Tiong Bahru Bakery disrupts LNY with Bak Kwa fusion menu
Culinary worlds collide as premium Australian grain-fed pork is folded into buttery French layers for a limited seasonal run.
Tiong Bahru Bakery (TBB) has partnered with popular bak kwa brand Kim Joo Guan for its Lunar New Year limited-time offer.
Bak kwa is a traditional Chinese-style sweet and savoury dried meat snack, similar to jerky but typically sweeter, tender, and slightly smoky.
Kim Joo Guan is one of Singapore’s most well-known bak kwa brands, known for using 100% Australian grain-fed pork that is chilled and never frozen.
Under the partnership, TBB and Kim Joo Guan will launch an exclusive menu available from 29 January to 3 March at all TBB sites.
The new menu includes the returning Bak Kwa Kouign Amann, which folds smoky, diced bak kwa into buttery, caramelised layers for a bold bite. New to the lineup is the Pork Floss Shio Pan, which pairs soft, buttery bread with a savoury pork floss and cheese filling for a nostalgic yet cheeky treat.
The Osmanthus Pineapple Tart layers crisp vanilla pastry with pineapple paste, honey-osmanthus chantilly, and delicate jelly for a light, aromatic take on a Lunar New Year favourite. Meanwhile, the Mandarin Orange Pain Suisse blends blood orange and mandarin purée with citrus zest in buttery laminated pastry, symbolising prosperity and good fortune.
Completing the festive experience is the Sweet Chai Teh Tarik, a gently pulled spiced chai that balances sweetness and warmth—a comforting twist on kopitiam tradition.
The brand will also give new year-themed freebies with a minimum purchase of SG$15 ($11.68).
