“After warming it up, it was flavourful and the sliced meat was tender. I am not a fan of sliced Bak Kwa as the ones I used to get tend to be tough and chewy. Surprisingly Roastdfunkd sliced Bak Kwa is tender and not overly chewy.  I would highly recommend to try and it and make sure you warm it up and have it right away.” 

T. Cheong, Algester, QLD

“Belated merry Christmas and wishing you a prosperous new year ahead. The sliced bakwa was amazing – the flavours are spot on and really satisfied my tastebuds. They had the right amount of charredness and chewiness.  I shared some with a good friend of mine who kept saying how good your bakwa tasted and asked for your contact details.” 

Y. Sheng, St Ives, NSW. 

If you’re a jerky lover, stop searching—this is the one! This is hands-down the best jerky I’ve ever eaten. The texture is spot on, perfectly chewy without being too tough, and the balance of flavors is just incredible. The spice level #1 is just right—not overwhelming, but enough to give a satisfying kick that keeps you coming back for more. Each bite is packed with rich, smoky flavor, and you can tell it’s made with high-quality ingredients. 

J. MacPherson (Surry Hills, NSW)

 “When I was young Malaysian, bakwa was a luxurious treat in our household. I will never forget the sweet, chewy texture when I took a bite. That slightly burnt flavour that makes you want to devour more.. Here in Australia, I could never find bakwa that reminded me of that moment or tasted the same until I found ROASTDFUNKD. My first purchase was during covid times, and that first bite into Kenny’s hard work took me instantly back to my childhood where a piece of bakwa was so precious and the deliciousness so appreciated. Thank you, Kenny, for transporting me back to a time where a bakwa bite would stop the world spinning, even if it’s just for a little while.” 

W.Chan, Doncaster, VIC.

“Originally from South East Asia and tasted bakwa from Singapore in the past. Always longing to find a decent one in Australia. Came across ROASTDFUNKD, not only that it ended my search for a “decent one”, it also exceeded my expectations by a long way away. As it’s far from being a “decent one”, it’s actually very good and the whole family loves it. Everything about it is spot-on. Cannot wait to try the spicy variant and not having to share it with the kids.”

A.Stanislaus, Macquarie Park NSW

“A taste of nostalgia – the pork jerky from Roastdfunkd is caramelised smoky perfection that is ideal as a snack or sandwiched in a brioche. Pair it with a Pilsner or whisky, if you’re that way inclined.”

Alvin Quah, Surry Hills NSW (6th placed MasterChef Australia’s season 2 in 2010)

“I ordered a delivery of the slow-roasted pork belly and crackling. It was a gastronomic delight and one of the best pork belly cracklings I’ve ever had. I also ordered the nuclear char siew and Bak Kwa, also both amazing. Incredible food, created with care and a taste sensation!“

V.Khoo, Northern Beaches NSW 

“Warning. If you buy this bakwa you might not stop eating it. Best bakwa in Australia in my opinion. Love the spicy ones as it is so addictive and at the same time it has a kick to it.”

C.Wong, Braybrook VIC 

“Love the XO Pork Jerky and Nuclear Char Siew!!! Amazing flavours go down a treat with beer or scotch. You haven’t experienced real flavours until you grab some of these from ROASTDFUNKD”

D.Rizk, the Hof Group Melbourne 

“Recently I had the highly anticipated opportunity to taste the Malaysian style pork jerky (Bakwa) from ROASTDFUNKD. There are four flavours (with three spicy levels) starting from the traditional/ original, moving up three custom tiers to a super chilli spicy jerky with each tier having a noticeable increase in spice and heat. 

It’s very easy to prepare, just put the thin squares of jerky on a tray and put into a preheated oven at 130C for 2 minutes. Once removed from the oven, cut into snack size pieces it’s ready to enjoy. I can safely say that even with already high expectations, it has rekindled my love for jerky. Kenny is on an absolute WINNER with this mouth watering delicacy! The Malaysian style is soft, tender, slightly sweet and charry with varying degrees of chilli. The spice is carefully integrated into the flavour at each level and each level is delicious! The top level of spicy version is hot, although not extreme and still very tasty. If you are not a spicy-chilli person, the original and mild are very enjoyable too.

Being a winemaker, after I tasted the four varying flavours & spicy levels of the ROASTDFUNKD pork jerky, I was curious to see which of my wines paired well. Initially, I felt that the whites and rosé may have been the winners, although after going through the jerky range and a number of my wines, I was pleasantly surprised.

With the traditional/Original Jerky (non-spicy), my il Piano McLaren Vale Fiano and Houdini Adelaide Hills Sangiovese rosé were winners, along with the Houdini McLaren Vale Shiraz. The different flavours of all three wines, ducked and weaved with the subtle sweetness and flavours of the jerky with good balance and harmony.

