The classic Pai Kuat Wong (排骨王) with a Japanese twist. Chef Hooi took inspiration from

Pork Katsu and used custard powder and eggs to marinate pork ribs, before searing and tossing

them in a Chinese BBQ sauce comprising ketchup, Worcestershire and Hoisin sauce. The custard

 powder lends a sweet, caramelised crunch to the tender meat.

Today, the dish is a standard item at many Chinese eateries in Singapore.

Kyoto Pork Ribs (京都排骨)

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