Bee Cheng Hiang Grillery 美珍香

📍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🌟