Best bak kwa in Singapore
When it comes to CNY, few things are as tantalising as the smell of freshly cooked bak kwa. But with so many options scattered around the island, and each claiming superiority, finding the perfect piece of bak kwa can be a struggle. That’s why we’ve done the legwork and visited 10 popular brands to rank the best bak kwa in Singapore—just in time to impress at your next CNY reunion.
The criteria
To ensure a level playing field, we compared just one type of bak kwa across all locations, and settled on traditional sliced pork—a cut favoured by many Singaporeans for its meatier bite, compared to the cheaper and softer minced pork version.
We also formulated a set of fixed criteria to rate each piece against, namely texture, flavour, and value, each with a score out of 10. These were then totalled and converted into a final percentage score.
For texture, we focused on how tender the bak kwa was, giving preference to those that were tender, while still having a satisfying, meaty bite. We also favoured slices which were juicy, but neither overly greasy nor dry. Brownie points were given to slices with a crisp, caramelised char.
The flavour criterion evaluates the bak kwa based on its smokiness and balance between sweet, savoury, and briny flavours. We also deducted points for slices that had a strong gaminess.
Lastly, for value, we compared prices based on the cost per 100g serving, taking into account current CNY surcharges.
10. Kim Hock Guan
Located just a few blocks away from the bustling streets of Bugis is Kim Hock Guan, a quiet little shop that claims to be Singapore’s oldest bak kwa specialist. Established in 1905 by Fujian native Lim Chwee Guan, the family-run business has been in operation for well over a century, with original recipes passed down through five generations.
Given their long history, we had high hopes for their bak kwa, but sadly, our visit left us disappointed. The slices were extremely dry and rubbery, with each bite feeling like a game of tug-of-war that took far too much chewing to break down. We later learned that this was intentional, as their bak kwa is meant to be on the drier side, using only lean hind leg meat—said to be the traditional way bak kwa is made. While we weren’t a big fan of this version, we understand how it would appeal to purists looking for a more old-school, jerky-like rendition of bak kwa.
That said, its flavour wasn’t bad. Each slice was imbued with a nice smoky aroma and a hint of sweetness, though the light marinade meant that its gamey aftertaste couldn’t be masked.
Priced at $7.80 per 100g, Kim Hock Guan’s Traditional BBQ Sliced Pork is one of the pricier options on this list. There are a lot of other places that offer the same portion sizes at more affordable prices, so we’d rank them lower in terms of value.
Texture: 3/10
Taste: 4.5/10
Value: 5.5/10
Total: 43.33%
Address: 180 Bencoolen Street, #01-25, The Bencoolen, Singapore 189646
Opening hours: Daily 10am to 8pm
Tel: 6835 7118
Website
Kim Hock Guan is not a halal-certified eatery.
9. Bee Cheng Hiang
If you’re a fan of bak kwa, then you’ve probably tried Bee Cheng Hiang’s slices at least once in your life. With over 40 outlets in Singapore and more than 300 internationally, they’re definitely one of the more popular bak kwa brands out there.
The bak kwa at Bee Cheng Hiang is cut slightly thicker than at other places, giving it a leaner texture and firmer chew. Still, it was far from “chew toy” tough, as the slices were relatively juicy and tender throughout, while satisfyingly meaty.
Visually, each slice had a nice, even char, but the bold, syrupy sweetness of the marinade overpowered its smokiness. In fact, it quickly became jelak after just half a slice, especially since the firmer texture required more chewing, which brought out more of the rich flavour.
At $7.50 per 100g, Bee Cheng Hiang’s Sliced Pork isn’t a steal, but still rather affordable for bak kwa, especially during the festive season.
Texture: 6/10
Taste: 5.5/10
Value: 6/10
Total: 58.33%
Website | Full list of outlets
Bee Cheng Hiang is not a halal-certified eatery.
8. Lim Chee Guan
When it comes to bak kwa, one of the first names that comes to mind for many Singaporeans is Lim Chee Guan. Founded in 1938, the brand has built a loyal following and is known for drawing long queues across all its outlets during CNY.
As a local favourite, we were surprised to find it a bit underwhelming in our visit—perhaps we caught them on a bad day. The centres of the slices were quite tender, with bits of soft, juicy fat mixed in with the chewier lean meat, but the surrounding parts were noticeably tougher than we hoped for.
Flavour-wise, the bak kwa had a tasty sweetness that wasn’t syrupy or candy-like, though the strong flavours did become a bit cloying after a while. Each slice had a hint of smokiness, which we wished had been more pronounced. We also would’ve preferred if they were charred more evenly, as some parts and slices had more char than others.
Lim Chee Guan’s Signature Sliced Pork will set you back $8 per 100g serving, a pricey packet of bak kwa, given the average cost of around $7 per 100g on this list.
Texture: 7/10
Taste: 6/10
Value: 5/10
Total: 60%
Website | Full list of outlets
Lim Chee Guan is not a halal-certified eatery.
