Having tasted the soft launch menu several months back, I am excited to be back at Bee Cheng Hiang Grillery again for new bak kwa indulgence. The one-page menu has grown into a full-fledged dining menu with options for tapas, salad, mains, their in-house char-grilled bak kwa and a degustation menu pairing with wine.
At one glance, one can pick from the menu a total of 10 types of bak kwa such as the Golden Coin $3, Chilli Pork $3, Gourmet Fusion $4 and Sliced Beef $4 that comes in tasting portions with recommended wine pairings.
This Chinese New Year, toss to greater heights with Bee Cheng Hiang Grillery’s unique rendition of the Yu Sheng. Instead of sliced fish or abalone, the Bakkwa Lo Hei $18.80 welcomes the year of the pig with neat slices of the exclusive Gourmet Fusion Bak Kwa alongside julienned vegetables and homemade yuzu dressing. The fried enoki mushrooms tugs at my heartstring with the added crispiness.
The Bakkwa Lo Hei is available from now till 19 February 2019.
The fried enoki mushrooms make its appearance again in the Truffled Mushroom Salad $16, hiding more gems beneath.
Therein lies three types of mushrooms, namely the button mushroom, king oyster mushroom and shimeiji mushroom, with the Sliced Beef Bak Kwa that was incredulously delicious. Faint hints of truffle slipped through the medley of ingredients and the sous vide egg charmed with its silky presence.
A plateful of lettuce is served on the side for the salad to be eaten as a wrap.
Seafood Cous Cous $22 appears restaurant-standard with its appetizing looks and creativity in infusing the Pork Sausages. The cous cous, especially, took me off guard with a flavoursome relief and a texture that is neither too dry nor wet. The taste reminds me strongly of the clay pot rice dotted with bits of sweet chewy lap cheong; I thought I smelt wok-hei in this dish too. Crispy wild rice speckled the surface with a little burnt and crunchy dimension.
The tiger prawn was a tad tough and if cost allows, a carabinero prawn would be nice. Scallops, on the other hand, were well-grilled and succulent.
Other mains include the DIY Sliders $14, Chicken Roulade $22 and Capellini Carbonara $12.
Truffle Bak Kwa Tart ($4.50 per piece) is beautifully showcased in a dainty tart layered with truffle mushroom paste. Thin pieces of bak kwa complete the adornment with curved onion slices and squeezes of homemade mayonnaise.
New to Bee Cheng Hiang is the Coconut EZ Mini Crunchies ($15 for 115g), made from 100% real coconut milk, coconut flakes and their signature crispy pork floss. Looks compact but one bite in, the pork floss will burst apart in your mouth.
Chinese New Year goodies and other Bee Cheng Hiang products are selling here too.
Bee Cheng Hiang Grillery
1359 Serangoon Road, Singapore 328241
More Bak Kwa-infused dishes can be found here!
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