26/11/2025
๐๐ข๐ฆ ๐๐จ๐๐ค ๐๐๐ง๐ '๐ฌ ๐๐๐ ๐๐จ๐ซ๐ค ๐๐ฅ๐ข๐๐๐ฌ, or bak kwa, are a highly regarded traditional snack in Singapore, known for their artisanal quality and old-school charcoal-grilled flavor. The owner, Uncle Ong, uses a labor-intensive, handmade process, which makes his product a "must-try" for those seeking authentic, smoky bak kwa.
๐๐ข๐ฆ ๐๐จ๐๐ค ๐๐๐ง๐ '๐ฌ ๐๐๐ ๐๐จ๐ซ๐ค ๐๐ฅ๐ข๐๐๐ฌ rooted in the personal journey and dedicated craftsmanship of its owner, Mr. Ong Geok Hoo (often referred to as "Uncle Ong"). Unlike major commercial bak kwa chains, it remains an artisanal, family-run operation dedicated to traditional methods.
๐๐ญ'๐ฌ ๐จ๐ซ๐ข๐ ๐ข๐ง
๐ฅฉ๐ถ๐๐๐๐๐๐ ๐๐ ๐ ๐ฉ๐๐๐๐๐๐: Mr. Ong started his career at a young age as a butcher, like his father. This extensive experience helped him master the crucial skill of selecting and cutting the best quality pork for his future endeavors.
๐ฅฉ๐ป๐๐๐๐๐๐๐๐๐ ๐๐ ๐ฉ๐๐ ๐ฒ๐๐: Prompted by a decline in raw pork sales, Mr. Ong and his wife decided to venture into selling bak kwa in the early 2000s, capitalizing on the more consistent demand for the barbecued meat. However, other sources indicate he has been in the business for over 40 years, suggesting an earlier start in the 1970s.
Original Location: The first Kim Hock Seng shop was situated on Keong Saik Road.
Move to Geylang: The business relocated to its current address on Geylang Road in 2017.
๐๐ช๐๐๐๐๐๐๐๐๐ ๐๐ ๐ป๐๐๐
๐๐๐๐๐: A defining feature of Kim Hock Seng's history is its owner's insistence on preserving the traditional, labor-intensive method. Mr. Ong is known for personally handling most of the preparation and ๐๐ง๐๐ก๐ก๐๐ฃ๐, ๐จ๐ข๐ค๐ ๐๐ฃ๐ ๐ฉ๐๐ ๐ข๐๐๐ฉ ๐ค๐ฃ ๐๐๐ข๐๐ค๐ค ๐ฉ๐ง๐๐ฎ๐จ ๐ค๐ซ๐๐ง ๐๐๐๐ง๐๐ค๐๐ก ๐๐ค๐ง ๐ ๐๐๐จ๐ฉ๐๐ฃ๐๐ฉ ๐จ๐ข๐ค๐ ๐ฎ ๐๐ก๐๐ซ๐ค๐ง. He has famously stated that his recipe, packaging, and even his working attire (white singlet and shorts) have never changed.
๐๐จ ๐ถ๐๐-๐ด๐๐ ๐ถ๐๐๐๐๐๐๐๐: The business is largely a one-man operation, with Mr. Ong performing the majority of the painstaking work himself. His commitment to this hands-on approach ensures consistency and a taste of nostalgia that resonates with customers.
๐๐ก๐ฒ ๐๐ญ'๐ฌ ๐ "๐๐ฎ๐ฌ๐ญ-๐๐จ"
๐๐๐๐๐ ๐จ๐ก๐๐๐ ๐๐จ ๐๐๐ฃ๐๐ข๐๐๐ ๐ช๐จ๐๐ฃ๐ ๐ฉ๐ง๐๐๐๐ฉ๐๐ค๐ฃ๐๐ก ๐ฉ๐๐๐๐ฃ๐๐ฆ๐ช๐๐จ, ๐๐ฃ๐๐ก๐ช๐๐๐ฃ๐ ๐จ๐ข๐ค๐ ๐๐ฃ๐ ๐ค๐ซ๐๐ง๐ฃ๐๐๐๐ฉ ๐ค๐ซ๐๐ง ๐๐๐๐ง๐๐ค๐๐ก ๐๐ฃ๐ ๐๐ง๐๐ก๐ก๐๐ฃ๐ ๐ฉ๐ค ๐ฅ๐๐ง๐๐๐๐ฉ๐๐ค๐ฃ, ๐ ๐ข๐๐ฉ๐๐ค๐ ๐๐๐๐ค๐ข๐๐ฃ๐ ๐ง๐๐ง๐ ๐๐ฃ ๐๐๐ฃ๐๐๐ฅ๐ค๐ง๐.
๐๐ผ๐๐๐๐๐ ๐ป๐๐๐๐๐๐ ๐๐๐
๐ญ๐๐๐๐๐: Reviewers praise the bak kwa for being slightly crisp, smoky-charred, and moist with a satisfyingly firm, thick bite. The recipe has remained unchanged for years, offering a nostalgic taste of childhood for many locals.
๐๐บ๐๐๐๐๐๐๐๐ ๐ฐ๐๐๐: While the original sliced pork is a bestseller, their special Honey Bacon Bak Kwa (available in-store, sometimes seasonally) is also highly sought after.
Today, Kim Hock Seng is recognized as one of the last few places in Singapore to get authentic, handmade, charcoal-grilled bak kwa, attracting long queues, especially during the Chinese New Year period.
๐๐จ๐๐๐ญ๐ข๐จ๐ง ๐๐ง๐ ๐๐๐ญ๐๐ข๐ฅ๐ฌ
It is recommended an advance booking ahead to place an order, especially during peak seasons like Chinese New Year, to avoid long waits.
Address: 570 ๐๐๐ฒ๐ฅ๐๐ง๐ ๐๐จ๐๐, ๐๐ข๐ง๐ ๐๐ฉ๐จ๐ซ๐ 389515.
Opening daily: 11am - 9pm
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