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Why is bak kwa so expensive during the Chinese New Year season in Singapore?
What determines how much bak kwa ("dried meat") – a Chinese New Year delicacy – cost in Singapore?
By Dee Lim
SINGAPORE – Bak kwa, the sweet and savoury grilled meat popular in Singapore, is a costly treat outside of the festive season. But as Chinese New Year (CNY) approaches, prices of the iconic snack often skyrocket.
Yet, there are long queues at branches of popular bak kwa purveyors, such as Lim Chee Guan, Kim Choo Guan, Bee Cheng Hiang, and Fragrance.
Why is the meat jerky (usually pork) so expensive? And what makes up the price that you need to pay for bak kwa?
Why is bak kwa eaten during CNY in Singapore?
A spokesperson from Lim Chee Guan shed some light on this, and it boils down to symbolism.
"Rooted in Chinese beliefs, certain foods are thought to bring good fortune and prosperity. Bak kwa, in particular, is distinguished by its red hue and sweet-savoury taste, and is considered auspicious, symbolising wealth and good fortune for the year ahead," the spokesperson said.
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Bak kwa has also been associated with special occasions and celebrations, which makes it all the more prized during the Chinese New Year period, when it is commonly offered to guests during visits or presented as gifts to friends and relatives.
Prices of bak kwa from popular brands in Singapore
Here are the prices of bak kwa from popular brands in Singapore (prices as of Monday, 29 January):
Brand | Signature Items / Prices (per kg) | Additional Flavours |
Bee Cheng Hiang | Regular, minced – S$70 Regular, sliced – S$72 Chilli Pork – S$76 Prime – S$82 Chicken, sliced – S$72 Beef, sliced – S$90 | Applewood Sliced Pork Bak Kwa Gourmet Fusion Golden Coin Gourmet Bak Kwa |
Bee Kim Heng | Regular, sliced – S$68 (S$74 from 26 Jan onwards) Chilli – S$70 (S$78 from 26 Jan onwards) | |
Fragrance | Sliced – S$62.70 Chilli – S$64.60 Gold Coin – S$62.70 Chicken, sliced – S$62.70 | Kurobuta Pork Bak Kwa Truffle Bak Kwa Iberico Pork Bak Kwa |
Lim Chee Guan | Pork, sliced – S$80 Chilli Pork – S$82 Gold Coin – S$74 | BBQ Bacon BBQ Prawn BBQ Fish |
Kim Choo Guan | Traditional – S$70 Chilli – S$72 Gold Coin – S$68 Premium Iberico – S$108 (for 500g) | Pork Belly Bak Kwa Mala Bak Kwa |
Kim Hua Guan | Traditional, minced – S$62 Traditional, sliced – S$66 Chilli, minced – S$64 Honey Gold Coin – S$66 | Longan Minced Pork Black Pepper Minced Pork Iberico Minced Pork |
Factors influencing prices of bak kwa in Singapore
1. Higher production costs
Demand and prices surge during the lead up to CNY, and this leads to increased production costs as well.
But at the heart of bak kwa's allure is the traditional methods of preparation which includes hand-slicing premium cuts of meat, marinating them in a secret blend of spices and then slow-grilling them to perfection – it is a labour of love and expertise.
More skilled manpower is needed when production increases.
2. Cost of ingredients
According to the National Library Board's Singapore Infopedia, bak kwa is commonly sold in the form of thin square sheets. Variations include the "golden coin", which is bak kwa cut into small circles.
"There are two main varieties of bak kwa in Singapore, namely the minced pork and sliced pork versions. The minced pork version, which has a higher fat content, is prepared by shaping minced meat into slices before grilling them. The sliced version is leaner and tougher as it is made from pork slices that have been cut off from solid blocks of meat," the website explained.
These days you will also find myriad flavours made with premium ingredients that adds to the total cost. Some include other additions like prawn or fish, while others use special items while grilling to give it a more distinctive taste.
The Lim Chee Guan spokesperson said, "There has been an increase in price as compared to last year, primarily due to several factors including impact from rising manpower and raw material costs. We are making efforts to absorb as much of the additional costs as possible."
Local food blogger Dr Leslie Tay, of "I Eat I Shoot I Post", also pointed out that the increase in Goods and Services Tax (GST) this year along with the general rise in costs of ingredients would be contributing factors.
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