How Singapore’s Bee Cheng Hiang with its famous grilled meat grew from a one-man street stall into an Asian powerhouse

For many families throughout Asia, Chinese New Year would not be complete without a few servings of barbecued preserved pork.

A snack that is particularly popular in southern China and Southeast Asia, these flat slices of sweet, barbecued meat are called yuk gon in Cantonese and rou gan in Mandarin, but they’re best known as bak kwa, which comes from the southern Chinese dialect of Hokkien.

Arguably the best-known bak kwa brand is Singapore’s Bee Cheng Hiang, which traces its history back to…

Related Articles