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)

S$16.80Price
  • One Person

©2020 by Dragon Phoenix @ Temasek Club. Proudly created with Wix.com