Bakkwa Rediscovered
By xsaltire • Aug 17th, 2008 • Category: FeaturedBakkwa, or Chinese sweet dried meat, was a staple of mine during my undergrad days. It was easy to store in the dorm, always ready to eat, and can either be a snack or a viand. My favourite was the chicken barbecue coin made by Bee Cheng Hiang, which has a branch in Robinson’s Place in Ermita. After [...]
