IZY FOOK

I wasn’t 100% sure about trying this Wagyu Truffle Don ($34) cause of the steep price, and also cause I ain’t the biggest fan of truffle oil. But then I took a bite, and alright Izy Fook you got me convinced. There’s literally nothing bad I can say about this, nothing for me to pick on. First of all, they used nanatsuboshi Hokkaido rice in this and it was superbly cooked. Moist and just the right amount of sticky, if that makes any sense. Thin slices of wagyu were flavourful, tender, and juicy, with the perfect meat-to-meat ratio. Underneath that hides a slow-cooked egg with a beautiful runny yolk, and when you mix it all up that lends a wonderfully rich flavour to the whole rice bowl. But most importantly, the truffle oil wasn’t overly potent. Just enough to perfume the dish without overpowering everything — and that really sealed the deal for me.

Think of this like a fusion of bak chor mee and Hokkien mee; with soft chewy mee pok egg noodles in a gravy of rich prawn stock, having bold sweet savoury salty flavour.
.
Garnished with tender minced pork, fresh bouncy deshelled tiger prawns, crisp sakura ebi / river shrimp, a wobbly soft onsen egg half, and crunchy fried shallots.
.
There's supposed to be lup cheong / dried Chinese pork sausage according to the menu, but we didn't have any in our serving.
.
Still, this was a delicious, filling bowl of noodles, pure comfort flavours.
.
.
.
Izy Fook
More details in profile & blog

This has to be eaten quickly, lest it gets clumpy.
.
The thin silky strands of capellini / angel hair pasta noodles are served chilled, in a creamy gravy blend of coconut cream, salted egg yolk, and truffle oil, giving this a bright floral earthy nutty sweet salty savoury flavour.
.
Paired with briny salty juicy globules of flying fish roe and crisp micro-greens, this was refreshing and appetizing.
.
So good.
.
.
.
Izy Fook
More details in profile & blog

This visually looks like a fresh garden salad, but tastes exactly like a Singaporean Chinese rojak salad, just without the dark fermented shrimp gravy.
.
This is achieved through the use of calamansi juice, laksa flower, and galangal.
.
The medley of fruits and vegetables (lettuce, chard, baby spinach, pickled cucumber, red onions, pineapple, starfruit, cherry tomato) are fresh and juicy sweet, but the dressing lends a depth of tangy sharp sour earthy spice flavour.
.
Interesting combination, and I love that it helps open the palate.
.
.
.
Izy Fook
More details in profile & blog

This will appeal to those who prefer lighter peppery flavours.
.
It features chunks of tender juicy pork belly, thick cut and tossed with shallots, curry leaves, teriyaki sauce, white pepper, black pepper, and chili, then decorated with spring onions.
.
Rather addictive with its savoury sweet peppery spice flavour.
.
.
.
Izy Fook
More details in profile & blog

Delicious, would return again just for this.
.
This is a warm, hearty, comforting bowl of meaty tender steamed clams with bright sweet savoury flavour, in a thin yet flavourful soup / broth of dashi / seaweed stock, garlic chives, scallions, and coriander.
.
The soup / broth has addictive sweet savoury earthy herbal notes, so good we kept reaching for more.
.
.
.
Izy Fook
More details in profile & blog