the most crucial and essential step to ensure a that there is caramelisation of the meat jerky as well as a slight char around the edges, resulting in a more intensified smoky fragrance—the signature taste of a bak kwa.

The meat is flipped over several times over the charcoal so that it is evenly cooked, yielding the most succulent, juicy bak kwa pieces.

Ideally, the burnt bits are removed to make it more presentable (and less cancerous). Voila! fresh bak kwa is made.

Thank you to the good folks at New Eastern Kim Tee for giving us an insight on how traditional bak kwa is made.

For many Singaporeans, Chinese New Year is just not the same without bak kwa. Originating from China, bak kwa is essentially barbecued meat slices that are extremely fragrant and come with a hint of smokiness from the fire that is used to grill the meat jerky.

While we certainly do not need any special occasion just for eating bak kwa, this Chinese snack is especially popular during the Lunar New Year and that is when you will see long queues forming outside popular bak kwa shops such as Bee Cheng Hiang and Lim Chee Guan.

Confused about all the prices? Our Bak Kwa Price Index 2018 will give you an overview of the more popular Bak Kwa brands in Singapore. Happy feasting!

Photo Credit: Bee Cheng Hiang

#1 BEE CHENG HIANG

No doubt one of the more well-known bak kwa brands in Singapore, Bee Cheng Hiang is a household name many Singaporeans would recognise. Using only the highest quality when it comes to their ingredients sans any artificial add-ons, one can trust Bee Cheng Hiang to deliver scrumptious bak kwa all the time.

SLICED PORK – S$55/KG

MINCED PORK – S$53/KG

CHILLI PORK – S$57/KG

SLICED CHICKEN – S$55/KG

Bee Cheng Hiang
Multiple outlets islandwide
Tel: +65 6500 0888
Website: http://www.beechenghiang.com.sg

#2 BEE KIM HENG

Operating a small shop in People’s Park Food Centre, Bee Kim Heng is an underrated bak kwa shop to visit for the same festive treats without the snaking queues. The owner, Mr Teo Ah Thin who is in his early 80s has been running the stall for almost five decades. Till today, he grills the bak kwa himself to ensure the same level of consistency.

SLICED PORK – S$50/KG

CHILLI – S$60/KG

Bee Kim Heng
Blk 32 New Market Road
#01-1010 People’s Park Food Centre
Singapore 050032
Tel: +65 6535 0735
Daily: 9.30am – 8pm
Nearest Station: Chinatown

Photo Credit: Fragrance

#3 FRAGRANCE

Fragrance started off with humble beginnings in 1965 as a humble bak kwa stall. Since then, the brand had grown to be now of the largest bak kwa chains in Singapore with outlets all over the island and even in Malaysia. Their bak kwa comes with a mixture of marinades made from Chinese herbs to produce what they are best known for—a fragrant aroma.

HQ Prices

SLICED PORK – S$42/KG

MINCED PORK – S$24/KG

CHILLI – S$35/KG

SLICED CHICKEN – S$44/KG

Fragrance
Multiple outlets islandwide
Tel: +65 6257 8608
Website: http://www.fragrance.com.sg

#4 HU ZHEN LONG

There are currently two Hu Zhen Long outlets in Singapore—their main shop is conveniently located at Sago street while another branch can be found along South Bridge Road. This family business is managed by the founder’s descendants so the traditional recipes are kept to preserve the taste.

SLICED PORK – S$54-58/KG

MINCED PORK – S$45-50/KG

CHILLI – S$56-58/KG

SLICED LOBSTER – S$80/KG

Hu Zhen Long
14 Sago Street
Singapore 059015
Tel: +65 6324 5825
Daily: 10am – 8pm
Nearest Station: Chinatown

Photo Credit: Kim Hock Seng

#5 KIM HOCK SENG BAK KWA

The success of Kim Hock Seng is largely attributed to the owner’s persistence in using only charcoal fire for grilling, which makes their bak kwa more aromatic and fragrant. Run by a couple, Kim Hock Seng has been in operations at Keong Saik Road for decades and they are still committed to offering only the best to keep loyal customers coming back for more.

SLICED PORK – S$48-54/KG

MINCED PORK – S$44-48/KG

CHILLI – S$52-58/KG

SLICED CHICKEN – S$56/KG

Kim Hock Seng Bak Kwa
570 Geylang Road
Singapore 389515
Tel: +65 6221 4882
Daily: 11am – 9pm
Nearest Station: Aljunied

Photo Credit: Kim Hua Guan

#6 KIM HUA GUAN

Ranking among the bak kwa greats in Singapore is a name that is not unfamiliar to the locals—Kim Hua Guan. Having been around for more than 50 years, Kim Hua Guan is one of the top picks when people think of bak kwa. Do not be surprised to be greeted with a queue if you are intending to make our way down for a bag of their savoury bak kwa.

