Each variant uses the same 72-hour cure and Indonesian binchotan finish — only the seasoning changes.
SignatureThe recipe untouched for half a century. Sugar, dark soy, five-spice — a brine the Tan family brought from Swatow. Slow-fired over Indonesian binchotan, hand-cut, glossed warm with honey-soy. Our most-ordered cut, every Lunar New Year.
Cracked Sarawak black pepper, slow-bloomed in the marinade. The heat sits low and warm — never sharp. A favourite with whisky, hard cheese, and late nights.
Made with Cameron Highlands bird's-eye chillies and a touch of belacan. Slow heat that builds, then settles. For the brave (and the homesick).
LimitedA single thick slab — the original way bak kwa was eaten before the supermarket era. Slice it yourself with a sharp blade. Comes wrapped in butcher paper.
GiftThree of our cuts (Original, Black Pepper, your choice of third) in a cream lacquered box, hand-tied with charcoal silk ribbon. Personalised foil-stamped tag included. Free same-day Singapore delivery for orders above S$120.
Add a foil-stamped tag, a handwritten card, or your company logo.
For corporate orders of 50 boxes or more, we'll match your colour palette and ship to multiple addresses across Singapore. Reach out by WhatsApp or use the bulk-order form on our contact page.