Flames rise as fresh pieces of charcoal are tossed into the grill as an employee prepares to cook the traditional Southern Chinese pork jerky, which is popular among Singaporean Chinese for Lunar New Year celebrations

Employees of family-owned Bak Kwa maker Kim Hua Guan prepare the traditional Southern Chinese pork jerky over a charcoal grill

Stacks of marinated pork are seen before they hit the charcoal grill before they are sorted for packing in the final stage of Bak Kwa production

Pieces of marinated pork are grilled over charcoal as part of the final stages of Bak Kwa preparation

Freshly grilled Bak Kwa sit on trays to cool at the back of the stall

Another tray of freshly grilled Bak Kwa hits the rack to be air cooled before they get sorted for packing

Employees at the back of the stall trim off charred edges of Bak Kwa as they work in the heat and confines of the tight space

An employee carefully trims off a charred edge on a slice of Bak Kwa before it gets packed for sale

Second generation owner Ng Thian Beng, whose father founded Bak Kwa maker Kim Hua Guan in 1969, wraps a pack of Bak Kwa to fulfill a pre-order

Second generation owner Ng Thian Beng, whose father founded Bak Kwa maker Kim Hua Guan in 1969, weighs slices of Bak Kwa before packing them

Second generation owner Ng Thian Beng, whose father founded Bak Kwa maker Kim Hua Guan in 1969, weighs a stack of Bak Kwa before packing them

Second generation owner Ng Thian Beng, whose father founded Bak Kwa maker Kim Hua Guan in 1969, works alongside his staff to fulfill pre-orders in the confines of the stall

Jars of various types of meat floss and boxes for Bak Kwa are displayed at the front of the stall

A customer (in black) leaves after collecting a pre-ordered bag of Bak Kwa while others wait for their turn