Bee Cheng Hiang

It is 1933. Decked in a white singlet and blue rubber flip-flops, a man trawls the streets to find a spot where he can sell his freshly barbequed pork. The aroma, texture, and distinctiveness of the dish start attracting many, and orders escalate drastically during Chinese New Year. Thus, bakkwa was born. From its humble beginnings in Singapore, Bee Cheng Hiang now has outlets across Cambodia, China, Hong Kong, Indonesia, Japan, Macau, Malaysia, the Philippines, South Korea, Thailand and Taiwan. Prawn rolls, sausages, and cuttlefish are other popular items on the menu, but their signature bakkwa, or pork jerky, is a classic that is still going strong, whether as a traditional festival favourite, a gift, or simply as a delicious treat to devour.