Chashu collagen fettuccine and basil & chiziban pizza
This pasta was pretty plain, but pretty creative reedition of a ramen dish. The pizza was pretty average too.
Overall the place is worth visiting especially with burrple! Not too busy place and food is not bad.
We got two pasta, one pizza, one toaste, two salads and five drinks for $95.50. Very reasonable price point.
We ordered the gourmet aglio olio and bakwa toastie.
The aglio olio was under the pasta deal, and the wok hey was very strong and the pasta was so fragrant. Did not expect aglio olio to go well with Bak Kwa, interesting try.
The bakkwa toastie was also well prepared, will try to copy to make a bakkwa sandwich like the one we had too.
Food is quite good!
Tried dining at the Bee Cheng Hiang Grillery
We got both the salads under the appetiser which enjoyed. Interesting take on salads with some bakkwa influence.
The white thing is a yuzu foam and there is a citrus vinaigrette. Quality of the food is quite good too.
The wait staff are also quite friendly and attentive.
Calling all Bakkwa lovers! Did you know Bee Cheng Hiang has a grillery?
Satiate your bakkwa cravings with Burpple Beyond's 1-For-1: Bakkwa Platter deal! Featuring classics like Bee Cheng Hiang's Singnature Sliced Pork or more premium options such as Gourmet Fusion and Chilli Gourmet, never tire of delectable bakkwa here!
Photo by Burppler Joel Hoe
📍Bee Cheng Hiang Grillery and Bistro (Serangoon) @beechenghiangsg
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At the mention of Bakkwa (肉干), a popular snack usually eaten during CNY, Bee Cheng Hiang is surely a name that would come to mind. We visited their first ever bistro where they use bakkwa to create interesting fusion dishes. We got to try:
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𝗖𝗵𝗲𝗲𝘀𝘆 𝗕𝗮𝗸𝗸𝘄𝗮 𝗧𝗼𝗮𝘀𝘁𝗶𝗲𝘀 ($𝟭𝟮)
This looked like a typical mozzarella cheese toast until it was elevated by that savoury minced pork bakkwa and pork floss! This was a delicious good start.
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𝗦𝗮𝘂𝘁é𝗲𝗱 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝘄 𝗕𝗲𝗲𝗳 ($𝟮𝟬)
On top of some assorted mushrooms, the Sliced Beef Bakkwa was there to add plenty of flavour to the dish. We must say that the mushrooms were really umami and the truffle flavour was a nice touch.
While this was an attempt to bring in Singapore’s iconic Chilli Crab with some Western pasta notes, this was not spicy at all. The dish surely had some potential - but just needed some fusion balances.
On the flip side, this was VERY spicy. With pasta infused with classic laksa broth and topped with tiger prawns, the sauce looked innocently flavourful. The Chiziban (crispy bakkwa) was a good addition too.
This was a standard aglio olio, of course with some bakkwa on top. The fat from the bakkwa pairs quite well with the spaghetti!
Now this was our first time - it was a salty ice cream that left you confused and wondering where the milky sweetness went. This is something you would want to try once in your life but we wouldn’t return for a second serving oops.
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We also tried the:
𝗦𝗹𝗶𝗰𝗲𝗱 𝗣𝗼𝗿𝗸 𝗕𝗮𝗸𝗸𝘄𝗮 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 ($𝟱)
𝗚𝗼𝘂𝗿𝗺𝗲𝘁 𝗙𝘂𝘀𝗶𝗼𝗻 𝗕𝗮𝗸𝗸𝘄𝗮 𝗣𝗹𝗮𝘁𝘁𝗲𝗿 ($𝟲)
𝗦𝘂𝗺𝗺𝗲𝗿 𝗦𝗮𝗹𝗮𝗱 ($𝟭𝟴)
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Bee Cheng Hiang Grillery made a solid attempt at incorporating its signature bakkwa into various western dishes. Despite this, we must say that there was some fusion confusion that left us puzzled.
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Thank you @burpple @rainraineeataway for the invite 🥺 and @beechenghiangsg for the hospitality!
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📍 Bee Cheng Hiang Grillery and Bistro
1359 Serangoon Road
Singapore 328241
Actually really enjoyed the laksa broth with the pasta - it packed a nice spicy punch and really tasted like laksa, with the sous vide egg giving a thicker consistency to the base. Big tiger prawns and topped with crispy bakkwa as well!
Thanks BCH for having us and Burpple for the invite🌟
Singapore’s classic chilli crab sauce with fettuccine, soft shell crab, and a sous vide egg. It was a plate of saucy goodness that really has spicy undertones, but also a chill crab sweetness to it. Quite amazed at how they struck that balance, though the the pasta was a bit soggy.
Thanks for having us, Bee Cheng Hiang!
So good that I just want to make this at home so I can have it everyday🥺 super cheesy goodness that’s worthy of a cheese pull shot but I messed up🫣 but that also means that they really did not scrimp on the mozzarella. Cheesy decadence aside, Bee Cheng Hiang has very successfully placed 2 of their best products together - bakkwa and pork floss. I loved how the floss had that slight sweetness to it on the toast, and the bakkwa have that nice textured ingredient to it. A really yummy snack!!
Thanks BCH for hosting & Burpple for the invite✨
Actually so upset that I didn’t think of this earlier - replacing bakkwa with bacon in my aglio olio!? Ingenious idea, especially with Bee Cheng Hiang’s Gourmet bakkwa that’s made of pork belly. A simpler pasta dish here, but great especially if you like a bit of sweetness in your food. The glazed bakkwa adds a little layer of sweetness to every bite of your pasta.
Thanks for having us, Bee Cheng Hiang Grillery!✨
This was so delicious! The aroma of the truffle together with a mix of different types of mushrooms like shimeji, oyster, button and even crispy enoki mushrooms on the top!! That crispy enoki added a nice touch to it, just as the runny sous vide egg which gave all the shrooms more sauciness. And of course true to the shop they have added sliced beef bakkwa in this dish, and who knew bakkwa and mushrooms go pretty well together😳
Thank you Burpple for the invite & BCH for hosting!
Gourmet fusion platter which consists of miniature bakkwa slices made of premium pork hind leg meat with pork belly in one slice. The meat was grilled with charcoal at Bee Cheng Hiang’s Grillery, unlike in the normal shop where it’s grilled over the electric grill. The fusion meat was slightly thicker, but also juicier and with more texture, which I really enjoyed. An interesting concept at the grillery where you can have bakkwa and pair it with wine👅 A suitable place to bring your friends from overseas who want to try some local delights!
Thanks Burpple for the invite✨
Vanilla ice cream with tiny bits of bak kwa.
Unlike the other burpplers, I kinda liked this ice cream as the bak kwa complimented the vanilla ice-cream and gave me a nice sweet smoky aftertaste
Angel hair pasta, 𝗚𝗼𝘂𝗿𝗺𝗲𝘁 𝗕𝗮𝗸 𝗞𝘄𝗮 (pork belly), chilli padi and garlic
Surprisingly the bak kwa went perfectly well with aglio olio
Pasta infused with Bee Cheng Hiang’s own laksa broth, topped with tiger prawns, sous vide egg, alfalfa and 𝗖𝗵𝗶𝘇𝗶𝗯𝗮𝗻 (crispy bak kwa)
Upon first bite, I find that the laska broth was way too spicy which overwhelms all the other components of the dish
Fettuccine pasta with sous vide egg, whole soft-shell crab and Bee Cheng Hiang’s own chilli crab sauce
