What to drink with bak kut teh
Short answer: Beaujolais (Gamay). Runner-up: Pinot Noir or oolong tea.
Why it works
Light chilled red with peppery lift suits the herbal, peppery pork broth.
Singapore's Teochew-style bak kut teh is a peppery pork rib broth, usually drunk with strong Chinese tea. Keep wine light, low in tannin and served slightly chilled.
Quick picks
- Best match: Beaujolais (Gamay)
- Alternative: Pinot Noir or oolong tea
- Avoid: very tannic or heavily oaked wines unless the dish is rich red meat.