Review of Plant-Based Bak Kwa - &SO by xinru-t

The latest vegan bak kwa to hit the market in Singapore, and probably one of the best to date! 🧧🧨 Featuring a blend of textured soy protein and mycoprotein (#andso is under Monde Nissin, the same parent company as #quorn, hence the use of fungal-derived protein). 🍄 Tbh, my initial impression was that the visuals didn't resemble typical meat bak kwa, i.e. quite smooth and with an unconventional shape. 👀 However, after trying it, I found it enjoyable! Not overly greasy, impressive 'meaty' bite (not too soft), with a good balance of sweetness and savouriness, alongside a smoky scent with slightly charred edges. I'm no bak kwa connoisseur, so I shall borrow the commentary by my non-veg mum! 💬 She said this was similar to Lim Chee Guan's bak kwa, and spot-on in terms of both texture and taste (except for a slight aftertaste). She's usually ultra cautious about spending money, but took out her wallet immediately after trying a free sample at Takashimaya's CNY Fair ahaha. After bringing it back home, my non-veg father also said it's highly impressive with 90% resemblance to the real deal! (Allium-free, $26 / 300g ziplock pouch, $68 / 3 pouches, $88 / 4 pouches) #sgvegan #sglocal #chinesefood #halal #alliumfree #bakkwa #vegancny #cny #chinesenewyear