Kim Hock Seng Bak Kwa 570 Geylang Road (Map) 11am – 9pm
The boss owner, Mr Ong Geok Hoo was a former national body building champ. You can sort of still make that out in this septuagenarian (in his 70s). check out the proud old newspaper cuttings he hangs up on the walls. He still makes the bak kwa in the back of this shop and it comes out in batches- fresh, chunky and still employs an old school recipe, not laden with fancy meats or laced with fruits or whatnot. His meats are sliced and not minced, and it comes soft to the bite, sweet, savoury and moreish old fashion stuff. He has been at it for over half a century now and we don't know how much longer this strongman can hang on to and lift this legacy up, as there is very little interest with a younger generation to continue in this back breaking culinary craft. Go for some of his mega sins- the bacon bak kwa chunks- you've been warned.
Low Seng Kim
Blk 69 Geylang Bahru #01-53, Geylang Bahru Mkt & Food Ctr (Map) 6am – 2pm Mon
His main act is mee siam, but we noticed the unimaginatively packed stack of bak kwa lying atop his display shelf. It comes in torn bite sized bits and you just buy that zip-lock pack of it, open and tear in. It comes just sweet enough but not overly so. The minced pork is rendered a little rougher and is shows up in the texture but surprisingly, it is soft to the bite. You don't need to "fight" it like a tough jerky. Mr Lau makes them in a friend's factory and you can tell this does not reek of the usual, same ol, same ol mass produced recipe. It has an honest own made touch to it. This is actually a small chain outlet and they do produce consistent stuff.
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