IZY FOOK

Overpriced Mee Pok but good to try as an unintended fusion of east and west where a mee pok transforms to become something like a pasta while falling short of making the complete transition and hence landing itself in the middle.

Fuyong turned out to be a better decision with pork that melts in the mouth, complimented by the omelette and rice.

Their A5 Kagoshima Wagyu Fried Rice is amazing with that pretty and perfect beef marbling that melts gracefully in your mouth against the fragrant fried rice with a nice eggy and wok hei touch. Similarly, their signature Cha Shu was well caramelised and tender with lingering sweet savory aftertaste.

Find joy in delicious local fusion donburis at Izy Fook. Indulge in their Duroc Cha Shu Don ($14) featuring honey glazed pork and fluffy nanatsubashi rice, or their springy Izy Mee Pok ($17) that comes with tiger prawns and lap cheung. Order their crowd favourite, Miso Chicken Don ($14), and a side of Onigirazu Fried Chicken ($8) for a midweek treat!
Photo by Burppler Mich C

*Eligible for 1-for-1 Takeaways till 30th June

Highlights of the dinner at @izyfook the other night!
Favorite 4 includes (1) Char Siew; Roast Pork (the golden ratio of fats to meat, sweet caramelised taste for the char siew and crackling good for the roast pork) (2) Superior Prawn Mee Pok (very localized flavors with broth brimming of hei bee flavors) (3) Apollo Roast Half Spring Chicken (very tender with ginger and scallion herbs blend. Hints of spiciness resemblance of that thai flavor.) And (4) Steamed Clams in Dashi (plump sweet clams in a broth filled with sweet umami flavors. Give me some mee sua to go with it!

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.
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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.
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There's supposed to be lup cheong / dried Chinese pork sausage according to the menu, but we didn't have any in our serving.
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Still, this was a delicious, filling bowl of noodles, pure comfort flavours.
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Izy Fook
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