Bak Kwa – which will you choose?

A Chinese New Year must-have, good bak kwa is important! As a follow-up to our previous post on home-made bak kwa, here’s a review on two brands of bak kwa that may be of interest to you. 

Bee Cheng Hiang – Mini EZ Festive Collection ($32)

A household brand to almost all Singaporean households, Bee Cheng Hiang carries bak kwa that’s fresh from the grill as well as a wider variety of vacuum-packed bak kwa. In a gift set we received recently, there were four boxes of different types of bak kwa – and each bite-size piece was individually vacuum-packed. The four flavours in it are – Mini EZ Pork, Mini EZ Pork Chili, EZ Gold, and Mini EZ Chicken.

Here’s a quick reviews of the four: 

  1. Mini EZ Pork – Classic pork bak kwa that is nicely flavoured and chewy. It’s on a tougher side and is quite of a chew. 
  2. Mini EZ Pork Chili – Similar to the Mini EZ Pork but has a slight spice to it albeit almost negligible. Would recommend to those who like subtle spice. 
  3. EZ Gold – Taste more like Chinese sausage instead of bak kwa – will not recommend this at all as it’s tough and dry. 
  4. Mini EZ Chicken – Tastes almost exactly the same as the Mini EZ Pork and you definitely can’t tell that it’s chicken – it’s pretty good!

If there’s one thing Bee Cheng Hiang got right is the packaging. This gift set is very presentable and provides a sampler of its various products.

I’d highly recommend it to all who want to have controlled portions of bak kwa and would like to have a taste of the different products. However, all the vacuum-packed bak kwa lacked the smokey barbecue flavour. If you are looking for char-grilled, strong smokey flavour bak kwa, this may not suit your palette. 

Kim Hock Seng – Traditional Bak Kwa ($24 – $48)

It’s not a new kid on the block as the owner has been making bak kwa for the past 50 years! Situated along Geylang road, this store prides itself for its home-made bak kwa that is well-grilled over charcoal.

The packaging does not do justice to this delicious piece of goodness. In the box came many slices of barbecued bak kwa which was wrapped in paper – as we transferred the pork slices over to a separate container, I could see the juices (and lots of oil, of course) dripping to the bottom of the box.

Now for the best part – the taste: each slice of bak kwa was nice and chewy, with the bits of fat that we desire in a good bak kwa. The seasoning itself was just right – not too sweet, not too salty.  And the char was amazing – it wasn’t burnt and had that flavourful smokey flavour to it.

It is recommended to keep the bak Kwa in the fridge if you intend to eat it over a span of more than three days. You can heat the slices of bak kwa just before consumption! 

Verdict

Bee Cheng Hiang may win in its packaging, but Kim Hock Seng wins hands down. I’ve tried many brands of bak kwa in Singapore and I’ve got to say that Kim Hock Seng’s is comparable to Lim Chee Guan’s bak kwa (maybe even better!). 

Bee Cheng Hiang – Taste: 👍👍 Texture: 👍👍

Kim Hock Seng – Taste: 👍👍👍👍 Texture: 👍👍👍👍👍

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