No Chinese New Year celebration is complete without bak kwa. The popular barbecued sliced-pork snack is such a staple that customers are still willing to pay for it despite price increases. But outside of the Lunar New Year period, do people still buy bak kwa even when there is no special occasion to eat it? Apparently yes, and the demand...
PHOTO: Xu Liping, who co-owns Jia Hui BBQ with her husband, shows us her popular bak kwa skewers, which is still popular outside of the Chinese New Year period.No Chinese New Year celebration is complete without bak kwa.
A number of customers who patronise their business, which has been around since the 1980s, are families who buy bak kwa for gatherings. He added that apart from that, Kim Hua Guan also does corporate sales with local hotels and exports vacuum-packed bak kwa to supermarkets in Hong Kong. Even overseas, Bee Cheng Hiang has consumers purchasing their bak kwa for gifts, no matter the occasion.
Kim Joo Guan was founded by 47-year-old Arthur Ong in 1977 and has stores at South Bridge Road and Royal Square Medical Centre. As for the owners of smaller businesses like Jia Hui BBQ, they start a few months before Chinese New Year and spend time sourcing the best cuts of pork.
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