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EST. 1972 · SINGAPORE

Slow-fired.Hand-fanned.Singaporesince1972.

Three kinds of fire. One family recipe. No shortcuts. Premium bak kwa, hand-cut and gift-boxed in Singapore.

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Single piece of premium bak kwa on cream marble

OUR PROCESS · 三火

Three kinds of fire. One recipe.

Every piece of CHAR bak kwa passes through three distinct stages of heat — each essential, none rushed. This is the method Tan Ah Kong built in 1972, and it has not changed since.

01
The Cure

The Cure

72-hour brine — sugar, dark soy, five-spice. The recipe Mei's great-grandmother brought from Swatow.

02
The Sear

The Sear

Indonesian binchotan charcoal, hand-fanned, slow caramelisation. Twelve minutes per side.

03
The Glaze

The Glaze

Warm honey-soy finish, brushed by hand the moment each slice leaves the grill.

Three signatures, one philosophy.

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Original

Original

The recipe untouched since 1972.

From S$48 / 500g
Black Pepper

Black Pepper

Cracked Sarawak pepper, slow-bloomed.

From S$52 / 500g
Festive Gift Box

Festive Gift Box

Cream lacquered box, charcoal silk ribbon.

From S$98 / 750g assorted
"My grandfather opened a charcoal grill in 1972. I changed nothing about how we cook — only how it leaves the shop."

Mei Tan

Third generation · Founder, CHAR

Mei Tan, third-generation founder of CHAR

AT THE TABLE

More than a snack.

Kaya Toast & Bak Kwa

Kaya Toast & Bak Kwa

A Singapore breakfast tradition, elevated.

The Festive Board

The Festive Board

Bak kwa, dried longans, Mandarin oranges.

Bak Kwa Fried Rice

Bak Kwa Fried Rice

Wok-tossed with garlic, scallions, dark soy.

Reunion Platter

Reunion Platter

The centrepiece for Lunar New Year.

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FOR LUNAR NEW YEAR · CORPORATE · WEDDINGS

A gift that takes time.

Cream lacquered boxes, hand-tied with charcoal silk. Personalised for orders of 50+. Same-day Singapore delivery.

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