The bak kwa at Bee Cheng Hiang has become almost synonymous with bak kwa from Singapore. It's been selling its version of caramelised meat from a modest hawker cart since 1933. The slice from here's an almost perfect square with an inviting char on the sweet and salty marinade. The texture was a tad bit dry, but we nevertheless appreciate the absence of an overwhelming gamey aftertaste from this pork piece.
Beef jerky? Boring. Try bak kwa instead. This sweet and savoury snack typically made by combining preserved pork and spice gets particular popular around Chinese New Year because of its flaming red colour. Among pineapple tarts and other classic CNY snacks, bak kwa is probably one of the most coveted treats at the table so make sure you choose the best so you don't disappoint. Plus, 2019 is the Year of the Pig so what better way than to celebrate with sweet and salty porky goodness?