Chinese New Year in Singapore is always a time when familiar sights, sounds, and flavours return with comforting certainty. From reunion dinners to visiting relatives, food plays a central role in bringing people together. Among the many festive treats that appear during this period, bak kwa remains one of the most anticipated. It is often expected to be sweet, smoky, and pork-based. This Chinese New Year 2026, however, Dian Xiao Er is gently reshaping that expectation with something that feels both traditional and refreshingly new.
Dian Xiao Er has introduced its Angelica (Dang Gui) Duck Bak Kwa, a limited-time festive offering inspired by the restaurant’s well-loved Herbal Roast Duck. For those who are familiar with Dian Xiao Er, the brand needs little introduction. Known for blending traditional Chinese herbs with comforting, well-balanced flavours, they have built a reputation for food that feels homely yet refined. This new bak kwa continues that philosophy in a format that suits the festive season perfectly.
What immediately sets this bak kwa apart is the choice of meat. Instead of the usual pork or chicken, Dian Xiao Er uses 100 percent duck meat. Duck has a naturally richer and deeper flavour, and when handled properly, it delivers a satisfying balance between tenderness and bite. In this case, the duck is paired with Angelica, also known as Dang Gui, a Chinese herb often used in soups and herbal dishes. Rather than overpowering the meat, the herb lends a gentle warmth and aromatic depth that slowly reveals itself with each bite.
Angelica is widely appreciated in traditional Chinese cooking for its fragrance and subtle sweetness. It is not sharp or bitter, and when used thoughtfully, it enhances rather than dominates. In Dian Xiao Er’s Angelica Duck Bak Kwa, this herb plays a supporting role. The result is a savoury, aromatic bak kwa that feels comforting and layered, without being heavy or cloying. This makes it particularly appealing for those who find conventional bak kwa too sweet or intense.
Texture is another area where this bak kwa shines. Each piece is barbecued carefully to achieve that familiar chew bak kwa lovers expect, but without excessive dryness. The bite is satisfying, and the flavours unfold gradually, making it easy to enjoy more than one piece without feeling overwhelmed. It is the kind of snack that encourages slow appreciation rather than quick indulgence.
Another thoughtful aspect of this festive offering is its ingredient approach. The Angelica Duck Bak Kwa is prepared with no added MSG, artificial colourings, or preservatives. During Chinese New Year, households often have a wide variety of snacks available throughout the day. Having a cleaner-label option like this makes it easier for hosts to serve something indulgent yet considered, whether it is for guests, family members, or personal enjoyment during a quiet moment.
At $19.80 for Dian Xiao Er members, with the usual price at $22.80, this bak kwa positions itself as a premium festive treat without being excessive. It is well-suited for gifting, especially for relatives or friends who appreciate food with a story behind it. Turning up with something different from the usual bak kwa varieties often sparks conversation, and this Angelica Duck Bak Kwa certainly fits that role. It reflects thoughtfulness and a willingness to introduce something new, while still respecting traditional flavours.
For those who enjoy variety, Dian Xiao Er is also offering a Chinese New Year Bundle Special priced at $37.60 for two packs. This bundle pairs the new Angelica Duck Bak Kwa with their Original Duck Bak Kwa, allowing buyers to experience both flavours side by side. This option works particularly well for households with mixed preferences or for those who want to sample before deciding on a favourite. It also makes practical sense for gifting, as it offers more choice within a single purchase.
From a broader perspective, this launch reflects a growing trend in Singapore’s food scene, where classic festive foods are being reimagined in more nuanced and health-conscious ways. Rather than relying solely on sweetness or novelty, Dian Xiao Er focuses on balance, heritage, and quality. That approach resonates with modern consumers who still value tradition but are open to subtle evolution.
Availability begins from 15 December 2025 at all Dian Xiao Er outlets islandwide, while stocks last. This timing is ideal, as it allows early shoppers to secure their festive treats before the peak Chinese New Year rush. It also gives those hosting gatherings multiple opportunities to include the bak kwa in their celebrations, whether as a snack on the coffee table or as part of a curated festive spread.
There is also something reassuring about purchasing a festive product directly from a restaurant brand known for consistency and care. Dian Xiao Er’s culinary identity is rooted in herbal flavours and slow-cooked comfort, and that sensibility carries through clearly in this bak kwa. It does not feel like a novelty item created just for the season, but rather an extension of what the brand already does well.
For anyone looking to refresh their Chinese New Year snack table, the Angelica (Dang Gui) Duck Bak Kwa offers a meaningful alternative. It respects tradition while gently introducing a new flavour profile that feels grown-up, warm, and well-considered. Whether it is enjoyed during a quiet afternoon, shared with visiting relatives, or presented as a thoughtful gift, this bak kwa captures the spirit of the season in a subtle yet memorable way.
Ultimately, Chinese New Year is about togetherness, appreciation, and setting the tone for the year ahead. Choosing festive foods that reflect care and quality is one small way to honour that spirit. Dian Xiao Er’s Angelica Duck Bak Kwa does exactly that, making it a worthwhile addition to this year’s celebrations.
Promotional/Event Details:
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Date: 15 December 2025 onwards
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Time: During restaurant operating hours
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Venue: All Dian Xiao Er outlets islandwide, Singapore
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