7. Kim Peng Hiang
Hidden among a row of old-school two-storey shophouses in Kembangan is Kim Peng Hiang, a popular bak kwa specialist known for their long and winding queues during CNY. At the peak of the festive season, they even set up tents along the adjacent street to cater to crowds willing to wait hours for their bak kwa. Fun fact: they claim to be the first to sell pineapple bak kwa in Singapore!
Our first impression of Kim Peng Hiang’s bak kwa was how thick they were. In fact, each bite felt almost like eating an actual piece of meat. Even so, the slices were still pretty tender, though some parts were a tad dry, with a texture comparable to a fibrous chicken breast.
Unlike most places on this list, this version was far less sweet. Instead, it carried a strong savoury-brininess from the fish sauce in the marinade. While this may suit some tastes, we would’ve preferred a better balance between the sweet and briny flavours. Given the abundance of char marks on each slice, we also expected the bak kwa to have a strong charcoal smokiness, but sadly, its looks deceived us, falling a bit flat on this aspect.
Kim Peng Hiang’s Sliced Royal Pork costs just $5.80 per 100g. While we weren’t the biggest fans of their bak kwa, we have to give them credit for their very affordable pricing. If you do drop by for a visit, do note that they only accept cash for payment.
Read out Kim Peng Hiang feature.
Texture: 5/10
Taste: 4/10
Value: 9.5/10
Total: 61.67%
Address: 465 Changi Road, Singapore 419886
Opening hours: Daily 10am to 6:30pm
Tel: 6742 6853
Kim Peng Hiang is not a halal-certified eatery.
Kim Peng Hiang: Old-School Bak Kwa Seller That Has Been Around Since The 1930s
6. Kim Joo Guan
With over five decades of experience in making handmade bak kwa, Kim Joo Guan is another popular bak kwa spot that’s got many Singaporeans hooked. According to their website, what makes them special is that they use chilled Australian grain-fed pork for a clean-tasting, non-artificial flavour.
The bak kwa we got at Kim Joo Guan wasn’t served fresh, and instead came pre-packed in a vacuum-sealed container. This could explain why we found them a tad tough, requiring a fair bit of chomping to break them down. It didn’t help that they were mostly lean and sliced quite thickly, either.
Despite the light seasoning, the premium cut of meat meant that the bak kwa had no gaminess. It wasn’t very rich in a sweet or briny way, and had a mild yet tasty marinade that was well-balanced and easy on the palate. It also had a subtle smokiness, but we wished this stood out more.
You can get Kim Joo Guan’s Gourmet Traditional Bak Kwa at $6.80 per 100g, which we consider pretty affordable for the thicker, meatier slices and premium cut of meat.
Texture: 5.5/10
Taste: 6.5/10
Value: 7.5/10
Total: 65%
Chinatown outlet
Address: 257 South Bridge Road, Singapore 058806
Opening hours: Daily 9:30am to 7:30pm
Tel: 6225 5257
Royal Square outlet
Address: 103 Irrawaddy Road, #01-25, Royal Square at Novena, Singapore 329566
Opening hours: Mon-Sat 10:30am to 7:30pm
Tel: 6251 5748
Website
Kim Joo Guan is not a halal-certified eatery.
5. Kim Tee
Back in the 1970s, Kim Tee started as a street hakwer, selling bak kwa in the now-defunct Adam Road Kampung. After gaining quick popularity, he set up his first stall in Serangoon, later expanding to their three locations today. With the brand celebrating their 50th anniversary this year, this was a name we couldn’t leave out.
Upon first glance, we were wowed by the juicy slices of meat that glistened beautifully in the sunlight. The slices were nowhere near tough, offering a satisfyingly tender bite with a pleasant, springy chew. That said, some slices were too oily, leaving behind an unhealthy layer of grease on the plastic packaging afterwards.
In terms of flavour, their bak kwa leaned sweet, and we thought that there was too much of their syrupy glaze layered atop the slices. There was also a decent depth of smokiness, which was most noticeable along the heavily charred, caramelised edges.
Weighing in at $8.20 per 100g, Kim Tee’s Sliced Bak Kwa is the most expensive on this list, so we had to take some points off the value category.
Read our Kim Tee feature.
Texture: 8/10
Taste: 7.5/10
Value: 4.5/10
Total: 66.67%
Website | Full list of outlets
Kim Tee is not a halal-certified eatery.
Kim Tee: Heritage Handmade Bak Kwa Brand That Started Out In A Kampung
4. Fragrance
Established in 1969, Fragrance has come a long way to become one of Singapore’s largest bak kwa brands. With several decades of experience, they’ve won the hearts of many for their unique marinade, which they say is made with a secret blend of 18 traditional Chinese herbs and spices.
The slices at Fragrance were one of the more tender ones we had. There was a good balance between lean meat and pliant fat, which gave each bite a pleasant and varied mouthfeel. One minor downside, though, was that some of the lean meat were a tad stringy. Some pieces were also quite greasy, and we could feel the effects in our throats shortly after.
What stood out most was the flavour of the bak kwa. It had a good amount of sweetness with a floral, earthy, and almost maple-like aftertaste that gave it a unique character. On the other hand, the pale, uniform-looking slices lacked the char and smokiness we were hoping for.
