http://islifearecipe.net

Ma Maison Tonkatsu @ Jewel

Posted on
by
Categories:
Ma Maison Tonkatsu @ Jewel

Ma Maison Tonkatsu @ Jewel

I love or little forays to Jewel. No more need for Orchard Road or any other shopping centres. It’s all in one down there. Today we were doing a dry-run for the cinema at Jewel, as I12 is closing soon in Katong which is where we would normally go. By the way, do NOT watch Doolittle. What a shocker. Robert Downey Jr trying to be Welsh, OMG. The talking animals acted better than he did. Anyways that is beside the point. We walked into Jewel expecting the mass queues and hustle and bustle to find it virtually empty. Thanks so so much Corona Virus. I was joking that if there was a queue at the restaurant that I would start coughing, sneezing and complaining of high temperature to see if that reduced the waiting time. But that was not needed. We walked in immediately to our lunch choice today of Ma Maison Tonkatsu @ Jewel. We used to go to the one at Orchard Road, but it is a real ball-ache to get to. Now it is 10 minutes down the road. Nice!!!

It’s plain and simple but absolute quality Tonkatsu. It’s moist and juicy, super crunchy, super fresh and not in the slightest oily. We love it at Ma Maison Tonkatsu @ Jewel. A lovely lunch then pop downstairs for the film. How good is that? You get unlimited rice and cabbage of a 1,000 cuts with your chosen Tonkatsu. You then smother that cabbage in their sesame salad sauce and choose spicy or sweet Tonkatsu sauce. Family Kennett highly recommends this for a lovely family day out for East Coasters. Eat here, catch a flick.

Ma Maison Tonkatsu @ Jewel
A local Japanese libation to assist with the washing down.
Ma Maison Tonkatsu @ Jewel
I love their light-shades or it is a 2-pin plug socket?
Ma Maison Tonkatsu @ Jewel
Pictures of Pig Chefs in a Pork cooking restaurant… Inappropriate? I love it though. Bring on the piggies…
Ma Maison Tonkatsu @ Jewel
Again slightly inappropriate? Pig Chefs now serving up their cooked cousins on a plate. Interesting… I wonder if they have a quick chew on themselves if they get hungry?
Ma Maison Tonkatsu @ Jewel
And this is why we keep coming back here. This is the Kurobuta Pork Fillet Tonkatsu. Have a look at that beauty. Super crunchy Panko breadcrumbs. Dip that in the sweet sauce and eat a match made in heaven. The super crispy fresh 1000-cut cabbage behind with the sesame sauce drizzled over. Heavenly.

I just read up a little ‘about us’ on the Ma Maison web site from their CEO, Akinori Terazawa. I thought it worth sharing, as I like this kind of thing. The passion he is sharing is uber cool. And it reflects in the quality of the restaurants in his Group:

“When I was young I decided to run a restaurant to provide to my customers the tasty wine at a reasonable price with a fantastic taste of demi-glace sauce for western cuisine. So, I worked hard to reach that. Furthermore, I also was particular about a restful place for my customers. I wasn’t interested to provide the formal and uncomfortable place, but I desired to having relaxed atmosphere place which every customer feels they are at home. That’s why I named my restaurant MA MAISON which it means “my house” in French. In England, I stayed in a small hotel which the owner was very sweet. She was very kind and with warm hospitality who deal with me like her son. Although the hotel was small but it was full of relaxation. Still, I keep visiting the same hotel after ages.”

I like this. We like Ma Maison Tonkatsu @ Jewel. We keep coming back here time and time. It reminds me of a fantastic Tonkatsu experience I had once with Obaachan and Ogichaan in Tokyu at the airport before I flew home. It reminds of my Japanese home when I eat here and I love that fact. It’s such amazing quality Tonkatsu. Can’t beat a bit of Kurobuta Pork – it’s the Wagyu of pigs. Get in here and get it down you. It’s a stunner – ENJOY!!!

Is Life a Recipe YouTube Channel

(Visited 1 times, 1 visits today)

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.