Monday, February 17, 2020

Shiokoji Tonkatsu Keisuke, Paya Lebar Square

Shiokoji Tonkatsu Keisuke, Paya Lebar Square

Keisuke is mostly known for his ramen shops. That being said, there also seems to be some diversity in his newer businesses. I didn't see a tonkatsu shop (#01-02/03 Paya Labar Square, 60 Paya Lebar Road, tel : +65 6214 3345) coming though. Making not just a regular katsu but ones that are marinated in shiokoji for that extra flavour and fried in some state of the art fryer that results in a less oil absorption I heard. I can't verify nor pretend to understand much about the latter so let's just take this with a pinch of shiokoji.

Shiokoji Tonkatsu Keisuke, yuzu cola

I tried a few of their colas through the years. Have found them all to be a little disappointing except for the sakura flavour which I kinda liked. A little. This yuzu cola reminded me of Chinese preserved plums. Not that it's bad. Not that it's yuzu flavour either.

Shiokoji Tonkatsu Keisuke, panko egg

Oooo....what have we here? O-o

Shiokoji Tonkatsu Keisuke, panko egg

A breaded fried egg with golden orange molten yolk. Drizzle a little shoyu and it's good with the rice.

Shiokoji Tonkatsu Keisuke, rare salmon katsu

I thought rare salmon katsu was a good idea. The fish was light and went down easily. Might have been a better idea if they could use a cut that had a little bit more fat but I suppose that could be a lot more effort than what they're charging right now.

Shiokoji Tonkatsu Keisuke, rare maguro katsu

The rare maguro katsu was lacklustre. Some slices were just a little mushy. Not much flavour from the tuna so you could knock yourself out with the variety of sauces they have over there and not worry about missing out on what ever is "intrinsic". Tartar sauce is good by the way and so is the sweet miso.

Shiokoji Tonkatsu Keisuke, shiokoji rosu katsu

What I personally found most impressive was the shiokoji marinated pork. This was their 200g rosu. The katsu was chunky, tender and moist. Outstanding flavour from the meat. I'd come back just for this alone.

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