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Under the Radar: Behind the Sizzle – Is the Bak Kwa business a seasonal one? Bee Cheng Hiang weighs in
We have slightly more than three weeks until Chinese New Year and that means it is also time to indulge in snacks like your pineapple tarts and even bakkwa or barbecued meat! We’re bringing up Bak Kwa because our guest for today is barbecued pork jerky maker Bee Cheng Hiang. Just to take you down memory lane, the firm started in Singapore in 1933, where an enterprising street hawker peddled the streets of Chinatown selling freshly barbecued meat. Fast forward to today, Bee Cheng Hiang has grown to 367 retail outlets across 11 territories such as China, Hong Kong, Japan, South Korea and…
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