The Local Tonkatsu Scene

It’s about time Singapore got a truly outstanding tonkatsu — and surprisingly, it took a Korean chef to show us how it should be done.

Anyone who’s been to Japan can tell you that the tonkatsu there is at another level. While the dish began gaining popularity here in the mid-2000s (with Tom Ton being one of the early pioneers), somehow, our versions here hasn’t quite reached the same standards. The shortcomings usually come down to the quality of the pork, the cut being too thin, and the absence of that essential thick layer of fat. To make matters worse, it’s often overcooked—so instead of revealing a juicy, blushing pink center, you’re met with dry, greyish meat.

But now, things are changing. With the arrival of Tonshou, we finally have a place that serves tonkatsu the way it should be — thick, juicy, and wonderfully tender. And word has it there’s another spot that’s raising the bar too… so stay tuned as we continue the hunt for Singapore’s best tonkatsu.

The Man Behind the Fryer

We have Chef Kim to thank for bringing this to Singapore — a Tokyo-trained Korean chef with an uncompromising dedication to perfection. His tonkatsu rivals the best you’d find in Japan: a thick cut of premium pork loin, complete with a generous layer of back fat, coated in fresh panko and fried to golden, crispy perfection.

To achieve that tender, juicy interior with a delicate pink hue, the pork is first fried twice at different temperatures, then finished over charcoal. The result? A subtle smokiness and an irresistible crunch that takes it to the next level.