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)