More than just bakkwa: Why Bee Cheng Hiang Grillery is a must-visit all year round
- Gwen
- Oct 2
- 7 min read
Updated: Oct 16
For most people, bakkwa is less of a daily protein and more of a Chinese New Year survival snack: something you nibble on to keep your mouth busy when Auntie asks why you’re still single.
But at Bee Cheng Hiang Grillery, that sticky, smoky, sweet and salty (what a mouthful!) slice is beyond just a festive indulgence. It represents a staple ingredient, a craft, and even a culture.
Its brand, Bee Cheng Hiang (美珍香), is undoubtedly a household name for many of us, but a flagship store with live grilling and fusion meals served? I honestly never knew!
Nestled along Serangoon Road, the bistro-grillery stands out. Its storefront is illuminated (even in broad daylight) with not just one, but two signage banners adorned with the iconic logo.
Fun fact: The striking red calligraphy was hand-drawn by its founder back in 1933, and it hasn’t changed in nearly a century. This in itself spoke volumes about how the tradition of bakkwa, from its craft to taste, remains deeply respected and honoured here.
But before I touch on the dining experience, which was a rather unexpected food pilgrimage... allow me a brief digression.
Entering the store, we were instantly greeted by four things: a sleek, luxurious interior; the sight of staff busily grilling and trimming away; the smoky aroma of bakkwa hanging in the air; and the endless displays of products waiting to be discovered.
I’ve passed Bee Cheng Hiang outlets countless times at my heartland mall, but I’ll admit I had no idea their catalogue was this extensive. Bakkwa and pork flosses? Yes. Mooncakes, durian cakes, wines, crispy pulled pork twist? Since-uh-when☝️? And trust me, that’s just scratching the surface.
For those who are particular, did you know Bee Cheng Hiang offers custom grilling services at all outlets, where you can choose how charred ("chao da") and how trimmed you want your bakkwa? At the corner of the grillery is also somewhat of a charcoal theatre that does that, with the staff skilfully grilling heaps of bakkwa back-to-back.
It was becoming clear: I knew the brand, but I didn’t really know the brand. Luckily, Pei Ling from the Bee Cheng Hiang team came to the rescue while the kitchen prepared our meal. This led us into what one could only call a second bakkwa awakening because clearly, all those Chinese New Year binges hadn't prepared us for this.
We kicked things off with a free counter-side sampling of Bee Cheng Hiang’s many bakkwa varieties, as she talked us through the craft behind them. One of the first lessons? They stay true to the meat itself with no added preservatives and no artificial red colouring. The rich, dark brown hue some mistake for being burnt is simply authenticity at its best. Even the tenderisers and sweeteners come from natural fruit enzymes, a key factor behind the popularity of their top-selling Prime Bakkwa.
Although all the bakkwas were essentially made with the same simple ingredients of sugar, fish sauce, and meat, we uncovered a whole spectrum of textures and flavours in the different variations: sweet and salty, soft and chewy, fragrant and smoky. The secret lies in the techniques adopted for each type of bakkwa to elevate them into subtly distinct experiences. My personal favourite was the Gourmet Bakkwa, made with pork belly. It had a layered bite to it with crispy, charred edges, juicy ribbons of fat, and chewy meat in between.
Pro tip: if you’re unsure of what to get, such sampling is available at any outlet. So the next time you pass by, don’t be shy to ask and unlock the experience yourself.
Now onto the main show and the very reason we were here! The grillery isn’t just a spot to pick up Bee Cheng Hiang products or buy bakkwa by the slice; it is a full-fledged dining concept that takes this festive favourite into uncharted territory. Here, bakkwa is reimagined on fusion plates, paired with unique flavours and cultures and transformed far beyond its usual square.
We started with the Summer Salad ($18), topped with a cloud of yuzu foam and bright, housemade citrus vinaigrette. Tossed around were Gourmet Fusion Bakkwa (blend of pork belly and hind leg), mixed mesclun, baby radish, green apple and orange-infused watermelon. On the menu, it looked like a puzzling mix. As a vegetable hater, it sounded like a confusing nightmare. But on the palate? It tasted like a pleasant surprise. The combined sweet and sour profile of the bakkwa, dressing and fruits not only mellowed the bitterness of the greens, but it also whetted my appetite for more.
The four of us also shared four squares of Cheesy Bakkwa Toasties ($12). Packed with crispy, caramelised minced pork bakkwa, crunchy pork floss, and stringy melted mozzarella, the bread was toasted to perfection. Don't underestimate its size because it packs a punch of straight savoury heaven. This is easily a must-eat!