Fragrance’s Signature Sliced Tender Bak Kwa comes to an affordable $6.12 per 100g—a small price to pay for a unique take on bak kwa.
Texture: 7.5/10
Taste: 7/10
Value: 8.5/10
Total: 76.67%
Website | Full list of outlets
Fragrance is not a halal-certified eatery.
3. Bee Kim Heng
Founded in 1951 by ex-Bee Cheng Hiang cook Teo Ah Thin, Bee Kim Heng has been grilling bak kwa the traditional way over charcoal for over 70 years at their sole location at People’s Park Food Centre.
What first caught our attention was the light crunch from the caramelised edges that framed each slice—an element that was lacking in most of the bak kwa we tried. We also appreciated how the slices were tender, yet still firm and springy, despite the slightly thicker cuts. Though if we were to nit-pick, we would’ve liked the slices to be a touch less greasy.
The bak kwa here was quite sweet, but it didn’t become cloying, with the sweetness complementing the delicious smokiness that permeated each piece. The charred edges lent a piquant, bittersweet depth, without any off-putting burnt aftertaste. We also noticed a tinge of brininess from the fish sauce, a nice layer of flavour which helped cut through the richness of the meat.
Helmed by a former BCH cook, it’s only fitting that Bee Kim Heng’s Sliced Pork Bak Kwa is priced the same, at a rather affordable $7.50 per 100g—a price we’d gladly pay for this smoky treat.
Texture: 9.5/10
Taste: 9/10
Value: 6/10
Total: 81.67%
Address: 32 New Market Road, #01-1010, People’s Park Food Centre, Singapore 050032
Opening hours: Tue-Sun 10am to 5pm
Tel: 8852 9921
Website
Bee Kim Heng is not a halal-certified eatery.
2. Peng Guan
Starting in 2014, Peng Guan is a relatively new player to the bak kwa scene. But despite being the newbie on the block, they’ve gained quick recognition for their handmade bak kwa, growing to nine outlets today. They’re so popular that they’ve even been featured on the Michelin Guide.
Peng Guan is the only place in this list which vacuum-packs their bak kwa by the piece. While not the most eco-friendly, the method proved effective in keeping the slices moist and tender, even after being left for a few days. Each slice was tender, with a meaty yet springy mouthfeel from the slightly gelatinous fat blended within. The additional fat, however, probably played a part in making the slices a bit too greasy.
Their bak kwa was flavoured well with a hint of brininess and just the right amount of sweetness, making it easy to eat slice after slice. Its smokiness, however, was more nuanced, and we felt that other places offered bak kwa with a stronger charcoal-y aroma.
Even with all the extra packaging, Peng Guan’s Sliced Bak Kwa costs just $5.60 per 100g, which is the cheapest among all 10 locations on this list. Better yet, you get a stylish gold gift box to go with it, at no additional cost!
Texture: 8.5/10
Taste: 7.5/10
Value: 10/10
Total: 86.67%
Website | Full list of outlets
Peng Guan is not a halal-certified eatery.
1. Kim Hua Guan
Kim Hua Guan is another popular bak kwa brand that’s been around since the 1960s. Today, they have four locations, each quipped with charcoal grills, where bak kwa is cooked fresh on the spot.
Several spots on this list had bak kwa that were quite tough, though the ones served here were anything but. In fact, its texture was so heavenly that my colleague and I shared a few seconds of stunned silence after our first bite. Fresh off the grill, each slice was soft, juicy, and succulent, all while still offering a firm and springy texture that was fun to chew. It was also evenly coated with a good amount of char, adding a delicate crunch to most bites.
Kim Hua Guan’s bak kwa was easily the smokiest we tried, thanks to their in-house charcoal grill. The caramelised chao tar bits also added a delicious bittersweet flavour, without tasting the least ashy. Though these praises don’t come without any faults, as we did find the marinade to be a touch too sweet after a while. That said, we felt that the pros outweighed the cons.
If you too want to enjoy what we think is the best bak kwa in Singapore, you’ll have to pay $7 per 100g for Kim Hua Guan’s Traditional Sliced Pork. It’s not the cheapest option here, but the quality makes it worth every cent.
Texture: 10/10
Taste: 9.5/10
Value: 7/10
Total: 88.33%
Website | Full list of outlets
Kim Hua Guan is not a halal-certified eatery.
Where to get the best bak kwa in Singapore
The places we’ve listed here are what we believe are the best places for bak kwa in Singapore. As with all our ranked listicles, this list is purely subjective, and based solely on our experience on the day of our visit.
To sum everything up, here’s the TL;DR of the best spots for bak kwa in Singapore, broken down to four categories:
Best texture: Kim Hua Guan
Best flavour: Kim Hua Guan
Best value: Peng Guan
Best overall bak kwa: Kim Hua Guan
For more sinful but tasty snacks, check out our search for the best old-school waffles in Singapore. Alternatively, read our ranked food guide to the best floss buns in Singapore.
10 Best Floss Buns In Singapore Ranked—BreadTalk, Four Leaves And More
Photos taken by Marcus Neo.
This was an independent article by Eatbook.sg.
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