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There’s a reason why a simple steak hits all the right spots when done well. Think of a beautiful piece of seared meat, sliced to reveal a blushing pink interior, bursting with rich, flavourful juices that melt in your mouth.
In Singapore, diners have so far sampled beef from various regions — wagyu from Japan, USDA prime beef, and Argentinian grass-fed beef, to name a few. Enter a new contender: hanwoo beef from South Korea.
Table of contents
1. What is hanwoo beef?2. Why is hanwoo beef so rare? 3. Where to eat hanwoo beef in Singapore4. GU:UM5. 665°F6. Bedrock Bar & Grill7. 54° Steakhouse8. Fat Cow9. Culina at COMO Dempsey10. COTE Singapore11. NAE:UMWhat is hanwoo beef?Hanwoo translates directly to “Korean cattle” or “Korean beef”. It is also a distinct breed known for its yellow-brown coat and was previously raised in South Korea for farming until the 1960s, when the country began experiencing rapid economic growth.
As demand for quality beef increased, hanwoo was bred to increase its fat content to suit consumption purposes.
Why is hanwoo beef so rare?Hanwoo beef is rare because it is in high local demand, and production is constrained by South Korea’s limited farmland. Primarily a local delicacy in South Korea, often simply grilled and enjoyed with banchan during holidays like Chuseok, hanwoo beef is rarely exported.
“Out of all the hanwoo farms, Jeju hanwoo is considered the top tier because of the Jeju-specific local feed such as Jeju tangerine peel feed,” shares South Korean chef Louis Han of NAE:UM restaurant.
In Singapore, the supplier and retailer Culina is the first to bring the sought-after speciality beef into the country. The first shipment was received late last year and approved by the Singapore Food Agency (SFA).
What makes hanwoo particularly compelling for steak lovers is its balance of richness and flavour clarity. Hanwoo cattle are traditionally raised in smaller herds and graded on a rigorous 1++ scale, with a BMS 9 placing these steaks amongst the highest tiers for marbling.
Its clean, sweet profile and high marbling deliver depth without the heaviness often associated with very fatty cuts. Hanwoo beef is less fatty than Japanese wagyu but richer in flavour than USDA prime or Australian beef.
Hanwoo beef is also high in oleic acid, which gives it a distinct, rich, umami flavour profile.
Where to eat hanwoo beef in SingaporeGU:UM
Photo: Matthias Chng/GU:UM
One of the few places serving hanwoo beef in Singapore is contemporary Korean grill restaurant, GU:UM. On the menu is an a la carte offering of Grade 1+ Jeju hanwoo lower loin cut.
Expect to enjoy hanwoo beef here the traditional Korean way, served lightly salted and simply grilled, with GU:UM’s refillable ssamjang, banchan, and vegetable wraps (ssam) for a variety of ways to enjoy the South Korean delicacy.
Price: Jeju hanwoo lower loin, $238 for 300g
665°F
Photo: 665°F, Andaz Singapore
For a full experience of hanwoo beef, head to 665°F at Andaz Singapore. The four-course hanwoo experience menu, running from January to February 2026, begins with a Korean-inspired yukhoe (tartare) paired with Nashi pear and pine nuts, highlighting the delicate nature of hanwoo beef in its raw state.
Diners are then served a platter of four distinct cuts of hanwoo beef — ribeye cap, eye of ribeye, chuck flap, and tenderloin — grilled simply and accompanied by wasabi, soy-marinated onions, and house-made white kimchi.
The final course of hanwoo beef is served in claypot rice. Best paired with a well-structured Bordeaux or a refined Pinot Noir.
Price: $198 per person
Bedrock Bar & Grill
Photo: Bedrock Bar & Grill
Bedrock Bar & Grill celebrates its 10th anniversary from January 14 to March 31, 2026, by spotlighting 10 different meats, including premium Jeju hanwoo beef.
Cuts include the hanwoo striploin and ribeye fillet, simply seasoned and grilled over applewood fire, as well as a horizontal tasting featuring 50g each of ribeye, striploin, and hamburger steak.
Price: Jeju hanwoo striploin and ribeye fillet: $128 for 150g; Hanwoo Horizontal Tasting: $148 per person
54° Steakhouse
Photo: Jeremy Holden Photography/54° Steakhouse
Compared to wagyu, hanwoo has a firmer texture, which lets the rich jus and natural beef flavours really take centre stage with every bite,” chef Andrea da Paolo shares. At 54° Steakhouse, the hanwoo striploin and ribeye (Grade 1++, BMS 9) are first wet-aged for at least 14 days, then dry-aged for an additional seven days.
This careful process intensifies the flavour while preserving the characteristic freshness and texture of Korean beef.
Each 250g steak is seasoned with the restaurant’s proprietary seven-spice blend, then grilled over flaming ironbark before being finished over glowing white binchotan for deep caramelisation and a smoky, aromatic crust.
Price: From $178 for 250g
Fat Cow
Photo: Marc Tan/Fat Cow
Fat Cow might be known for serving up delectable cuts of wagyu, but the restaurant is now also serving hanwoo beef on its set lunch menu. The charcoal-grilled hanwoo donburi features hanwoo beef striploin, grilled over the binchotan for a slight smoky aroma.
The beef sits atop Fat Cow’s signature fat rice, with a Japanese-Korean soy glaze, grated green apples, kombu butter, and a Japanese onsen egg.
Price: $75, part of the set lunch menu
Culina at COMO Dempsey
Photo: Culina at COMO Dempsey
At Culina at COMO Dempsey, guests can choose from four exceptional cuts of hanwoo beef at the casual bistro. These include the standout tenderloin, a leaner cut with a delicate, buttery texture, or the striploin, often prized for its beautiful marbling.
Select your preferred cuts and enjoy them grilled a la minute, seasoned simply with salt and pepper, and served.
Price: From $161.88, exclusive of grilling charge
COTE Singapore
Photo: COTE Singapore
Looking to indulge beyond the bak kwa and hot pot dinners this Chinese New Year? Skip over to COTE Singapore to get a taste of prime hanwoo beef during this festive season. The restaurant will serve hanwoo beef in its Feast of the Fire Stallion set from now until March 3, 2026.
Diners can sample Grade 1++, marbling score 9, hanwoo ribeye, alongside other prime cuts such as Australian wagyu and USDA Prime.
The set also includes accompaniments like banchan, red leaf lettuce with ssamjang, and savoury egg soufflé. Diners can also have hanwoo beef a la carte.
Price: COTE’s Feast of the Fire Stallion at $178 per pax
A la carte price:
Jeju Hanwoo striploin, Grade 1++, marbling score 9, $32 for 30g, $158 for 180g
Jeju Hanwoo middle loin, Grade 1++, marbling score 9, $34 for 30g, $162 for 180g
Photo: Matthias Chng/NAE:UM
Over at NAE:UM, chef Louis Han has added Jeju hanwoo beef to his lunch and dinner menu as a $38 supplement. Here, diners can upgrade their rice course to a fully vegetarian dish with grilled deodeok (Korean bellflower root) and 40g of Jeju hanwoo.
The deliciously buttery beef is skillfully grilled and very lightly seasoned, letting the pure taste of hanwoo take centre stage. The rice dish also comes with mushroom gomtang (consomme) and banchan.
Price: $38 supplement to $198 Moments Brief lunch menu or $288 Signature Moments dinner menu