Bee Cheng Hiang is synonymous with bak kwa — in Singapore, certainly, as well as in a handful of other Asian countries in which it operates. It’s just launched a new (rather high concept) flagship store, Bee Cheng Hiang Grillery, to build on that brand distinction even more.
At the new space, they’re taking things up a notch with barbecuing and floss-making corners, bak kwa dishes with wine pairing at a dine-in bistro area, and plenty of packaged bak kwa crowd favorites spread across 2,000 sq ft.
According to the company’s pressers, this is all the result of a decade-long dream to elevate the humble bak kwa, and this concept store apparently took more than three years to come to life, from concept development to menu creation. It’s the brand’s first space to offer pork floss that’s made on the spot, as well as a charcoal barbecue pit for customers to get hands-on in smoking their dried meats.
On the menu — which just offers tapas for now, with salads and mains to come — you’ll find all sorts of bak kwa bites, including fried mozzarella katsu sandwiching a slice of “gourmet fusion” bak kwa ($10), patatas bravas studded with “chilli gourmet” bak kwa ($9), steamed egg custard topped with diced “gourmet fusion” bak kwa ($5), and enoki roll wrapped with “gourmet” bak kwa made from pork belly ($9.50).
If you’d like to get your hands dirty, try the DIY Sliders ($14), a platter of mini buns, caramelized onions, quail eggs, cherry tomatoes, lettuce, house-made sambal mayo, and pork or chicken coin bak kwa slices.
For a touch of class, step into the walk-in wine cellar — which features mostly labels from Bordeaux — and pick a bottle to pair with your bak kwa dish. But if you don’t know your merlots from your pinot noirs, the bistro also has food and wine pairing menus for diners to peruse. Otherwise, Illy coffees and TWG teas are available as well.
Bee Cheng Hiang Grillery is at 1359 Serangoon Rd.
6291-5753. Daily 9:30am-10:30pm.
MRT: Potong Pasir
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