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I know it’s not even Christmas yet, but my unapologetic passion for bak kwa goes way beyond eating way too many slices at my grandfather’s house during Chinese New Year. I’ve always loved eating it as is, but the newly opened burger stall at Bedok North, Wang Bao Bao, will change the game for my fellow bak kwa fans and myself.
Wang Bao Bao has added the quintessential Chinese New Year snack to their arsenal of ingredients—thus birthing forth honey-infused bak kwa burgers. The bak kwa is from 1913 Gu Lang Yu, a local online brand that specialises in the thinly-sliced barbequed meat grilled with a homemade honey and spice marinade.
Heading the menu at Wang Bao Bao is the Signture 3P Burger (S$10). As its name implies, this hefty burger contains three varieties of pork—char grilled Spanish pork belly char siew, honey bacon bak kwa, and pork floss. They’re served atop a bed of carrot and cucumber pickles, and then topped with a runny onsen egg.
They also have the Sawadee (S$6), with Thai-inspired crispy fried chicken drizzled with sriracha aioli and also topped with a runny onsen egg. I didn’t think that crispy fried chicken and onsen egg would be eaten together—and in a burger, no less—but this burger honestly sounds like it’s got potential to taste phenomenal.
You can opt for the Rum & Lee (S$6), inspired by the popular Malaysian favourite, featuring a grilled chicken patty and served with sweet pineapple slices. This one’s for fusion food fans—the Saranghae (S$6), which features the well-loved Korean grilled pork shabu and kimchi, and pairs it with a slice of sweet bak kwa and the onsen egg.
Wang Bao Bao also has Honey Bak Kwa Buns in four different flavours; take your pick from the Traditional Bak Kwa Bun (S$3.50), Ham & Cheese Bun (S$5), Shabu Bun (S$5) and the Shrimp Bun (S$5). Despite their unique flavour and ingredient combinations, all these buns come served with sinful squares of honey bak kwa for that touch of sweetness in a savoury meal.
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