Bak kwa is thought to have derived from a meat preservation and preparation technique used in ancient China. It is also considered a Hokkien delicacy, as it originated from the Fujian province in China, where poverty meant that the consumption of meat was a luxury usually reserved for Chinese New Year.
Leftover meat are preserved by slicing the meat into thin sheets and marinating them with sugar and spices, before air-drying the slices and cooking them over a hot plate.
When immigrants brought this delicacy over to Singapore and Malaysia, it took on local characteristics. For example, while the meat is still air-dried, it is instead grilled over charcoal, which imparts a smokier flavour. The local version is also sweeter than its original counterpart.
The first and oldest bak kwa shop in Singapore is Kim Hock Guan, which was set up in 1905 with the first outlet in Rochor Road. Other major players in the local bak kwa business include Bee Cheng Hiang, Lim Chee Guan, Fragrance Foodstuff and Kim Joo Guan.
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