Moving on to the mildly spicy jerky (tier 1), with a hint of chilli heat in the background, the rosé was again an absolute winner. Apart from the delicate fruit notes, the subtle savoury character in the rosé worked so well with the jerky, while the acidity kept the sweetness and subtle spice in check. Along with the rosé, the Ging McLaren Vale Shiraz and the S Barossa / Eden Valleys Shiraz provided an attractive harmony amongst all of the flavours.

With the mid-spicy jerky (or tier 2) the heat is warm and comforting, while the sweet, savoury flavours of the pork are just delicious. The rosé and the Ging Shiraz are the ultimate heroes here with the Fiano just behind, whose roundness (from the barrel ferment component) toned down the spice and still delivered great balance.

I was somewhat nervous to see what would pair with the big gun (tier 3 on the chilli scale) and as expected, a number of the wines were overpowered by it and the wine flavours were disjointed and ultimately seemed washed out. That said, the rosé and the S Barossa / Eden Valleys Shiraz were the exceptions. The rosé provided a beautiful harmony through the palate and then at the end the wine flavours ebbed away leaving a subtle pork flavour and balanced heat, while the S Shiraz just worked! The earthy, savoury notes of this Shiraz paired well with the sweet savouriness of the pork, while the spicy elements and acidity carried the chilli. 

This just reinforces that there are no rules and do not be afraid to try different food and drink combinations, ‘cos you never know! 

Thank you Kenny for an amazing food journey!”

Matt Wenk, Founder & Winemaker, Smidge Wines, Barossa Valley

“Legit Bakwa Jerky from an even more legit guy. Authentic flavours that shine through even more when heated prior to eating. Kenny the head of RoastdFunkd is always improving his food so it gets better every new order also. Will order again!”

Chris, Sydney NSW

“I ordered 1 kilo each of ROASTDFUNKD BakWa and Nuclear Char Siew… it was delivered promptly as promised by Kenneth in vacuumed sealed bags….

As with the BakWa , it was the combination of crispy exterior and tender interior plus the utterly amazing caramelised sweetness with a tinch of spiciness.  A must-have with your beers, single malt & bread buns on these cold winter nights.

To add, It’s bak kwa has an appealing reddish brown sheen, and comes in sliced squares of just the right thickness. I kept the Bakwa in the fridge and was still tender and juicy even a few days after purchase. Whenever I wanted to eat a slice, I would put it into the oven for couple minutes to warm it up.

Nuclear Char Siew

Kenneth offers three types of char siew: fatty, a mix of lean and fat, and lean, to suit his customers’ preferences. I opted for a mix of fat & lean meat, which I imagined was masterfully roasted.

The caramelised meat tasted heavenly and in my humble opinion, it is arguably comparable to any HK Cantonese BBQ restaurant selling char siew in Sydney…

This char siew was delivered in a sealed bag and he added extra sauce in the packing. It has black charred bits of sweet honey coating that is still sticky. With the fatty meat inside, it feels almost like melting in my mouth like a sticky gooey candy. It’s good and highly recommended. I added the char siew to my rice, fried noodles and a mixed vegetable dish……

Perhaps, Kenneth, should provide resealable plastic bags as well.”

Charles Fong, Coogee NSW

“Huge thanks to Kenny for sending me the amazing Char Siew and Bakwa Pork Jerky all the way to Kununurra, WA. It was vacuum packed and was delicious when reheated. I would definitely order those again. He was super helpful with reheating instructions and serving suggestions too.”

Dr Victoria Buntine, Kununurra WA

“Delectable, delicious and finger licking food n treats especially the bak kwa, char siew, hokkien mee n Malaysian delights. Kenneth is very  committed to his culinary skills and dedicates himself to getting consistent quality with them and organises delivery promptly, efficiently and efficaciously. I am certain ROASTDFUNKD creations  will titillate your palates.”

Paul Yap, Lindfield NSW

“It was soo good that i have been eating it each day since Sunday for breakfast and lunch. I’m actually not sure if any of my friends took up the offer to buy some from yourself though they said they were crazy over it and would polish off a kilo in one-sitting. 

What I like about ROASTDFUNKD’s bakwa is that it is full of sticky gooey goodness and not dry. Loved lapping up the gravy from the pan with bread after heating it up in the oven. It was super delicious and props to everyone @ROASTDFUNKD for creating a masterpiece. I actually liked it better than the ones I have tried from KL. My last batch I bought from KL in 2018 got confiscated and disposed off by biosecurity before I had a chance to enjoy them 

And thank you for all the extra effort, love and care you put into your product. It definitely shows up in the quality of the product itself.”

Derrick Yeoh, Mascot NSW

“Your char siew is ridiculously good!!!! I had to put it at 110 degrees just because my oven is a little wonky, but came out still so tender and flavourful. Thank you, will definitely be ordering again soon! 

