Bee Cheng Hiang recently ventured into providing a dine-in service at their Serangoon Road outlet, giving a “one of a kind” Bakkwa experience with an (almost) everything Bakkwa menu in place. Their menu items were prepared and plated so nicely, thanks to collaboration with Chef Zor Tan, better known as the previous executive chef from Restaurant André.

The most fun item from their menu would be the DIY Sliders (S$14.00) which would come with pork or chicken options. Diners would be given disposable gloves to personalise their own sliders that would include the Golden Coin / Chicken Coin Bakkwa, caramelised onions, quail eggs done sunny-side up, sliced cherry tomatoes, lettuce and their very special sambal mayonnaise that was made in-house. On its own, the Bakkwa tasted pretty average, but with the runny egg yolks and that spicy kick from the sambal mayo, I did enjoy the whole process, together with a glass of red wine (yes, they have a wine cellar in the grillery too). Because there were only two sliders, I personally found this a good choice for lunch or dinner if I needed something light but more than just ordering a Tapas.

Another highlight of the grillery was that they sold a full range of Bee Cheng Hiang products, with their Bakkwa made differently by being grilled over charcoal fire, giving this festive delicacy a more smoky and traditional taste. I would say that this concept store was worth a few visits in the near future. And since they would be launching their full menu after their official opening, there would be more items in the menu to tease my taste buds with.

#BurppleEatup