Last Chinese New year (2007), they had the longest queue that we’ve ever seen coz they were nominated the best bak kwa (barbequed dried pork) in Singapore in the “Bak Kwa Index” by The Straits Times. Unfortunately, that was the only time we saw them having long queues coz they seemed to disappear after CNY. This was at the main branch in Fook Hai Building.
Their bak kwa is a bit tougher than the ones from Lim Chee Guan or Bee Chun Hiang coz they used sliced pork instead of minced pork (they don’t have minced pork available). A kg of this today costs S$45 (or S$27 for 600g – picture above shows 600g of bak kwa). I’m not too sure if the price will increase closer to the CNY this year.
What I love about their packaging is that it comes in a resealable bag instead of the simply vacuumed ones (see picture above). This means I can recycle the bag instead of disposing after I’ve opened up the package. Must applaud this company for going green in this way.
The bak kwa can keep for 2 weeks in room temperature. If you want to keep it longer, put it in the fridge and it’ll last 3 weeks.
I expect that the queue will start from next week onwards, so if you want to beat the queue, go today! There’s literally 1 or 2 persons in front of me when I purchased it during lunch time today (17 Jan 2008).