I received a pretty pink box of mooncakes from Bee Chang Hiang at a media conference this week, and was shocked to find Bakkwa Mooncakes inside. I really should have expected it – Bee Cheng Hiang is famous for bakkwa. So it should come as no surprise that they would incorporate their bakkwa into mooncakes. 🙂
It was a little bit difficult to cut a piece from the palm-sized mooncake using the plastic knife provided. I had fully expected to find a slice of bakkwa in the middle of the mooncake. But alas, it was little pieces of bakkwa with chunky almonds and melon seeds that I found. The crust is delicate and not too thick.
The verdict: This is one tasty, savory mooncake that does not make the mistake of including too much bakkwa. It is fragrant, possibly due to the sesame seeds. Overall, it’s quite enjoyable. And family and colleagues alike will be thrilled at receiving a bakkwa mooncake! 😀
Within the box are plain lotus mooncakes as well. I like the version without salted egg yolks. Bee Cheng Hiang’s is surprisingly good – not too sweet and the crust is just thin enough to contain the filling, and retains its softness without being cloying.
I definitely wouldn’t mind buying their plain lotus mooncakes this time next year. 🙂
[200g each, at about the same price S$10-S$11]
I’ve always wondered (1) whether there is a real difference between bak kwa from company A and bak kwa from company B, (2) why people queue for HOURS to buy bak kwa during the period leading up to the Lunar New Year when it is available all year round, and (3) how much exactly do these bak kwa chains make during Lunar New Year, such that they can keep their stores open the entire year and sustain manpower costs and all! Obviously, I won’t get the answers to every single question! 😀
So, before prices increase, I’ve bought bak kwa from 3 of the leading brands: Lim Chee Guan, Bee Cheng Hiang and Fragrance.
I found the bak kwa from Lim Chee Guan to be a little more tender. Bee Cheng Hiang and Fragrance had ‘sweeter’ tasting bak kwa, and the latter brand had a bit more spice (pepper?) in it. The bak kwa from Bee Cheng Hiang didn’t go through much quality control as well, as more than 50% of the surface area was charcoal black, on top of being drier and a little difficult to chew (tough luck if you happen to be wearing dentures).
So yes, I have to conclude that Lim Chee Guan has the better tasting bak kwa and I also bought the spicier version of their bak kwa separately, and it is absolutely delicious! I wouldn’t say it’s worth an hour-long wait though. I’ll just eat it at some other time in the year. 😀
Do you agree that Lim Chee Guan serves up the best bak kwa? If not, where do you get your Lunar New Year bak kwa from?