In this Age of Instant Gratification, everyone’s used to getting what they want without delay. Yet some practices don’t change over time — for better or worse. People say Singaporeans love to queue, no matter how long or short the line is. But the more “realistic” ones (and perhaps our international friends) will scoff at this custom of ours, citing the ridiculousness of waiting for hours on end just to have an experience that lasts mere minutes.
This practice gets especially ludicrous during festive seasons like Chinese New Year, when queuing becomes serious business. For me, what was meant to be a quick errand to purchase bak kwa, the mainstream barbecued pork jerky delicacy of CNY, unfolded into six-hour struggle against hunger and muscle fatigue. As someone who completed his National Service not too long ago, I’d probably draw sympathies from many fellow servicemen when I say how much I hate that feeling.
But it’s all for the bak kwa! The Spartan mentality in me cheered. And so I began a battle that would probably turn out to be my biggest regret of 2017 (we’ll see how I fare for the rest of the year). Where did I get in line to rack up that record, you ask? Why, none other than Lim Chee Guan’s flagship store in Chinatown, of course!
With the slogan “A Taste of Tradition since 1938”, the main two outlets – at New Bridge Road and People’s Park – attract hordes of customers, potentially rivaling the mess that was Pokémon Go last year. But that’s beside the point. I know you’re wondering, “why bother queuing there if it drags for hours? Surely there are other stores that specialise in bak kwa?”
Well, I was a man on a mission. For a Coconuts Singapore taste-testing session, to be more specific. Fueled by my family’s rather enthusiastic boarding of the bandwagon, I was forced to sacrifice that day’s freedom.
Regarding the rest of the population in Singapore that also took part in the struggle (directly or otherwise), I gained insights after overhearing an uncle behind me. Speaking to a couple Taiwanese tourists, he claimed that the bak kwa sold by Lim Chee Guan isn’t especially delicious or unique (word!), but it’s acknowledged island-wide — and is notoriously (in)famous during the festive period — that it takes serious dedication and effort to make a purchase from the brand.
Call it what you will, but after experiencing this “traffic jam” first-hand for a snack you won’t typically eat (I bought the uncommon variety that most would glance over and ignore), I have to say that – with a tremendous amount of respect – these people are nuts.
Dedicated, for sure, but still nuts. In fact, the only saving grace of the six-hour wait was the “bonding” conversation with fellow fighters next to me (as long as there’s a topic to work with). That definitely helped to mitigate the boredom and the cumulative strain in my legs somewhat — especially once my electronic devices ran out of juice (obviously, I was not prepared). As the heavens above are my witness, I will not partake in this inutile practice for the next few years. Hopefully.
But seriously, if your home is still devoid of bak kwa this close to CNY, do come prepared. Power banks, portable chairs and reading materials will go a long way in passing the time, and snacks are important to reduce the stress of hunger. Also, take note that not everyone is kind enough to return you your place in the queue once you’ve left it.
For those curious enough to ask, I bought the fish and prawn bak kwa at the smallest packet size of 300g for $14.40 and $15 respectively. Let’s just say that every bite of these two non-traditional bak kwa pieces made me (and my legs) weep manly tears.
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