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It’s that point of the yr once more—Chinese language New 12 months is simply across the nook, and everyone knows that no gathering could be actually full with out the smoky-sweet aroma of bak kwa.

Every year, homegrown bak kwa manufacturers like Lim Chee Guan and Bee Cheng Hiang proceed to see lengthy traces of keen clients throughout the festive season, however newer manufacturers have additionally popped up within the scene, hoping to disrupt the century-old business.

One such newcomer is Century Bakkwa, which affords handmade, charcoal-grilled bak kwa crafted from Spanish Iberico pork. The model is helmed by 34-year-old Simbian Chua, who brings many years of expertise within the F&B business to her craft.

A 37-year-old recipe

Century Bakkwa Singapore — Picture Credit score: Century Bakkwa

Century Bakkwa first opened its doorways in 2021. Nevertheless, Simbian claims that its recipe was created many years in the past—in 1988, to be exact.

Initially, I assumed it was a household recipe, however I rapidly found that wasn’t the case after I first spoke to Simbian. Surprisingly, she and her household don’t, and have by no means, consumed pork—and that features bak kwa.

I grew up in a staunch Seventh-day Adventist household, which meant that eating out was unusual as a result of dietary restrictions. My dad and mom have by no means eaten pork of their life, and I don’t too.

You’ll be able to ask my family and friends—they’ve by no means seen me consuming pork, even when I order wanton mee with lard, and so forth., I take away it from the dish.

Simbian Chua

How, then, did she purchase the bak kwa recipe and begin her personal enterprise regardless of not consuming pork herself?

“Century Bakkwa’s grasp recipe was created by a bak kwa maestro whom I acquired to know by a mutual buddy about 4 years in the past,” Simbian shared.

The duo rapidly hit it off, and through Chinese language New 12 months some years again, the “bak kwa maestro” sought her assist to deal with the festive interval’s rush orders.

After supporting his operations for about two weeks, he approached her with a proposition: he wished her to take over the enterprise as he was turning 65 and was seeking to retire.

In his personal phrases, he mentioned that he would slightly bury the recipe with him to his grave, like Apollo char kway teow’s founder, if he didn’t discover a appropriate successor to proceed his craft.

Simbian Chua

He was now not prepared to proceed the enterprise because it was “very manpower-intensive”—discovering expert staff able to grilling bak kwa over charcoal with out burning it proved difficult, in the end main him to retire and exit the enterprise.

As the chance introduced itself, Simbian determined to take the leap and enterprise into the business by launching Century Bakkwa at Dunlop Road.

“I wish to keep on with our DNA”

Quickly after beginning Century Bakkwa, Simbian confronted the identical ache factors that had troubled her predecessor: producing charcoal-grilled bak kwa was simply too laborious.

Nevertheless, she believes that that is exactly what makes the enterprise distinctive.

“Most bak kwa companies use mixture ovens to provide their choices, transferring away from conventional strategies like charcoal grilling,” she defined. Utilizing mixture ovens permits these companies to provide and promote bak kwa in bigger portions, however for Simbian, this comes second to authenticity.

The rationale why I don’t do that’s as a result of I wish to keep on with our DNA—and our DNA is to make bak kwa that’s charcoal-grilled. Sure, it’s laborious, however the ensuing texture and style are utterly totally different.

Simbian Chua

As a result of demanding manufacturing processes, Century Bakkwa produces solely a restricted amount of bak kwa annually. This exclusivity, mixed with their conventional strategies, positions their merchandise among the many priciest available on the market—even in comparison with heritage manufacturers.

For instance, 500 grammes of Century Bakkwa’s conventional bak kwa begins at S$58, whereas different manufacturers, reminiscent of Bee Cheng Hiang, supply an identical quantity ranging from S$37.50.

But, the model nonetheless sees a gradual demand. Whereas Simbian remained tight-lipped about Century Bakkwa’s monetary figures, she shared that the model noticed a 25% improve in gross sales throughout the present festive season in comparison with the identical interval final yr.

“For the worth we’re asking, individuals recognise they’re paying for the distinction,” she said confidently.

High quality alone isn’t sufficient

Simbian takes her dedication to high quality critically—regardless of her spiritual beliefs of not consuming pork, she revealed that she makes an exception to style her bak kwa, guaranteeing that it meets her excessive requirements.

Nevertheless, high quality alone isn’t sufficient to face out in Singapore’s aggressive F&B scene. To remain related and entice new clients, the entrepreneur believes that innovation is vital.

Customers are more and more looking for distinctive and high-quality culinary experiences in Singapore’s F&B panorama. For aspiring entrepreneurs, I counsel specializing in authenticity, understanding your target market, and being open to innovation whereas preserving the essence of your choices.

Simbian Chua

Along with her intensive background in F&B—having labored as a cook dinner and began her personal Indonesian-Chinese language meals catering enterprise, Indocin Meals, earlier than launching Century Bakkwa—Simbian has experimented with new flavours and totally different choices to set her model aside.

Century Bakkwa Singapore bak koa croffle — Century Bakkwa’s *bak kwa* croffles are a crowd favorite./ Picture Credit score: Century Bakkwa

Century Bakkwa at present affords 5 totally different flavours of bak kwa, together with truffle and yuzu osmanthus. Most not too long ago, they’ve additionally added a sugar-free bak kwa choice to cater to health-conscious clients and people with dietary restrictions or well being circumstances that restrict sugar consumption.

The model can also be identified for its bak kwa croffles—crispy, flaky croissant-waffles topped with their signature bak kwa, which can be found in-store.

“We wished to convey one thing recent to point out how bak kwa isn’t simply ‘Chinese language New 12 months meals’ however a deal with that may be loved in numerous methods, all yr spherical,” Simbian mentioned in a 2021 interview with CNA. “It’s now change into a crowd favorite.”

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Within the close to future, Simbian hopes to launch extra modern merchandise and increase Century Bakkwa’s presence inside Singapore.

Her long-term imaginative and prescient is to cement the model as a heritage identify, synonymous with each high quality and custom.

And judging by what we’ve tasted, we actually do hope the model will succeed. Century Bakkwa’s bak kwa slices are thick, juicy and irresistibly tender—you possibly can take a look at their choices right here.