As Chinese New Year approaches, the scent of bak kwa fills the air, with brands like Lim Chee Guan and Bee Cheng Hiang drawing in long queues of eager customers. However, newer brands are also making waves in the industry, such as Century Bakkwa, known for its handmade, charcoal-grilled bak kwa made from Spanish Iberico pork.
Century Bakkwa, founded in 2021 by 34-year-old Simbian Chua, boasts a recipe dating back to 1988. Despite not consuming pork herself due to religious beliefs, Simbian acquired the recipe from a bak kwa maestro, who passed it on to her before retiring.
Setting themselves apart from competitors, Century Bakkwa sticks to traditional methods of charcoal grilling, resulting in a unique texture and flavor. This dedication to authenticity comes at a price, with their bak kwa being among the priciest in the market.
While quality is a top priority for Simbian, she also emphasizes the importance of innovation in the competitive F&B landscape. With unique flavors like truffle and yuzu osmanthus, as well as sugar-free options and bak kwa croffles, Century Bakkwa continues to attract customers looking for new culinary experiences.
Looking ahead, Simbian aims to expand Century Bakkwa’s offerings and solidify the brand as a heritage name known for quality and tradition. With their thick, juicy slices of bak kwa, Century Bakkwa is poised for success in the industry. Discover more about their products and stay updated on their latest offerings.
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