In this post, I'll talk only about the taste of this bak kwa, while in a separate post I'll tell you how I feel about Empire's approach to this form of sales.
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Meat: This bak kwa uses front shoulder cuts from Linley Valley of Western Australia. Texture wise - it's lean, with some layering of fats at certain parts of the bak kwa. Taste - it's clean tasting, strong taste of pork yet non gamey.
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Cooking method: Barbecued at low heat over charcoal. Result is evenly cooked bak kwa with only a few chao tar areas, with a faint smell of charcoal. Personally, I prefer bak kwa grilled more fiercely.
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Specialty: smoked with Applewood. The bak kwa is indeed perfumed by some smokiness from applewood, not strong, but definitely there. However, in this new world of dining regime where smoked food is commonplace, Empire's applewood treatment, to me, is run-of-the-mill.
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Overall: It's good, but not definitively better than the competition. If our trusty old bak kwa brand Lim Chee Guan or Kim Peng Hiang scores a 95 out of 100, Empire's bak kwa is 96 at best.
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I should clarify - Empire has done a commendable job of making good bak kwa. But so are many old brands that all of us have access to.
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