The Chinese New Year long weekend is over, and most of us have probably eaten our share of goodies, including the chewy, tender, juicy and very addictive bak kwa, or barbecued pork.
The bak kwa is a strange food. Not because it’s both salty and sweet at the same time, but because the demand for it has always been centered around one festival—Chinese New Year.
It is available all year round, we all know it. Yet most of us seldom consume it anytime else. Somehow, a mysterious and insatiable craving for bak kwa possesses us every Chinese New Year and we queue for hours and pay higher prices just to get have that craving satisfied.
Sure, it’s seasonal food. But even as the turkey is the main focus during Thanksgiving, it is also consumed quite commonly outside of the holiday.
Which is why bak kwa are just like roses. For the majority, roses are for Valentine’s Day (and special occasions)…when the florists are especially busy and prices are up.
Perhaps it’s time we popularize the Bak Kwa Burger to even out the demand for bak kwa.
Who knows? It might become as popular as the Ramly burger!
Bak Kwa Burger
• Burger bun (or 2 slices of bread), buttered and toasted
• Bak Kwa, of course!
• Pork floss
• A slice of cheese
• Crisps, to serve
Put them all together and there you have it—the next big thing in burgers!
