Bee Cheng Hiang takes its root in Singapore in 1933, where an enterprising migrant, Mr Teo Swee Ee, peddled the streets of Chinatown selling freshly barbequed meat known as ‘bakkwa’.

Unchanged since 1933, our recipe retains the traditional taste and is uncompromising in quality. Handcrafted even now, over traditional bamboo sieves. That’s why no two pieces are exactly the same. We smoke the meat for hours over slowly burning flames of charcoal, locking in the marinate and flavor in every slice.