IZY started out as a contemporary Izakaya Bar serving quality Japanese fare. In 2019 rebranded as IZY FOOK （一起福）which translates “let’s prosper together” provides top Singaporean dishes alongside key Cantonese delights in a newly renovated space, promoting a revived and rowdy drinking culture. The menu retains pretty much the essence of Izakaya styled bites, along with new list of local Cantonese vibes.
In particular, I liked the ambience & interior; the dark theme with hints of gold, cozy lighting against velvet finish, reminds me much of some nice posh lounge & clubs, complete with full works of hip music in the air. Artwork and Chinese influenced elements are displayed in full view, to strengthen the oriental mood & feel. There’s even a mosaic of mahjong tiles at the entrance that underscores the C A N T O influence.
There’s also a private 8-10 seater dining room, before we could take pics, Mediacorp’s Joanne Peh & a few up & comers were ushered into the private room. I suppose artistes’ patronage would be a norm here, since DJ Sonia Chew is partnered in this venture.
The physical menu is 2 pages of texts (front & back), drinks menu is a single page of texts, printed on grained paper, has a touch of nostalgia. Not knowing what is what, is not an issue; service staff know their menu at the fingertips, inquire about preferences, and offer good advice on the portion size, and recommended dishes that can’t go wrong.
The fun thing about fusion has an element of surprise, because apart from the obvious, none will ever know what to expect of the renditions of dishes listed.
Izy House Salad, don’t be fooled by the western influenced presentation, complete with lettuce rockets, thin sliced red radish and cherry tomatoes. It actually tastes like our local Chinese Rojak, without the marmite-like Umami shrimp paste (虾膏). Uncover the foliage and you’ll find familiar cut fruits that go into the Chinese Rojak. Interesting!
Cold Capellini Noodles, is very refreshing. Rich coconut cream blend, salted egg yolk not overbearing, decent dose of truffle oil, rolled into the angel hair pasta, topped with generous amount of Tobiko, decorated with some florals & greens. Worth revisiting, I’d say.
Izy Karaage is not quite the karaage you get in most mass market eateries, these are legit deboned chicken thighs, seasoned, battered & deep fried. Nicely drip dried & rested, before the teriyaki sauce & mayonnaise is doused and served. i certainly wished the portion would be a little bigger, but then again, Izakaya style.
Char Siu & Roast Pork are the works of the renowned Roast Paradise, the smokiness, juiciness, taste & texture has been ranked high by meatarians & connoisseurs. The Char Siu is nicely marinated & roasted with random spots of light crisp charred finishes, semi lean choice of meat has a good bounce in the bite. The Roast Pork has lasting crunch in the crispy crust, good proportion of fat & lean meat in section cuts, not too heavily salted, so it’s already nice on its own. Love it!
Beef Brisket Satay, presentation looks exciting, comprising of 3 thick rows of skewered brisket with smoky nodes, accompanied with nutty satay peanut sauce, and pickled shallots as alternative to boring cucumber chunks. For some reason, there’s a big of contrast between presentation and the bite. I guess the doneness was somewhat too thorough, so it was highly dependent on the dips.
Charred Pepper Pork, I think is quite a brow raiser for me. The name sounds like something you’ll get from the typical Tzechar stall, but the fragrance of white pepper, lemongrass & crisp fried curry leaves were piping like some essential oil infuser. The taste & texture is nicely balanced. Worth a try!
Superior Prawn Mee Pok Noodles presented like a bowl of ramen, but spells our country’s name in full upper case. Though it’s a dry serving (not soup), there’s still a generous amount of soupy crustacean infused gravy in there, served with half an onsen egg, decent sized deshelled poached prawns that are bouncy in the bite, topped with braised earthy mushroom blend in minced pork, crisp roasted sakura ebi, crisp fried shallots & fresh chopped scallions. Very comforting & nostalgic, must try!
Steamed Clams in Dashi is a bowl of goodness. Panning my head across the floor, this is evidently a popular demand. Take a whiff and you’ll already know what delicious smells like. Light clear dashi stock, fortified with garlic, chives, scallions & coriander (I sensed sweetness of ginger too). The clams are fresh & nicely poached with a nice bounce in the bite. I could have it all to myself.
Apollo Roasted Spring Chicken, what you see is half a bird (combination of light & dark portion), chopped & not deboned. The bird is marinated in light & dark soy sauce, roasted till the skin is brown & crisp, fats disintegrated, while the meat is fragrant & moist. Topped with ground ginger with chopped scallions. Personally, I’d very much prefer it served deboned.
Grilled Okra seemed interesting, but in all honesty, was quite anti-climax. I’ve no qualms about the grilled okra, it’s smoky & wilted but juices were enveloped under the skin. The down side was the burnt black bean sauce that smelled charred, and there’s a mild bitter after taste. Maybe it’s just our luck.
Smoke Duck Breast looked decent, juicy tender & slices were uniformed, topped with chopped onion & fruity salsa, drizzled over with orange juice & kicap manis dressing. Snacking on this for fun should be quite alright, but I think maybe the money’s not well spent.
All in all, I wouldn’t allow the 2-3 less impressive dishes discourage me from revisiting. There ambience, congenial service and other highlighted dishes are already good enough reasons to come back for more. Besides, if the stars align, you just might catch a glimpse, or even exchange winks with some of our local media artistes.
It was a night of fun & laughter, busking in the company of fellow foodies; Rachelle, Kristine, Ivan, Hence and Tiara.
Mon-Fri 12–2pm and 5pm–12am