Bak kwa. There’s really not much to say about this beloved jerky that has become a staple, especially during the Chinese New Year festivities. Sweet, savoury and smoky, bak kwa is an umami-packed delight that can be snacked on its own (and watch it dangerously dwindle down) or goes equally well with rice, porridge or between a slice of white bread.
Pro tip: heat the bak kwa in a toaster or oven until it’s hot and crispy to make it even more unctuous and moreish. Here, we’ve rounded up 10 niche places and hawkers to get bak kwa in Singapore that aren’t the big, familiar brands we’ve all heard of.
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. The slices come in a deep burnished red hue with burnt edges here — none of that artificial red colouring you might see elsewhere.
Bee Kim Heng is at 32 New Market Rd, #01-1010 People’s Park Food Centre, Singapore 050032.
Golden Gourmet was founded in 2018 by siblings Josephine and Sky Toh. 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. It uses meat stripped of tendons and hard fat for slices that are on the leaner end. You can also sink your teeth into various, including the Premium Organic Chicken Bak Kwa made with lacto-chicken and Chilli Bak Kwa. Its
Golden Gourmet is at 8A Admiralty St, #05-31 Food Xchange @ Admiralty, Singapore 757437. Shop here.
Founded by chef and entrepreneur Simbian Chua, Century Bakkwa is the place to go if you’re looking for unconventional flavours. Its charcoal-grilled bak kwa comes in iterations like Truffle, Lychee with a sweet fruity fragrance, and even Hawthorn and Pinepple.
The lovely packaging — a vibrant red box with golden dragon motifs and a wooden chest – makes it a great gifting option, too.
Century Bak Kwa is at 30 Dunlop St, Singapore 209358.
Whether you have vegan friends visiting or have turned vegan yourself, Angie’s Tempeh can still fulfill 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. It’s created by slow culturing soybeans into tempeh, then marinated with a special in-house vegan bak kwa sauce. At the time of writing, it’s sold out, but you can get on the waitlist.
Order via Angie’s Tempeh’s website.
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 into the savoury pork jerky. Come early and be prepared to queue – you’ve been warned.
Kim Peng Hiang is at 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 homemade bak kwa offerings include more unusual proteins of beef, crocodile and lobster, and even flavours like Musang King durian for those with more adventurous tastebuds.
Hu Zhen Long is at 4 Sago St, Singapore 059015.
Kim Tee is nestled within the Serangoon Gardens neighbourhood where they have been situated since opening in 1976. You might also have heard 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.
Kim Tee is at 22 Maju Ave, Singapore 556695. Shop here.
Sang Hock Guan is a small family-run operation diligently grilling its bak kwa with charcoal under an HDB block in Ang Mo Kio, giving its jerky a distinctly smoky aroma. Because of its compact size, do head there early before it gets snapped up especially when festive seasons are near.
Sang Hock Guan is at 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. And they have been steadily gaining more recognition over the years, and continue to make the bak kwa by hand for the best texture and flavour. Made using air-flown Brazilian pork, the jerky leans a little sweeter, with the meat juicy and tender without being overly greasy. 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, including Chinatown Complex Food Centre, Fu Lu Shou Complex and Woodlands 11 Coffeeshop. Shop here.
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.
Kim Wah Heong is at 7 Empress Rd, #01-92 Empress Market, Singapore 260007.
This article was originally published on Jan 13, 2023 and updated on Jan 19, 2024. Additional text: Michelle Lee