Flat slices of barbecued pork are a must-have for families celebrating Lunar New Year. But during the rest of the year, bak kwa is still a delicious snack enjoyed by people of all ages. In Southeast Asia, Bee Cheng Hiang is arguably one of the most popular bak kwa brands. It all began in 1933, where its founder Teo Swee Ee would set up his charcoal grill outside public entertainment venues in Singapore to sell his barbecued preserved pork slices. He eventually saved up enough money to open up his first store in 1945 and soon opened his second shop around Victoria Street. But Victoria Street was a popular parking spot for trucks at the time, blocking the store from the view of potential customers. Teo then came up with an innovative solution to his problem. He offered free paint jobs for the trucks if his brand could be printed on them. This turned the trucks into his own mobile advertising. All these trucks would drive all over the island, as they made their deliveries, and just like that the brand’s presence was all across Singapore. Today, Bee Cheng Hiang is known internationally, with over 370 outlets around Asia. But although the brand has grown, each slice of bak kwa is still manually roasted on traditional bamboo sieves to retain its original iconic taste. Have you tried the famous bak kwa from Bee Cheng Hiang? #ThinkYouKnow