Old Chang Kee's Chicken Bak Kwa Puff

In the festive spirit for Chinese New Year, Old Chang Kee has concocted a version of its famous puffs with the traditional Chinese New Year barbecue meat (bak kwa) in the filling, instead of the usual chicken/potato curry. Instead of pork bak kwa, it used chicken, so as to be halal compliant. (But those meats are so well processed, flavoured and sweet anyway, I haven't been able to tell the difference between pork bak kwa or chicken bak kwa.)

As you can see from the filling, the bak kwa only made up a smaller part of it, with most of it being what I believe are chives. But I like it this way, because I love such vegetable fillings. For meat lovers though, you may want to be aware that you're probably not going to get your protein fix on this (as with most curry puffs anyway). 

Taste-wise, there was a lot of pepper used, and I would describe the overall filling or sauce as a black pepper sauce with honey. The honey part is probably a nod to bak kwa being seasoned to be sweet, but I felt that the black pepper was a bit too strong and could have been cut down. Perhaps some sauce like hoisin or fish sauce, which some bak kwa are seasoned with, should have been used instead. Probably still worth a try though.

Finally, since the print of the puff I had wasn't very clear, here's the original promo image from Old Chang Kee's site for reference, so you can see what the print was meant to be like:

Source: https://www.oldchangkee.com/news-promotions.htm