Bee Cheng Hiang Grillery 美珍香

Chashu collagen fettuccine and basil & chiziban pizza
This pasta was pretty plain, but pretty creative reedition of a ramen dish. The pizza was pretty average too.

Overall the place is worth visiting especially with burrple! Not too busy place and food is not bad.

We got two pasta, one pizza, one toaste, two salads and five drinks for $95.50. Very reasonable price point.

We ordered the gourmet aglio olio and bakwa toastie.
The aglio olio was under the pasta deal, and the wok hey was very strong and the pasta was so fragrant. Did not expect aglio olio to go well with Bak Kwa, interesting try.
The bakkwa toastie was also well prepared, will try to copy to make a bakkwa sandwich like the one we had too.
Food is quite good!

Tried dining at the Bee Cheng Hiang Grillery
We got both the salads under the appetiser which enjoyed. Interesting take on salads with some bakkwa influence.
The white thing is a yuzu foam and there is a citrus vinaigrette. Quality of the food is quite good too.
The wait staff are also quite friendly and attentive.

Calling all Bakkwa lovers! Did you know Bee Cheng Hiang has a grillery?

Satiate your bakkwa cravings with Burpple Beyond's 1-For-1: Bakkwa Platter deal! Featuring classics like Bee Cheng Hiang's Singnature Sliced Pork or more premium options such as Gourmet Fusion and Chilli Gourmet, never tire of delectable bakkwa here!

Photo by Burppler Joel Hoe

📍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.