My mom loves this whole-slice bakkwa. kind of tough texture though 😅 Thanks for the commitment to high quality content and for trying all their bakkwa at once on video!!
I remembered when you first posted about this brand on Instagram, back when it still had branches. I asked my mom to get some near the Bugis area since that was the only one still open, when we bought it home, I know it was going to be a shock. Yes it is hard as hell, yes it tasted simple unlike other brands. They initially criticize it, I personally just liked it as something different. As we were nearing to finish up the packet, by then everyone had appreciated the difference in style, and we all thought it was very delicious
There is a similar old store in chong pang.. Same shop name but i not sure if are they affiliated.. My family always get bak kwa from there.. we always buy the loose pieces for own consumption..
Definitely not allowed to bring in pork products to Australia; the rationale is that there is a high risk of bringing in the ASF (African swine fever) virus. The same applies to New Zealand so I have started making my own bakkwa here. My Malaysian and Singaporean friends eat it as fast as I can make it, especially the chilli one which I make with gochujang (Korean fermented chilli paste) - its flavour seems to complement the fermented bean curd that I use in the basic mixture.
Hv bad experience, fall sick after eating the spicy Bkwa, burnt. Can be very toxin to health. Also burnt bacon in yr video. Owner could not accept my feedback or exchange (unlike Fragrance) and was very rude to chase me away.
My mom loves this whole-slice bakkwa. kind of tough texture though 😅
Thanks for the commitment to high quality content and for trying all their bakkwa at once on video!!
thank you for another bak kwa video, much appreciated :)
I remembered when you first posted about this brand on Instagram, back when it still had branches. I asked my mom to get some near the Bugis area since that was the only one still open, when we bought it home, I know it was going to be a shock. Yes it is hard as hell, yes it tasted simple unlike other brands. They initially criticize it, I personally just liked it as something different. As we were nearing to finish up the packet, by then everyone had appreciated the difference in style, and we all thought it was very delicious
This was the first shop I bought bakkwa from many years ago. I still call in for some when I'm over and staying close by.
love coin bak kwa!! it's bite-sized and easy
I agree we have moved away too much from the textural elements in many foods to their detriment. Everything is smoothened to death.
My dad doesn’t like the soft minced type regardless of brand.
There is a similar old store in chong pang.. Same shop name but i not sure if are they affiliated.. My family always get bak kwa from there.. we always buy the loose pieces for own consumption..
They are affiated. The one in chong pang is owned by the relative of Kim Hock Guan
This and ping guan!!!!!
Wooo new video
I also like this type of bakkwa with a tough texture.
Now at $63 😂 Really expensive !
hehe going shopping for it later
Chewing is also good for one's brain 😊
is the weather hot during this period of time in singapore?
Very hot!.... and rainy too.
👍 buy liao can go s pool try luck ! 😬
Didnt know Zai Shun fish head curry sells lobsters!
More chewing = more saliva production = prevent tooth decay
It also stimulates your brain apparently!
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You know if this can be brought back to Australia?
Try emailing bee Cheng Hiang. They sell vacuum packed Bak kwa which *might* be ok to bring in
The Aussies are pretty strict on pork…maybe worthwhile to do the Greg test on the plane!
Definitely not allowed to bring in pork products to Australia; the rationale is that there is a high risk of bringing in the ASF (African swine fever) virus. The same applies to New Zealand so I have started making my own bakkwa here. My Malaysian and Singaporean friends eat it as fast as I can make it, especially the chilli one which I make with gochujang (Korean fermented chilli paste) - its flavour seems to complement the fermented bean curd that I use in the basic mixture.
@@GregoryLeow That's a no-no according to Australian Border Force - you can't even send it by post.
Hv bad experience, fall sick after eating the spicy Bkwa, burnt. Can be very toxin to health. Also burnt bacon in yr video.
Owner could not accept my feedback or exchange (unlike Fragrance) and was very rude to chase me away.
I'm not too concerned about char-grilled bits as I explain in this video: czcams.com/video/3FGa2gxaJCg/video.html