This article explores the enduring popularity of bak kwa, a barbecued sliced pork snack, beyond its traditional association with Chinese New Year. Despite a decrease in demand outside of the festive season, bak kwa continues to be a beloved treat in Singapore, attracting both local and international customers throughout the year.
Bak kwa, the beloved barbecued sliced pork snack, is synonymous with Chinese New Year celebrations. But beyond the festive season, its popularity endures, albeit at a slightly lower demand. Several bak kwa vendors in Singapore reveal that they experience a consistent, albeit smaller, flow of customers throughout the year. Jia Hui BBQ, a family-run business dating back to the 1980s, sees customers purchasing bak kwa for gatherings, highlighting its versatility beyond just a New Year treat.
Another popular choice is bak kwa on a stick, which remains a year-round favorite. Kim Hua Guan, established in 1969, has cultivated a loyal customer base, attracting both local regulars and a significant number of tourists from Indonesia, Hong Kong, and Brunei. The business thrives even outside the festive season, relying on consistent local patronage and its international appeal. They cater to corporate clients, export vacuum-packed bak kwa to Hong Kong supermarkets, and even boast third-generation customers whose families have been buying from them since their grandparents' time. Bee Cheng Hiang, founded in 1933, experiences strong seasonal demand during Chinese New Year but maintains a steady customer base throughout the year thanks to its diverse product offerings and new flavor launches. Their Seoul BBQ bak kwa, introduced last October, sold out in under two months, demonstrating its year-round appeal. Across the world, Bee Cheng Hiang's bak kwa is purchased as gifts for various occasions, highlighting its global recognition as a treasured delicacy. Smaller brands like Kim Joo Guan and Fyre also report consistent tourist purchases, driven by the uniqueness of bak kwa. While local customers might buy more frequently during Chinese New Year, tourists appreciate the snack year-round. Fyre, established in 2019, markets its bak kwa in limited batches, attracting both tourists and Singaporeans who purchase it as gifts for overseas friends, clients, and associates.Although bak kwa sales remain strong throughout the year, Chinese New Year is undoubtedly the busiest period for bak kwa vendors. Bee Cheng Hiang begins preparing for the surge in corporate orders as early as November. Smaller businesses, like Jia Hui BBQ, also commence preparations months in advance, meticulously sourcing the finest pork cuts, marinating them for 12 hours, and smoking them on rattan for another 12 hours. Fyre follows a similar process, marinating, drying, smoking, grilling, and packaging their bak kwa with meticulous care.The month leading up to Chinese New Year is the most demanding for these businesses, demanding long hours and unwavering dedication. To cater to the massive influx of customers, many outlets extend their operating hours, with some even operating 24/7. Kim Joo Guan has implemented strategies to manage the increased demand, showcasing the adaptability and resilience of these businesses during the peak season.
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