Bak Kut Teh recipe – reimagined!

The classic dish gets a steakhouse twist to become Beef Kut Teh!

“Bak kut teh is one of Singapore’s most beloved comfort foods. By reimagining it with USDA Prime beef, we pay homage to local tradition while bringing our steakhouse’s signature quality to the table. It’s a dish that truly celebrates Singapore in every bite.”   –JC Cheong, Executive Chef at Wolfgang’s Steakhouse Singapore by Wolfgang Zwiener

Ingredients for Beef Kut Teh (1 serve)

• 500g bone-in 100% USDA Prime Black Angus Short Rib
• 2 tablespoons white peppercorns, lightly crushed
• 4 cloves garlic, whole and peeled
• 1 star anise
• 1 cinnamon stick
• 2 slices dried Chinese angelica root (dang gui)
• 1 slice dried Solomon’s seal rhizome (yu zhu)
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1.5 litres water
• Salt, to taste
• Steamed jasmine rice, to serve

Method

1. In a large pot, bring the water to a boil.
2. Add the short rib, garlic, peppercorns, star anise, cinnamon stick, and Chinese herbs.
3. Reduce heat to low and simmer gently for 2.5 to 3 hours, until the beef is fork tender and the broth is rich and aromatic.
4. Add soy sauces and oyster sauce, adjusting seasoning with salt to taste.
5. Serve the beef short rib in the broth with steamed jasmine rice on the side.
6. End the meal with a refreshing scoop of coconut ice cream, for a sweet nod to local flavours.

This article first appeared in the March 2026 issue of Expat Living magazine. You can buy the latest issue or an annual subscription, or read the digital version for free now.

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