My experience buying from Kenneth (roastdfunkd) was absolutely amazing! I ordered it  on Saturday, received shipping information on Monday, and received the parcel on Wednesday! Throughout the process, Kenneth gave clear communication of the payment process and the heating guide for the char siew that I ordered. 

I reheated it in the oven for just 15 minutes for 110 degrees, and the product the came out was just sensational! The flavour was so good, and the fat just melts in my mouth! I’m Malaysian, my partner and his family are Australian, so I’ve been introducing them to more and more Malaysian food. They absolutely loved it, and rated it 10/10. 

100% recommend everyone to purchase these amazing char siew from Kenneth!”

Dyanne Koay, Baulkham Hills NSW

“I was fortunate enough to order the premium xo pork jerky and the nuclear char sui…

Today this was the most delicious and tantalizing food that I have had the pleasure of eating is an understatement.

I shared this with my staff at my restaurant and we were all blown away.

We realised what was missing in our lives”

Alex Tsaoucis, The Cosmopolitan (owner), Double Bay NSW

“Roastdfunkd nuclear char-siew tasting notes:

* excellent color & flavors* aroma on reheating was temptingly bbq pork (shiro, my dog, was licking his lips, hoping )

* nuclear torching was sufficient to offer a hint of charred

* fat level was a little low in the middle for a medium but when bite hit ends, the soft fatty juices seduces the palette immediately 

* the sweetness was on point

* in the thick sections, meat was a touch dry but i guess that’s the 3 day aging process from a colaboration with australia post & my fridge

* i paired it with some leftover rice & pickled veggies ( from chef taka’s dish of 300 hours curry sauce with wagyu served on a bed of mushroom flavor rice… less the sauce & meat thou )

* surprisingly the pickles were a perfect balance with the intensity of chef kenny’s launch of his new lockdown creation 

“ nuclear char siew “

score rating : order again & recommended to all close friends 

pricing : irrelevant; amazing value!

well done kenny !!!”

Alan Wong, Lane Cove NSW (owner of Kuro Japanese Fine Dining Restaurant) 

“When I finally decided to brave the Bakwa order from ROASTDFUNKD…I was rather concerned….not because  I have any doubt of its quality….but because there is a high chance I would be addicted to it …..as it turns out the Bakwa is ridiculously delicious…it is so yummy it is pure evil! 

I normally react to MSG, & the fact that I had zero reaction after polishing the goodies is a testament of its natural and authentic ingredients….& that is a big deal considering most Asian  commercial store bought food takes short cuts. I have since sent orders to my parents too and they also cannot keep their hands off it! No.2 chilli & the original are my favourites….. & I really recommend  heating it up in the oven as per Kenny’s instructions, then let it cool for 2mins so it harden slightly while still warm &  chewy! So yummy!”

Winnie Chong, North Bondi, NSW

“I ordered 1kg of Bak Kwa and 1kg of Nuclear Charsiew from Kenny, he is super easy to deal with and was very accommodating. I needed to change the mailing destination at the last minute, he accommodated me with no dramas, my Char Siew and Bakwa arrived as promised, superb packing and even more superb taste. Heated up as he instructed and faultless!!! Highly recommended and will definitely be buying more!!!

Thanks Kenny!!”

Sheela Kulasingam, Gold Coast QLD

“Hi Kenny,Thanks for the premium pork jerky. The bak kwa is delicious, amazing aroma from the wine and tasted fresh. This is the best version we had in Oz. Thanks for bringing us back the memories from Malaysia.

Regards,Carmen”

Carmen Wong, Gold Coast QLD

“The ROASTDFUNKD food range and service has been exceptional. I have sampled both the roasted pork belly and have ordered the bakwa multiple times and would recommend it on the authenticity, flavour and devotion to making these dishes accessible to the home! Thank you Kenny for your creations.”

Dom Cheung, Revesby NSW

“I never thought it was possible to experience the amazing pork dishes I had eaten in Malaysia/ Singapore until I recently tried Kenneth’s Roasted Pork Belly Crackling and the amazing Bakwa (pork jerky). Sensational! The bakwa went perfectly with a single malt scotch while the wonderful pork crackling was everything I expected and more.  Kenneth, you’ve found your calling!”     

Peter Krejci, Chiswick NSW

“Kenny’s crackling pork belly and Bakwa were simply products of a genius who truly love his cooking.

I was invited to his place back in April this year and tasted his crackling pork belly for the first time. It was so good it left me wondering how on earth could someone came up with something so good.The puffy crackling skin was so crispy and crumbly. The taste was just perfect for me.

And for the Bakwa, one bite of it takes you back to Penang where Bakwa is famous for. It is so moist and tasty. Best Bakwa in town I reckon.”

