Kodawari Katsuya @ Katong

Kodawari Katsuya @ Katong

Yes we ate at KKK. But don’t worry was good as you’ll find out. Come to 85 East Coast Road, #01-01. Or ring them at 6344 8183. It’s a great place, it really is. We must have walked past it before but I have never noticed it. What caught my eye though was Japanese Wagyu signage, and upon reading the menu outside, it became evident that yes indeed they do serve the best meat in the world at Kodawari Katsuya @ Katong – no brainer. Let’s come in and sample the owner Chef, Kervin Tay’s, fine dining today.

He states that he is trying to present the healthiest and tastiest Katsu. Kervin did indeed achieve his culinary prowess in Japanese food in Tokyo, and was even presented a Chef License by the Governor of Japan, Tokyo. Wow now that’s an accolade and a half! He’s knocking out premium Japanese product too, like Niigata Rice, and Wagyu from all over Japan dependant on what is available, when. He is priding himself on a no MSG, no lard, less salt healthiest Tonkatsu around. Works for me fella!

What did we eat:

4x Edamame;

1x Wagyu Katsu Set;

1x Lamb Set;

1x Rosu Set;

1x Rosu curry Set;

5 slices of Maguro Sashimi (tuna);

5 slices of King Salmon belly Sashimi;

All washed down by loads of drinks including of course, Kirin Ichiban one of my favourite Japanese beers!!!

I know this may sound a tad strange, talking about the qualities of a basic soy bean in a pod, that you boil in water and then lightly salt. Well my friends let me tell you, I have eaten these all over the world, literally, at many many different Japanese restaurants and they all taste different.

I really did like this, I really did. But Kervin I think you got pipped with the Wagyu Tempura at Rin Restaurant on Bintan, remember the blog. Those were exceptional.But Kervin I would definitely have the Wagyu Katsu again at Kodawari Katsuya @ Katong. Really very very good, fatty – but not chewy, cooked rare – but not bloody, and perfect crunch of those Japanese import breadcrumbs. Accompanying the steak were lemon salt, English mustard and this amazing green dip – spicy, zesty (I think some Yuzu in there). Yummo. For the salad and the normal Katsu you have theses sauces always, in any Katsu restaurant – Bulldog Sauce and Sesame Sauce. I looked at these jars on the table containing the sauce and could tell immediately they were home made – simply the VERY BEST I have ever had. Well done Kervin, these were stellar!!!

I might even up the ante and go for the premium grade sashimi next time. This was just the normal offering off the menu, who knows what the premium would be like. Could be a WOW moment! What was next at Kodawari Katsuya @ Katong?

I tell you this one, with the brown sauce was truly incredible. It was fatty, but not chewy fatty. Just flavoursome fatty. The crunch of the breadcrumbs and the fruitiness of the sauce together was an incredible combination. Top that with a smoky smoky miso soup, and the salad with the home-made sesame sauce – Game, Set, and Katsu Match. Oh yeah – I think I will definitely be cracking on with this one next time we eat here.

Ollie up next for his review at Kodawari Katsuya @ Katong. The curry Rosu set. Boom. The fatty pork cutlet, breaded and fried, served with Niigata rice and then a great big dollop of the finest Japanese curry I think you’ll find. Quite an incredible deepness to the flavour. A winner in anyone’s books this one. What a combo!!!

Yeap a couple of chunky lamb chops, with the fillet bit roughly cut off, then breaded and then fried. Again with the incredibly fresh salad and those two standout sauces. BOOM BOOM. No not Basil Brush, how my hear went after a wee bite. Mary did have a poke that she just likes lamb as lamb, not fried – er hun why order it then? But anyways from a convert I thought this a genius dish. It looked great and tasted the same – great job!

He doesn’t look old enough does he. But seriously Kervin Tay at Kodawari Katsuya @ Katong, is knocking it out of the park. Yet another reason to travel to East Side to eat, it really is where it is all happening folks. We’ll be back Kervin, that pork and brown sauce is calling my name my friend, it’s calling my name. My friends if you are a traveling here or happen to be in neighbour or indeed live here, pop down. It’s a must try – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.