Discover why Singaporeans and tourists alike continue to enjoy bak kwa throughout the year. Explore the stories of prominent bak kwa vendors who experience consistent demand, even when there's no special occasion.
Bak kwa, the beloved barbecued pork snack, is a staple of Chinese New Year celebrations. But its popularity extends beyond the festive season. Numerous bak kwa vendors in Singapore report consistent demand throughout the year, even when there's no special occasion.Husband-and-wife team Zeng Genghui and Xu Liping, owners of Jia Hui BBQ at Bedok South Market & Food Centre, shared that they receive bak kwa orders year-round.
Families often purchase it for gatherings, while their popular bak kwa on a stick proves to be a hit with customers of all ages. Similarly, Kelvin Ng, second-generation owner of Kim Hua Guan, a longstanding bak kwa business established in 1969, noted that their sales remain robust even outside of Chinese New Year. He attributes this to a steady flow of tourists from Indonesia, Hong Kong, and Brunei, as well as loyal customers who have patronized the business for generations.Kim Hua Guan also engages in corporate sales with local hotels and exports vacuum-packed bak kwa to supermarkets in Hong Kong. Bee Cheng Hiang, founded in 1933 and with stores both locally and internationally, experiences a strong seasonal effect during Chinese New Year. However, they've diversified their product offerings and introduced new flavors, ensuring a steady customer base even during non-festive periods. Their Seoul BBQ bak kwa, launched last October, sold out in less than two months. Even overseas, they see consumers buying bak kwa as gifts for various occasions, highlighting the snack's global appeal
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