We gathered at Katsuya last night to celebrate Derrick’s birthday. It was his pick, and now I understand why. This humble spot along Tanjong Katong Road serves what he confidently claimed to be the best Tonkatsu in town. Bold words, but honestly... he was quite right.

Katsuya was first opened in 2011 by Singaporean chef-owner Kervin Tay, who trained at a culinary school in Tokyo. In 2023, the restaurant moved to its current spot, still run lovingly by Kervin and his wife. All seating is counter-style so you get a front-row view of Chef in action, jokes and all. The man does not just fry pork, he performs.

We kicked off with a punchy Tako Wasabi (raw octopus seasoned with wasabi), crunchy Ebi Taru Taru (fried shrimp topped with homemade Japanese tartar sauce), and their signature Hotate Katsu (deep fried breaded scallops). Each small dish packing a surprising amount of flavour and finesse.

Then came the stars: three Tonkatsu sets. The Hire set katsudon (made with lean, tender Australian pork tenderloin) was juicy and comforting, cloaked in egg and crowned with an egg yolk that could win awards on its own. The Rosu set and Tokujyo Rosu set featured Hokkaido pork loin - fattier, more indulgent, and oh-so-juicy. The Tokujyo, Chef says, is the crème de la crème with only five slices from each slab. Believe me, each one is worth savouring. Each set came with miso soup, fluffy rice, and crunchy cabbage salad. Simple accompaniments that let the pork shine.

Kervin’s obsession with quality shows. He uses top-grade oil, changed every other day, and keeps frying temperatures low to lock in moisture. It is meticulous, almost meditative. We even got a mini masterclass as he proudly shared his Japanese knife collection and explained how each ingredient and technique matters.

Dessert was scoop of black sesame ice cream drizzled tableside with The Chita Japanese whisky. Creamy, nutty, and boozy in the best way. A little smoky, a little sweet, a whole lot satisfying.

Chef Kervin clearly takes pride in every detail. His food speaks of precision, passion and respect for tradition with his own personal twist.

Derrick, your birthday dinner was a hit. We came for Tonkatsu but left with stories and happy bellies.