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SINGAPORE : As the economy recovers, those in the barbecued pork or 'bak kwa' business are looking to increase profits.
Even suppliers of well-established brands want a slice of the consumer market. One slaughterhouse is now selling 'bak kwa' made from duck meat.
Six months and S$20,000 were spent to refine the taste - to reduce the duck smell, while improving its tenderness.
At S$42 per kilo, it is slightly cheaper than traditional pork "bak kwa", which gets more expensive as the Lunar New Year nears.
Last year, a kilo of the pork slices sold for as high as S$56. But that may change this year.
A supplier of well-established brands like Lim Chee Guan has set up shop in Chinatown, and will maintain the price at S$45 per kilo throughout the Lunar New Year season. - CNA/ms
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