Our Story

Founded in the 1960s, Kim Hua Guan has remained true to the art of traditional Bak Kwa making, preserving time-honored techniques such as handcrafting and charcoal grilling.

What began as a humble pushcart in the heart of Chinatown has since grown into three outlets across Singapore, supported by a modern food factory in Bedok. Over the decades, its signature taste has captured the hearts of Singaporeans and has been regularly featured in reputable newspapers and magazines.

Now led by the second generation, Kim Hua Guan continues to honor its heritage while embracing innovation. From introducing Singapore’s first longan-flavoured Bak Kwa to experimenting with new tastes, the brand stays committed to blending creativity with the craftsmanship of its founders.

我们的故事

金华馆创立于上世纪六十年代，始终坚持以传统手工制作与炭火烤制，保留肉干最正宗、最地道的风味。

从牛车水的一辆小推车起步，历经岁月，如今已发展成在全岛拥有三家门店，并设有勿洛食品工厂的品牌。 凭借独特的口感与品质，金华馆的肉干深受新加坡人喜爱，多次获各大媒体与报章杂志的报道与推荐。

目前由第二代传人掌舵，金华馆在坚守传统工艺的同时，也不断追求创新。品牌曾首创新加坡首款龙眼口味肉干， 并持续研发新口味，让顾客在品味熟悉传统的同时，也能体验到令人惊喜的全新滋味。