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We chewed on 35 varieties of bak kwa - from the traditional barbecued pork slices to beef jerky, chicken and mock meats - to narrow in on the best in Singapore
4 February 2013 4:52 PM | Updated 14 Apr 2015
By Celine Asril and Priyanka Chand Agarwal
Image 1 of 42 | Image credits: Celine Asril
The Lunar calendar's festive season promises to bring prosperity to our snacking bellies, and there is nothing we hunger for more during Chinese New Year than bak kwa. We braved the sweltering heat and ten-deep (oftentimes more) queues to taste test 35 kinds of barbecued meats. From traditional to chilli pork, chicken, beef and even a vegetarian version, we tried them sliced, minced, glazed and grilled to charred goodness. Our discerning tasters judged the meat-sheets for smokiness, tenderness, sweet, savoury and fatty qualities. Among our bak kwa list are the most expensive bak kwa in Singapore and Tung Lok's offering. Loosen those drawstrings, this is going to a meaty ride:
Image 2 of 42 | Image credits: Celine Asril and Azim Azman
First up: traditional pork bak kwa, made of either sliced or minced meat
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