Trending Foods

Bak kwa goes beyond pork

(Clockwise from top left) Crocodile bak kwa from Fragrance Bak Kwa, coffee fusion bak kwa from Hu Zhen Long, Duck bak kwa from London Fat Duck and Lobster bak kwa from Hu Zhen Long.
(Clockwise from top left) Crocodile bak kwa from Fragrance Bak Kwa, coffee fusion bak kwa from Hu Zhen Long, Duck bak kwa from London Fat Duck and Lobster bak kwa from Hu Zhen Long. ST PHOTOS: KELLY HUI

This Chinese New Year, serve your guests barbecued meat made from crocodile or duck, or in coffee or mala flavours

As prices of bak kwa (barbecued sliced pork) continue to soar - tipping $62 a kg at bak kwa specialist Lim Chee Guan - and the queues to bag some grow more epic each day, perhaps it is time to take a look at alternatives.

And they are plenty to choose from this year, from exotic meat variations such as crocodile and duck, to unusual flavours such as coffee and red wine.

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A version of this article appeared in the print edition of The Sunday Times on January 19, 2020, with the headline 'Bak kwa goes beyond pork'. Print Edition | Subscribe