Bakkwa and Wine?! Our bold (and slightly bonkers) tasting adventure at Bee Cheng Hiang Grillery @ Serangoon, Singapore
- Grace
- 21 hours ago
- 5 min read
After our previous tasting at the Bee Cheng Hiang Grillery (unconventional dishes prepared with bakkwa), the dedicated wine room in the restaurant caught my eye. It was my first clue that wine has long been part of Bee Cheng Hiang’s story.
I remember asking then, “Bakkwa with wine? What a quirky idea!”
That earlier tasting was also when we first crossed paths with Wei Jie, the Sales and Marketing Executive of Dancing Wolves, Bee Cheng Hiang’s wine arm. Listening to him was unexpectedly captivating: his vivid, nuanced explanations flowed with the confidence of someone twice his age.
A whole good month after our first Bee Cheng Hiang Grillery tasting, we came back to try exactly that — what Dancing Wolves had to offer alongside the brilliance of bakkwa. Which, I thought, is such an apt idea as we throttle into the festive season.
And since we’d just come from our Basq & Bean Wine & Basque Cheesecake adventure (mostly sweet and sultry), we were excited to pass the proverbial yummy baton to this food giant and take our adventure to a sweet-and-savoury level.
I already enjoy my bakkwa with carbonated soft drinks, but the thought of having it with wine tickled me. But however surprised I was at first about this combination, I later found out that this “novelty” of pairing bakkwa and wine has actually been going on for decades… albeit behind closed doors.
First enjoyed by the Bee Cheng Hiang team way back in the 80s–90s, this vintage marketing collateral gives us a glimpse of how it’s been a revered activity since then.
It wasn’t formally introduced to the public until 2017–2018 (lucky us, I guess!).
So on a Monday afternoon (yes, you heard that right), we headed down to Bee Cheng Hiang Grillery to try out this exact combination: bakkwa and wine. God knows Gwen, Tricia, and Nick weren’t ready for it. Because no one should down 50ml of wine consecutively for three glasses at lunch time – which they did >.<
We had arrived at 1.30pm for our tasting adventure and the Master grillers were already getting it on with the bakkwa. The smoky aroma wafted through the restaurant. We were excited!
“You’d be surprised how well the sweet–savoury bakkwa works with these wines. The fat actually helps bring out different notes,” Wei Jie said with a grin as he set up our table.
To start, he placed three glasses of wine in front of us, along with a wooden platter of cheese strips, nuts, and watermelon strips to cleanse the palate. The bakkwa came out after each wine — fresh and piping hot, with absolutely no chance of us eating it lukewarm or cold.
“Bordeaux wines work surprisingly well, especially with charcoal-grilled bakkwa. The tannins cut through the fat nicely,” Wei Jie said, explaining that this was why the owners often paired their seasonal Bordeaux selections with freshly grilled bakkwa.
Armed with that mini masterclass, we were ready. Alrighty, let’s jump right in to the tasting notes!
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First pairing: Chateau de Seguin Cuvee Prestige 2018 (lightest) & Sliced Pork bakkwa
This first pick is a blend of predominantly Merlot and Cabernet Sauvignon that’s ripe, intense, and well-structured, with a deep red colour and vibrant purple highlights (indicating youth). It’s got that juicy dark-fruit core with mocha undertones, and hints of “vanilla and toasted oak.”
Eating the sliced pork bakkwa right after brought out its caramelised edges even more. If you know anything about sliced pork bakkwa, it is that it is rich, sweet and absolutely addicting. It came in a petite tasting portion, just two teasing little squares that made me want more!
The richness of the fat blended into the wine unexpectedly well… soft, sweet, and very welcoming. It was at first strange to eat bakkwa without my usual carbonated drink, but I can see why the Bee Cheng Hiang team loved doing it. The pairing adds a depth and savouriness that really lifts the overall flavours. A nice start, for sure!
Second pairing: Chateau La Rose Cotes Rol 2018 (Medium) & Gourmet Fusion bakkwa
This second wine felt moodier. It’s fuller, firmer, and has that “sit up a little straighter” personality. There’s an earthy, slightly rustic undertone that wrapped itself around the smoky char of the Gourmet Fusion bakkwa so naturally it almost surprised me.
The bakkwa here is chewier and more layered in flavour, so pairing it with a wine that has a gentle sweetness and tighter tannins created this sweet-and-smoky duet.
It tasted a little deeper, a little darker... the kind of pairing that makes you slow down for a moment. Not as playful as the first pairing, but definitely more intriguing. Like a mysterious lover? O.O
Gwen really enjoyed this one too. Though, since she downed her first glass completely, she couldn’t quite “revisit” the taste afterwards – which made her notes very… passionate but limited 😂
Third pairing: Chateau d'Armailhac 2010 (boldest) & Gourmet Bakkwa
My favourite of the lot, simply because I thought the wine had such a unique taste. I actually sat back and went “wow.” It’s full-bodied and powerful, with layers and layers of dark fruit and that “graphite/lead pencil” note that sounds strange but tasted beautiful and complex.
It’s the boldest wine, perfectly matching the Gourmet Bakkwa’s intensity.
The wine’s tobacco and cedar notes add a sophisticated layer that cuts through the fat beautifully. And because the bakkwa can hold its own, with its rich, fatty, smoky taste, it won’t be overwhelmed by the wine’s assertiveness. A luxurious, opulent finish to the entire tasting experience, in my opinion!
All three pairings had their own personalities, but this one delivered a richness that really stayed with us... intense, yet very pleasant.
I look over and the two girls have downed all three glasses, red-faced and giggly. It was such a fun, informative and delicious time, and Wei Jie was an excellent host throughout. If anything, just make sure not to have the wine set on an empty stomach.
In the end, the experience felt like a curiosity fulfilled. What started as the simple question, “Can bakkwa really go with wine?”, unfolded into a tasting rooted in history and quiet experimentation that had been happening behind closed doors since the 1980s (or maybe even earlier).
Not a bad way to spend a Monday… even on an afternoon!
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For those interested in trying this, head down to Bee Cheng Hiang Grillery. Each set usually goes for $32, but there are ongoing promotions worth noting:
Lunch promo (11am–2pm): $28.80 per set
Happy hour (3pm–5pm): $26.90 per set
Dinner promo: 2nd set at 20% off, 3rd set at 30% off, and 4th set onwards at 40% off
Note: Dancing Wolves rotate their wine labels and vintages based on seasonality and availability of their wines.
Location: 1359 Serangoon Rd, Singapore 328241
Photos: Nicholas Ho, O'live & Write