In the 1970s, Mr Koh Hock Bin, then a young chap learning the ropes of Hong Kong Dim sum beside a Bak Kwa shop.
Due to a shortage of manpower during the festive season, the chef of the Bak Kwa shop roped in the help of Mr Koh to prepare Bak Kwa and he was soon recognised to be a talented hardworking young chap. The chef asked him to stay on and passed on his traditional Bak Kwa recipes.
Having inherited the traditional recipe of bak kwa from his master, Mr Koh adapted new and improved ways to produce the bak kwa years later and established his name under Xi Shi Rou Gan / Cecilia Minced Pork since 1985.
From then on, he has insisted on using charcoal smoke house in the production of Bak Kwa even though machines are more commonly used today.
XiShi Bakkwa is the Most Innovative Traditional Handmade Bakkwa since 1985. XiShi Bakkwa with the company name Cecilia Minced Pork & Dried Food Trading derives from the founder - Mr Koh Hock Bin’s partner whose surname was See or 施 in Chinese. Hence the thought of naming his brand 西施 which meant one of the four famous beauties in history of China.
We thrive on producing better tastes and quality food with affordable pricings, especially bakkwas to cater to all generations.
How should I keep XiShi's Bakkwa?
Ans: Unopened in vacuum pack, do avoid direct sunlight and hot humid environment. Room temperature or cooler is preferable. These days, Singapore's weather is unpredictable, especially how hot it can get so it is advisable to store our products in the chiller as our preservatives levels can be lower than 0.1%.
Different flavours have different moisture level especially the Pineapple Bakkwa. We would highly advise to store all products in the chiller once opened.
答：未开的真空包装，该避免阳光直射和炎热潮湿的环境。 室温或更冷的温度是最优选的。 新加坡的天气最近变幻莫测，尤其是会变得闷热，因此建议将我们的产品存放在冰箱里的冷藏柜。因为我们的防腐剂含量低于 0.1%。