Chinese ๐Ÿค

Chinese ๐Ÿค

Featuring Scaled by Ah Hua Kelong, IZY FOOK
Poon โค๏ธ
Poon โค๏ธ

Went to check out Izy Fook a while back since they were on #BurppleBeyond! I must say that the service was great and our service staff was extremely attentive and friendly throughout the meal ๐Ÿคฉ

First up, we had the ๐“๐ข๐ ๐ž๐ซ ๐๐ซ๐š๐ฐ๐ง ๐‘๐š๐ฆ๐ž๐ง ($25) which came with a tiger prawn, roast pork belly and an ajitama egg. The noodles were cooked al dente, retaining its bouncy feel and the prawn broth was so good to slurp up! ๐Ÿ˜‹Honestly, it felt like an atas bowl of prawn noodles. ๐Ÿ˜…

Our other dish was the ๐–๐š๐ ๐ฒ๐ฎ ๐“๐ซ๐ฎ๐Ÿ๐Ÿ๐ฅ๐ž ๐ƒ๐จ๐ง ($34) which came topped with truffle shavings and slices of marinated wagyu. We did wish that they could have been more generous with the portion as it was a pretty small serving overall.

Popped by Scaled a while back, and suffice to say it was one of the best meals we had in our entire lives. We always joke that weโ€™re almost pescatarians cuz we would choose seafood over meat anytime! And boy oh boy, we havenโ€™t had seafood so fresh and well executed in such a long time.

First, we had the ๐‘๐จ๐š๐ฌ๐ญ๐ž๐ ๐๐ซ๐š๐ฐ๐ง๐ฌ ($17) which were topped with seaweed butter and braised kelp. They were bursting with flavour, with the seaweed butter melting delightfully and making it an absolutely scrumptious dish. Probably the only gripe we had was that some of the prawns were a bit hard to eat, with the meat sticking to the shells.

The other side we ordered were the ๐Œ๐ฎ๐ฌ๐ฌ๐ž๐ฅ๐ฌ ($16), doused in homemade curry and topped with fried mantou. We felt like this was a perfect pairing, as the curry covered any brininess from the mussels. Psst, the mantous are also free flow if you want more.

Moving on to the mains, we had the ๐‚๐š๐ง๐ญ๐จ ๐†๐ซ๐จ๐ฎ๐ฉ๐ž๐ซ ($27) in cantonese style broth, with sweet potato noodles and lala. This was one of my personal favourites, as I LOVE eating fish cooked the Cantonese way and always order it during zhichar. As the grouper here was roasted instead of steamed, I loved how crispy the skin remained even after dunking it in the broth. The broth is also soya-sauce based, and could get slightly salty but the sweet potato noodles paired really well with it.

Lastly, we had the ๐’๐ž๐š๐›๐š๐ฌ๐ฌ ๐๐š๐ฌ๐ญ๐š ($23) which featured nori cream tagliatelle, topped with pickled radishes and tobikko. Wow, every bite of this dish was just bursting with flavour and the adding of pickled radishes helped to balance it out when the dish got too overwhelming. Definitely a must-order!

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reviewing food at @thebutterbuds on IG! โค๏ธ

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