Katsu by Kyu: You can try Singapore’s first Jeju pork tonkatsu at this OUE Downtown restaurant!
Did you know that there’s Korean tonkatsu? Or that pigs from Jeju are valued for their premium, highly marbled meat?
If you didn’t, the new Katsu by Kyu at OUE Downtown is a good chance to try both.
This is one of the few places you can try Korean tonkatsu in Singapore, besides the popular Tonshou.
Also, it’s worth noting that Katsu by Kyu is part of the Initia Group F&B portfolio, which includes big brands such as Modu Samgyetang, Tofu G Gelato, and Drim Korean Steakhouse.
If there’s anyone you can trust with Korean food, these guys are a pretty good bet.
Like many of the group’s restaurants, the decor at Katsu by Kyu is inspired by hanoks (traditional Korean buildings), comprising dark, rustic wooden fixtures and cream-coloured clay surfaces.
When we visited during lunchtime on Monday, there was a large crowd of office workers waiting outside — so do take note!
Jeju pork tonkatsu in Singapore
The gist of Korean tonkatsu is this: It’s basically like good ol’ Japanese tonkatsu, but prepared with Korean ingredients.
There is an open kitchen at Katsu by Kyu, where guests can watch the pork being put over the charcoal grill and freshly milled Korean rice cooked in traditional gamasot pots.
Another element that stands out here is Katsu by Kyu’s method of mixing freshly milled rice powder with panko for the batter, and the prized Jeju pork in its tonkatsu — something that no other tonkatsu spot does.
The restaurant uses Jejudony, which was only introduced to Singapore late last year — and it is not easy to find in restaurants here!
Besides using only premium Jeju pork, Katsu by Kyu also dry-ages the pork for 10 days and finishes it on rice-straw charcoal, right before serving.
There are three different cuts of pork available on the menu: classic Jeju loin (S$36), Jeju tenderloin (S$35) and the more exquisitely marbled centre-cut premium Jeju loin (S$42).
Our order of classic Jeju loin came nicely fried with a super crunchy rugged batter, which was thicker than the usual, airier style of tonkatsu batter.
The pork itself was juicy throughout — we enjoyed the silky and lightly gelatinous fatty edge a bit more than the slightly chewy lean parts, though.
You can choose to dip it in the regular tonkatsu sauce, but we much prefer the ssamjang sauce, which is served together with salt, pickles, wasabi, and mustard.
To enhance the flavour, Katsu by Kyu even leaves a dripper bottle of perilla oil at each table for adding into the ssamjang sauce!
If you don’t mind shelling out a bit more, we also highly recommend a side order of the curry (S$6).
Super umami and fragrant with a good amount of vegetable sweetness, the top-drawer curry pairs immensely well with both the tonkatsu and the rice — the restaurant uses high-quality Korean rice, which is softer and cleaner in taste!
Craving something extra Korean? Katsu by Kyu also serves a unique panko-crusted beef short-rib patty (S$38), which is basically Korean tteokgalbi (minced beef short rib patties), battered and deep-fried, then served with kimchi.
The beef itself is crumbly and rich in flavour, but can be a bit dry. But it is absolutely addictive when you pile it on with the tangy kimchi, which really brings out the sweetness of the meat.
On the other end of the spectrum, it also serves cold flat udon (S$18), a viral udon dish that’s specially sourced from Japan.
Fans of Japanese food would have seen this at legendary spots such as Ginza’s Godaime Hanayama Udon.
The texture is light and chewy and it’s served with dipping options of soy paste sauce, pickled chili sauce, and roasted sesame sauce.
The udon soaks the flavours up really well, and we enjoyed it the most with the classic soy paste dipping sauce.
Overall, it’s a spot worth visiting for those who are curious about Jeju pork, and how Korean chefs are reinterpreting this iconic Japanese dish!
This was a hosted tasting.
For more ideas on what to eat, read our stories on the hottest new openings to visit for August and Starbucks’ cute new Pop Mart Molly collab!
Tue 11am - 3pm, 5pm - 10 pm
Wed 11am - 3pm, 5pm - 10 pm
Thu 11am - 3pm, 5pm - 10 pm
Fri 11am - 3pm, 5pm - 10 pm
Sat 11am - 3pm, 5pm - 10 pm
Sun 11am - 3pm, 5pm - 10 pm
- Tanjong Pagar
- Shenton Way
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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