![]() Lim Chee Guan originates from 1938 and has been a staple in many Singaporeans’ homes especially during Chinese New Year. Lim chee guan bak kwa (source: lim chee guan) You can also join our newly-launched telegram channel here and receive updates on price drops, exclusive promotions not found anywhere else as well as flash deals for other CNY goodies and other F&B promotions. For next Lunar New Year, you won’t need to waste a considerable amount of time queuing! Most of these bak kwa brands also sell online and even deliver, giving an added convenience. You will find here the most comprehensive list of bak kwa in Singapore! Do note this list is not arranged in order. If you are wondering which is the best bak kwa to buy as an everyday snack or during Chinese New Year, I have tried to sum it up here for your convenience. Flavored bak kwa – can be infused with fruits, additional herbs, seaweed, minerals, etc.Pork belly (think: similar to bacon but undergoing the same preservation and cooking technique as the usual bak kwa).Coin-shaped slices using pork / beef/ chicken / duck / lamb. ![]() Chili sliced pork / beef / chicken / duck / lamb.Sliced pork / beef / chicken / duck / lamb.Some of the common types of bak kwa include: Bak Kwa is also commonly used as an ingredient in some everyday dishes such as fried rice, claypot rice, etc thus allowing it to a stand as a year round item even outside of Lunar New Year. As such, it can be said that Singapore is at the forefront of innovation as well when it comes to this snack. There has also been increased preference for more authentic looking bak kwa – which means less on the redness and the sugar.īak Kwa is extremely popular in Singapore, with some brands even ingrained internationally as being iconic of the Lion City. In more recent years, bak kwa manufacturers have become more creative as well, infusing herbs, honey, chili and even minerals into the bak kwa to differentiate themselves from other brands. A popular snack in Singapore, especially during the Chinese New Year season, the manufacturing of bak kwa entails preservation and the infusion of ingredients such as salt, sugar, sauces and spices thrown into the mix. Bak Kwa or 肉干 is a form of dried meat that originated in China.
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