Adrian Ooi, Pyrmont NSW

“Melt in the mouth Pork Crackling & Nuclear Char Siew served with fresh lettuce & salad with wasabi Mayo delivered to my doorstep by Roastdfunkd . Thank you Kenny for the amazing tasty dinner , the family really enjoyed them . Ps … His Chili bakwa was delicious too . #roastdfunkdad WOW had some of your Bakkwa … the best in Sydney. I have tried from a few other vendors , yours is our favourite  and your pork belly roast & it’s crackling just WOW perfect!”

Lulu Ling, Hunters Hill NSW

“Whilst I can find almost any Asian food to feed my cravings, one thing had eluded me until now: BAK KWA!! 

RostdFunkd delivered both in flavour and by post! And it hit the spot. It is authentic in every way. 

I highly recommend that you order more than you think you would want because you are going to inhale them!”

Paul Baptist, Essendon VIC

“I would highly recommend the crispy roast pork belly by Kenny. Having first tried it some 12 months ago. Kenny’s love and  dedication to producing this delicious dish is evident when you experience it. The mixture of moist belly meat and the aerated delicate and crispy salty crackle is a magical combination. You will not be disappointed!”

Sean Parsonage, Killara NSW

“Kenny’s crispy golden pork belly is the perfect knock-their-socks-off party dish, and one that definitely keep people begging for more, the crackling was absolutely delicious and the meat was succulent, it’s some of the best I’ve had to date. When the beautifully roasted pork belly is dressed with a bed of crunchy fresh lettuce and juicy tomatoes accompanied with your choice of wasabi mayo, it’s hands down the ultimate finger food for any party you host. Kenny is such a delight to deal with, I highly recommended.”

J. Tan, Chippendale NSW

“Char Siew: ‘beautiful, melts in the mouth, stunningly deep flavour – this is truly outstanding pork’

Bakwa: ‘smokey and spicy, sweet and gooey and with great texture. This is a fantastic friday TV night snack with a beer”

A.Vogt, Hurlstone Park NSW

” When I first came across Roastdfunkd on the MFLS FB page, I was wondering what on earth a “punk rock band” was doing on a foodies page ?? When I saw pictures of the bakwa, I was immediately hooked. I ordered both the spicy & original bakwa from Roastdfunkd and both varieties brought back so many memories of the bakwa from KL, especially during CNY. Anyway, I told Kenny that his bakwa was better than the ones I remember having in KL. My family and I polished the lot off (all 1.5Kg of it ) in less than a week.
Then the nuclear char siew caught my eye ! It was beautifully charred and burnt around the edges with black gooey stickiness all over it. And as soon as I told the missus about her favourite type of char siew (the burnt black ones which are still juicy and tender inside), my next order was again with Roastdfunkd. I am saving the last piece of my ration for this long weekend !!
Kenny, thank you so much. I can tell it is a labour of love for your food so this Labour Day, we will definitely be enjoying the fruits of your labour !! Hmm, I wonder if I could make Roastdfunkd BAKWA a tradition for Christmas too ??? Sounds like another order coming up Kenny – fire up the pit !!”

Derrick Yeoh, Mascot NSW

“ROASTDFUNKD Bakwa is out of this world. What I really like about the bakwa is Kenny’s ability to customise it’s taste to my liking. I was looking for a tad spicier – I got it, I was looking for a little more burnt – I got it. Thanks Kenny for sharing this heritage of chinese pork jerky (bakwa) with me and my family. We absolutely love it!!!!! “

Gary Lee, Kellyville Ridge NSW

“I was very lucky to be gifted an order of Kenny’s amazing bakwa by a friend. Ever since then I am addicted! It is wonderfully made and perfectly executed, from the taste and seasoning, the grilled finish, the balance of fragrant fattiness and lean meat, all with the perfect texture and thickness of each piece. I can’t wait for my next order to arrive!”

Joshua Jong, Peregian Beach, QLD

The bakwa is spectacular! I am pretty picky and was skeptical about ordering online but I took a chance out of desperation and my cravings were 100% satisfied! Taste, flavour and texture were on point – I especially loved the spicy options and level 2 was perfect for me. Thank you for creating this amazing Asian snack in Australia, Kenny! Oh, and the charsiu was delicious too and reminded me of home! 

Jess Tiah, Canberra 

Kenny, I have not sampled other bakwa here in Sydney. But my first bite of your Original Bakwa triggered childhood memories of accompanying my dad visiting his friend in KL and walking past bakwa stalls on the way to his unit! Your Bakwa has just a lovely hint of charcoal smoke with the perfect amount of sweet and salty flavours. Well balanced, right amount of chewiness and amazing perfect charring. You can tell quality ingredients and lots of care has gone into how you make your Bakwa.
For the Spicy version, spice level 1 was just right for me to be able to get the chili kick without overpowering my palate. I find a beer goes best with anything spicy. Have not tried a whisky match with anything spicy yet!

Peter Mak, Edmonson Park