The sakura pork ribs at @izyfook are some ritzy ribs, ‘cause they’ll beat your wallet up for fifty five bucks. And that’s before the ten percent service charge, AND the seven percent GST. Oof. Yes, oof indeed. Izy Fook has another name for them: Khao Kha Moo. Yes, the ‘moo’ may throw you for a loop, but it’s all porcine here. The extravagant ribs are draped over a bed of rice, and accompanied by a trio of half boiled soy marinated eggs, and...that’s it really.⠀
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Due to the supreme quality of pork, and the braising process Izy Fook has put it through, these redolent ribs didn’t just fall off the bone with zero fuss. The rib meat damn near melted in my mouth, on god. They didn’t disappoint on deliciousness either, with this buxom, juicy rack slathered in a glorious glaze that tastes like a barbecue sauce with a distinctly Asian hook. Im gonna be honest with you, I have no idea what the Asian twist is. Hoisin? Kicap Manis? We’ll probably never know. What I do know, however, is that this is a sexy rack that you just wanna fook-I mean, fork. Get stuck into it with a fork. Yeah. That’s totally what I said & meant from the start.⠀
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The eggs were too overcooked, as there was effectively zero flow & the yolks were mostly set. The rice was completely forgotten about, and was easily the dealbreaker of the dish. A little tender loving care, or heck, even just a judicious sprinkling of sauce on it, and it would’ve been all Gucci. Nope, nobody in the kitchen even acknowledged the existence of said rice, almost like the rice was the outcast bastard child of the family. Seriously, what did the rice ever do to y’all?⠀
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Most of you will agree with me when I say that fifty five dollars is pretty fookin expensive for what the Khao Kha Moo currently is, and it’s way too Izy for me to advise skipping this one.