My wife and I walked past that queue (New Bridge Rd, right?) on Saturday morning. Seven hours sounds believable based on what we saw. Can somebody explain the importance of bak kwa to me? I find it hard to believe that anything is worth waiting that long, no matter how good it tastes.

Also, I can't remember the name of the shop that everyone was waiting for (it wasn't Bee Cheng Hiang), but if I read the sign correctly, they were limiting orders to 30 kg per customer due to seasonal demand. Did I read that right? Do people really need more than 65 pounds of jerky? Or did I overlook a decimal point?