A heritage recipe, not a shortcut
Outram Ya Hua Bak Kut Teh has been simmering its clear, peppery Teochew-style broth in Singapore since 1973. Hua Lok Group works with that same flavour profile — white pepper, garlic and herbs — to produce a premium whole-spice blend for the home pot. No shortcuts, no artificial flavour shortcuts standing in for the real thing. Read the full story of how this recipe went from Outram Park to Jewel Changi Airport.
Shelf life & storage
Each packet is sealed for a 2.5-year shelf life, which is what makes export and long-distance retail possible in the first place. Store it in a cool, dry place away from direct sunlight; once opened, use within a reasonable time and reseal tightly between uses. For the full breakdown — including how to store leftover broth and ribs — see our complete storage guide.
How to cook it
Each packet is portioned for a family-size pot. A simple approach: simmer pork ribs with the spice packet, whole garlic cloves and water for about 45–60 minutes until the ribs are tender, then season with light and dark soy sauce to taste. Serve with rice, youtiao and a side of chilli-garlic-soy dip, the way it's done at the original stalls. See our step-by-step recipe for the full method and the mistakes to avoid.
Where to find it
The spice is stocked at Jewel Changi Airport and exported to distributors in China, Hong Kong and Indonesia. If you're a retailer or distributor interested in stocking it in a new market, we'd like to hear from you. Flying out? See our guide to Singapore food souvenirs worth the luggage space.