Before moving on to the mains, I cooled off with an iced French Earl Grey Tea ($7). Even though it was a cold brew, its amber tone carried a depth of flavour. I also tried Grace's iced Pure Green Tea ($7), which was lighter, cleaner and more refreshing. Meanwhile, Tricia and Nick opted for a cold Caffè Latte ($5.50) for a mid-day caffeine fix. Despite its pale colour, Tricia said that the coffee beans were intense. All in all, the beverages weren't showstopping, but they played a balanced role in cleansing the palate and offering pauses between the richer, heavier bites.
Next up was the sharing plate of Patatas Bravas ($10), a Spanish fried potato dish with a Chinese twist. The bakkwa cameo in this was in the form of Chilli Gourmet Bakkwa (sambal pork belly), which actually tasted exactly like a spicy sugar-glazed bacon. The Idaho potatoes served as a superb carb medium to carry the spice from the bakkwa. The generous serving of pork floss on top also soaked up the housemade mayonnaise and tomato reduction for a satisfying bite. It was a slight pity that we only got to it when it had cooled, but even then, it was impressive.
Time to address the elephant in the room: that mysterious board in the middle of our table. Not quite a charcuterie board nor a steak board — it's the DIY Sliders platter ($16).
You get two mini burger buns, four coin-shaped bakkwas, caramelised onions, quail egg sunny side-ups, cherry tomatoes, lettuce and housemade sambal mayonnaise. Quite a spread for mini sliders!
As the name suggests, you literally have to do it yourself with the provided gloves, and I was the designated slider-maker that day. Channelling my Overcooked skills to practical use, I quickly assembled the different ingredients, sliced them up and even posed for a mandatory cross-section shot. Pretty proud of that if you ask me.
We wrapped up the feast with a pasta dish that, surprisingly, skips the bakkwa spotlight but still manages to impress: the Chilli Crab Fettuccine ($26). The fettuccine came drenched in a spicy, housemade chilli crab sauce and topped with a sous vide egg for extra silkiness. The highlight, though, was the whole soft-shell crab. Its tempura exterior was thin yet crisp, holding strong even after soaking up the watery base. Packed with flavour, it balanced beautifully against the sauce’s fiery kick.
Even without bakkwa, this dish proves that the grillery isn’t just about reinventing jerky but also a place for high-quality fusion cuisine that gives your palate a well-timed break from all the smoky richness.
While we enjoyed our meal, Pei Ling also walked us through the behind-the-scenes, from the handmade process behind coin bakkwas, to the pride their grillers (affectionately called BBQ Masters) take in their work. This passion is highlighted in their internal BBQ Challenge, where staff from every outlet in Singapore compete, and the finals will be taking place at the grillery. According to Pei Ling, judging goes beyond taste, factoring in hygiene, flip technique, grill management, even shrinkage and weight retention. Some staff even tear up when they don't make it through, a true testament to how seriously they take their work. It is also more than just a competition; it’s a way to honour the craft and uphold quality standards across every outlet.
Bite after bite, it grew increasingly evident that this flame of tradition, taste, and community is what fuels everything at Bee Cheng Hiang. It isn't a gimmicky speciality place but more so a homage to the intricacies behind bakkwa-making.
Post-meal, we even got a peek at the in-house winery with Wei Jie, who walked us through the philosophy behind their thoughtfully curated wine pairing menu. Under Dancing Wolves, Bee Cheng Hiang’s wine arm launched in 2017, the idea is simple: pair ‘weight with weight.’ This unexpected venture is spearheaded by Group General Manager Daniel Wong, who personally travelled to French châteaux to source bottles that complement the rich, smoky depth of bakkwa back home.
While we didn’t get to sample the pairings, as it was a weekday afternoon, we watched Wei Jie passionately share the catalogue of Bordeaux wines they have and the interesting label art. Many of these labels are exclusive to Bee Cheng Hiang, so even if you're not a bakkwa enjoyer, the grillery might make for a surprising destination if you're a wine connoisseur.
At the end of the visit, it was clear to me that while tradition remains at their core, the grillery is also at the forefront in reimagining how consumers experience bakkwa, blending shop and dine concepts with a modern twist. From quirky Mid-Autumn blind-box mooncake merch to a loyalty app for seamless ordering, Bee Cheng Hiang is actively adapting to changing tastes while keeping bakkwa relevant all year round.
Whether you’re a local looking to rediscover a familiar brand or a traveller hunting for the perfect souvenir, the grillery delivers both heart and heritage in every bite. And here’s a little neighbourhood bonus: its next-door neighbour is Serangoon Broadway, the go-to spot for graduation photos. Which makes Bee Cheng Hiang Grillery a great place to celebrate after collecting your robe and hat or snapping that family portrait.
Photo credits: Nicholas Ho
Location: 1359 Serangoon Rd, Singapore 328241
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