Tag : tonkatsu

Perhaps Some Anzu for You?

Pei Xia Ang

The Weekly Glutton (30/10-06/11)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

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anzu signboard


The exterior of Anzu was warm and cosy. The wood panels gave the place a welcome feeling homeliness, while the Noren added an extra touch of cosiness. There was even a waitress who greeted us with a radiant smile as we approached.

Alas, it was not the furnishing that drew us to the restaurant, but rather the weekday promotion that they were having. In bold, brazen colours, two metre-high standees advertised their weekday special set starting from just $20.

anzu menu

I know, $20 for a set really isn’t much of a deal to be gushing about for some of us. But at Anzu, this $20 included a complementary chawanmushi, miso soup, free flow rice and salad. What’s more, they don’t have service charge or GST!

With our minds made up, we ordered the Thick Pork Loin Katsu Set ($25) and the Pork Loin Katsu Set ($20).

Admittedly, there was quite a wait before our mains arrived, but the appetisers that were served kept us (and our complaining stomachs) occupied.

anzu sides


We really were not expecting any sides other than the chawanmushi and salad that we had ordered, and were pleasantly surprised with the pickled radish. It was crunchy and was a good harbinger of the meal to come.

anzu salads

Next, the salad. We learnt that Anzu grows their own vegetables, and they were served in thin strips for extra emphasis on its crispiness and freshness. Salad never tasted better: we relished the dressing made with yuzu and Japanese white herb. You could even say that it was… SUPERB! (get it get it?)

anzu chawanmushi

By this time, there was no doubt in our minds that this dinner was going to be one of the best ones we’ve had all week, if not month. The chawanmushi arrived, and sure enough, it did not disappoint. It was just so soft and silky! Another one for me please!

anzu tonkatsu


Finally, after much anticipation, we were served our tonkatsu pork.

The Pork

The pork was a Yongenton silky pork, a four-breed crossbreed of Large Yorkshire, Landrace, Duroc, and Chester White. For those of you who felt that the words went over your heads, it simply means that Anzu takes great pride in serving great pork, and takes great measures to ensure that.

This breaded loin cutlet had succulent and tender meat that was just so juicy! I’ll let you in on a secret though, the reason for this lies in what the pigs were fed. Sticking to a diet of compound grains means that their flavour is richer and meat softer.

anzu tender pork

The Batter

Another factor that makes or breaks a dish of tonkatsu, the batter here was crisp enough without being overly oily. And the golden texture speaks enough for itself.

anzu sesame seeds

Tonkatsu Sauce

At Anzu, we were given two options. The original and a sweeter version with pork essence. M and I had different takes on this. She preferred the sweeter one, while I liked the original better. But we both agreed that the sesame provided gave the sauce, and the tonkatsu as a whole, a more refined touch.

anzu japanese rice


The rice here was pearly and didn’t clump. In fact, it tasted nothing like rice that I have in all my life tasted.

True enough, they were Hinokahikari rice flown in from Japan and cooked in a traditional cauldron until they are all pillowy and soft. There was also brown rice being served as an alternative option too!

anzu miso soup


Something else that they need to advertise for their soup other than it being refillable is the option to choose from either shellfish soup or miso soup. Since there were two of us, we figured we’d get one of each, and refill the bowl that we preferred.

Spoiler: we didn’t.

anzu home made soup broth

Don’t get us wrong, we really loved the milder taste of the soup which complemented the tonkatsu perfectly, but at this point we were just so full!

In Conclusion

You know how some people say a certain place compromises quality for quantity or vice versa? Well, not at Anzu. The service here was top-notch, and the food here one of the best that I have ever had.

The Japan Food Town at Wisma Atria serves an array of authentic, traditional tastes from almost all of Japan and Anzu represents the Kyushu area. We seriously can’t wait to see what the rest of the Food Town has to offer, but until next time, I suppose.

Japan Food Town
Wisma Atria
#04-48 Wistma Atria, ISETAN Orchard
435 Orchard Road
Singapore 238877
Tel: 6262 3408
Opening Hours: 11am- 11pm daily


*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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Ramen Revolution 2017


Heads up Ramen lovers! Ramen Revolution 2017 is coming up at the end of this month! Be prepared to taste the yummy Japanese ramen broth from 10 famous ramen restaurants at just $10 per bowl!

Unsure of what to order there? check out the list of the 10 ramen joints below!

Ramen Revolutionkajiken ramen


This place is well known for its Mazesoba or dry ramen. Before eating, make sure that you mix all the ingredients together. The shop has the ’20 seconds rule’ claiming that it’s the optimum mixing time for the full flavor.

Ramen Revolution machida shoten ramen


Located at Japan Food Town in Wisma Atria, Machida-Shoten hails from Kanagawa Prefecture. It’s famous for its ‘Iekei’ or ‘House-Type’ style ramen. Decide how you would like your noodles cooked from 3 different levels of done-ness. It is then served in a tonkotsu and soya sauce mix broth which is a specialty of the restaurant.

Ramen Revolution marutama ramen

Marutama Ramen

This ramen stall is also known as Basketball Ramen by Singaporeans. It’s been one of the most popular ramen restaurants in Singapore for a long time. The specialty here is its chicken paitan soup, which is lighter than normal pork based soup. Better yet, those who do not eat pork can also enjoy this yummy bowl of ramen.

Ramen Revolution menya masamune

Menya Masamune

This award winning ramen shop is from Sendai. The shop is not yet in Singapore so expect to have some people queuing for it. If you like shio (salt) based soup, look no further.

Ramen Revolution menya sakura

Menya Sakura 

This ramen restaurant serves Nagoya styled ramen in a thick rich soup. It’s also quite popular with the Tsukemen (dipping ramen).

Ramen Atelier 

You can guess from its name that the place serves ramen with a French twist. Their star dishes include Ramen Noir, which uses squid ink to create the black color soup and Duck Confit Maze-men (dry ramen).

Ramen Revolution ramen keisuke lobster ramen

Ramen Keisuke Lobster King

Ramen Keisuke already has many outlets around Singapore. This one also adapts French styled lobster bisque with ramen. Their lobsters are imported from France and are cooked for 6 hours. This gives it a clear texture yet packs a flavorful punch  For rich creamy soup, the soup stock is simmered for additional 4-6 hours more. If you like seafood based soup, don’t miss Ramen Keisuke Lobster King.

Ramen Revolution ramen keisuke tonkotsu ramen

Ramen Keisuke Tonkotsu King 

Helmed by the same Keisuke Takeda as the previous one, this Tonkotsu King is also a very popular ramen restaurant in Singapore. As a name suggests, Tonkotsu King focuses on Tonkotsu soup various variations like black spicy and red spicy. If you like Tonkotsu broth style, here is a stall for you!

Ramen Revolution 2017 will be held at Resorts World Sentosa (The Forum B1) on Fri 28 Jul (5 – 9 PM), Sat 29 Jul and Sun 30 Jul (11 AM – 9 PM). The admission is free!


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