If you want to eat bak kwa (barbequed pork), this would be THE place to go to. If you don’t believe, try queuing for a packet of their bak kwa before Chinese New Year. Be prepared to wait at least an hour before you can even place your order.
What I like about their bak kwa is that it’s made of minced pork, and not sliced pork. Although many will argue that sliced pork is the most authentic bak kwa, I take into consideration my parents’ poor teeth when they try to bite into a piece of sliced pork bak kwa.
Now, what I don’t like about their bak kwa here is that it tends to be a little bit sweeter than the Kim Hock Guan’s one. Perhaps this helps to make the bak kwa last longer.
What’s interesting here is that they bother to separate the non-spicy rou sui (mini bak kwa) from the chilli ones. Most bak kwa stores I know don’t do that, so you get a true mix of everything including the beef ones. So generally I don’t buy rou sui as mom does not take beef.
Prices as at 20 January 2008 go for:- S$12 for 300g of non-chilli mini bak kwa, S$28 for 600g of non-chilli minced pork bak kwa and S$29 for chilli minced pork bak kwa. Be warned – prices here do go up as it draws closer to Chinese New Year.
If you pay using your UOB credit card, you get a complimentary voucher for a 150g pack of fish or chicken floss with every S$300 spent. Valid from 8 January to 21 February 2008.