SLICED PORK – S$58/KG

MINCED PORK – S$58/KG

CHILLI – S$64/KG

Kim Hua Guan
32 New Market Road
#01-1022, People’s Park Cooked Food Centre
Singapore
Tel: +65 9006 2026
Daily: 5am till sold out
Nearest Station: Chinatown

Photo Credit: Kim Joo Guan

#7 KIM JOO GUAN

You may have heard of bak kwa specialist Kim Joo Guan but did you know that they actually supplied five well-known bak kwa brands for more than 30 years? The family business kicked off in 1977 and you can find the usual bak kwa suspects such as traditional pok slice, chili pork slice and pork floss.

SLICED PORK – S$50/KG

GOLD COIN – S$48/KG

CHILLI PORK SLICE – S$52/KG

PREMIUM PORK BELLY – S$72/KG

Kim Joo Guan
257 South Bridge Road
Singapore 058806
Tel: +65 6225 5257
Daily: 9.30am – 8.30pm
Nearest Station: Telok Ayer

Photo Credit: chooyutshing

#8 LIM CHEE GUAN

Lim Chee Guan’s winding queue is legendary—it is almost as if getting in line for their savoury bak kwa is a rite of passage you have to go through before Chinese New Year. The bak kwa slices are cooked as you queue so you get them fresh and piping hot off the grill. Waiting time could be as long as 30 minutes or longer during peak hours so remember to get them early!

SLICED PORK – S$56/KG

GOLD COIN – S$50/KG

CHILLI – S$58/KG

SLICED CHICKEN – S$50/KG

Lim Chee Guan
203 New Bridge Road
Singapore 059429
Tel: +65 6933 7230
Daily: 9am – 10pm
Nearest Station: Chinatown

#9 NEW EASTERN KIM TEE DRIED AND MINCED PORK

Residents of Serangoon Gardens would probably have tried the bak kwa from New Eastern Kim Tee. Their method of preparing bak kwa remains unchanged since the 1970s when the business first took off and the secret to their popularity lies in using charcoal ovens and stoves to achieve that char-grilled exterior.

SLICED PORK – S$52-60/KG

GOLD COIN – S$56-60/KG

CHILLI – S$54-60/KG

New Eastern Kim Tee Dried And Minced Pork
22 Maju Avenue
Singapore 556695
Tel: +65 6283 2829 / 9138 6665
Mon to Fri: 11am – 7pm
Sat: 10am – 5.30pm
Nearest Station: Serangoon

Photo Credit: Lemon Film

#9 SANG HOCK GUAN

An unassuming bak kwa shop in Ang Mo Kio, Sang Hock Guan is a family-owned business that may not be as recognised as the other brands but has their own pool of loyal customers. In fact, their bak kwa is said to be comparable to the famous Lim Chee Guan! Well, you would have to make that judgment for yourself.

SLICED PORK – S$52/KG

CHILLI – S$54/KG

SLICED CHICKEN – S$54/KG

Sang Hock Guan
Block 163
#01-446 Ang Mo Kio Avenue 4
Singapore 560163
Tel: +65 6458 7374
Daily: 9.30am – 9.30pm
Nearest Station: Yio Chu Kang

Photo Credit: Siang Ge

#10 SIANG GE

Siang Ge takes pride in creating their own bak kwa recipes that will leave you satisfied till the very last bite. The company imports their meat all the way from Brazil and the kitchen is helmed by their head chef who has more than 20 years of experience in this industry.

SLICED PORK – S$42/KG

CHILLI – S$46/KG

SLICED CHICKEN – S$46/KG

GOLD COIN – S$46/KG

Siang Ge
275 Jalan Kayu
Singapore 799503
Tel: +65 6483 3368
Daily: 9am – 10pm
Nearest Station: Sengkang

#11 TUNG LOK

Many may not know, but TungLok flame-grill their own Pork Bak Kwa in very limited quantities. The sweet and savoury succulent meat has enough bite that comes with pleasant hints of smokiness. The all-time popular Classic Bak Kwa comes with an option of honey-glazed and spicy flavours (S$35+ per 500 grams).

SLICED PORK (HONEY GLAZED / SPICY) – S$70+/KG

TungLok Group
Multiple restaurants islandwide
Website: www.tunglok.com