Katsu by Kyu @ OUE Downtown Gallery - Singapore’s First Tonkatsu Specialist Using Jeju Pork Exclusively

Tonkatsu gets a Korean-inspired makeover at Katsu by Kyu, located at OUE Downtown Gallery. Positioned as the first tonkatsu specialist in Singapore to use Jeju pork exclusively, the restaurant places premium pork, Korean ingredients and traditional cooking techniques at the heart of its menu. More than just a tonkatsu restaurant, Katsu by Kyu is built around the belief that time is an ingredient. From dry-ageing its Jeju pork to preparing fresh-milled Korean rice, the restaurant strongly emphasises letting each ingredient develop its best flavour and texture.

For our visit, we went with the Couples Set ($98 for 2 pax), which offers a good introduction to the restaurant’s selection. The set includes a choice of two mains from Classic Jeju Loin, Centre-Cut Premium Jeju Loin, Jeju Tenderloin and Panko Crusted Beef Short Rib Patty, along with a shareable side, a choice of udon, a curry sauce pairing and green tea.

For our mains, we opted for the Centre-Cut Premium Jeju Loin and Panko Crusted Beef Short-Rib Patty, paired with the Kadaif Prawn and Cold Flat Udon.

Centre-Cut Premium Jeju Loin 4.2/5

The Centre-Cut Premium Jeju Loin is the more indulgent of the two mains, made using their finest marbled cut of Jeju pork. Generous fat marbling runs through the meat, giving the pork a naturally rich, buttery character. The pork is dry-aged for 10 days, which concentrates its flavour and improves tenderness. Before serving, the tonkatsu is finished over rice-straw charcoal, adding a lightly smoky aroma and a crisp, subtly charred finish. Cutting through the golden crust reveals tender, juicy pork within, with rendered fat adding richness without overwhelming the meat. The contrast between the crisp coating, succulent pork and gentle smokiness from the charcoal makes this a particularly satisfying rendition of tonkatsu. It is served as a complete set with finely shredded cabbage, miso soup, steamed Korean rice, pickles and tonkatsu sauce. The freshly prepared rice is particularly fitting alongside the rich pork, helping to round out each bite.

Panko Crusted Beef Short-Rib Patty 4/5

For something a little different, we chose the Panko Crusted Beef Short-Rib Patty, a unique take on katsu that moves away from the usual pork or chicken. The patty is made in-house using beef short rib Tteokgalbi, folded with Korean kimchi before being coated in panko and fried until crisp. Tteokgalbi is traditionally known for its tender, seasoned minced beef texture, and here it takes on a new form as a katsu-style patty. The beef has a deep, savoury character with a gentle sweetness, while the kimchi adds a mild tang and fermented depth that cuts through the beef’s richness. The crisp panko exterior contrasts nicely with the softer, juicy centre. It is an interesting fusion of Korean and Japanese influences, and probably one of the more distinctive items on the menu for those looking beyond the traditional tonkatsu.

Kadaif Prawn 4.5/5

For our shareable side, we went with the Kadaif Prawn. Rather than using regular prawns, Katsu by Kyu opts for tiger prawns, chosen for their firmer texture, meatier bite and naturally sweet flavour. Each prawn is individually wrapped by hand in delicate strands of kadaif pastry, then fried until golden and crisp. The kadaif gives the prawn an incredibly light, airy crunch, like a fine nest of crispy pastry around the succulent seafood. Beneath the crisp exterior, the tiger prawn remains plump and juicy, with its natural sweetness and briny flavour coming through clearly. Served with a house-made dipping sauce, it offers a nice textural change from the heavier tonkatsu mains. The combination of sweet, succulent prawn and delicate crunch makes this an easy side to share.

Cold Flat Udon

We also chose the Cold Flat Udon, made with Japan-imported flat udon noodles and served chilled with a choice of three dipping sauces — soy paste, pickled chilli or roasted sesame. The noodles have a smooth, light and pleasantly chewy texture, with the flat shape giving them a slightly different mouthfeel from conventional udon. Served cold, they make for a refreshing accompaniment to the richer fried dishes. Of the three dipping sauces, each offers a different direction — the soy paste provides savoury depth, the pickled chilli brings a sharper kick, while the roasted sesame gives a nuttier, more rounded flavour.

Katsu by Kyu offers a refreshing take on the familiar tonkatsu experience, bringing together premium Jeju pork, Japanese katsu techniques and Korean culinary influences. The focus on ingredient quality is evident, particularly with the dry-aged Jeju pork and freshly milled Korean rice. At the same time, the charcoal finishing adds another layer of aroma and texture to the tonkatsu.

The Couples Set is a good way to sample the restaurant, especially for first-time visitors who want to try different elements of the menu in one sitting. From the rich, tender Centre-Cut Premium Jeju Loin to the inventive Beef Short-Rib Patty, crispy Kadaif Prawn, and refreshing Cold Flat Udon, the set offers plenty of variety.

For those looking for something beyond the conventional tonkatsu experience, Katsu by Kyu is worth checking out for its Korean-inspired approach, premium Jeju pork and open-kitchen cooking rituals.

Note: This is an invited tasting.


Katsu by Kyu
OUE Downtown Gallery
6A Shenton Way
#01-09
Singapore 068815
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT Station. Take Exit B. Cross the road and walk towards Shenton Way. At Shenton Way, turn left and walk to the OUE Downtown Gallery. Walk to the destination. Journey time is about 5 minutes. [Map]

Tembusu @ Singapore Botanic Garden - Borderless Straits Flavours in the Ginger Garden

Nestled in the lush greenery of the Singapore Botanic Gardens’ Ginger Garden, Tembusu is the latest dining destination by Fleursophy Group, bringing a contemporary take on Singapore and Southeast Asia’s familiar flavours to an elegant, tropical setting.

Named after Singapore’s iconic heritage tree, Tembusu is an air-conditioned sanctuary where diners can escape the heat while staying connected to the surrounding gardens. The space embraces what the restaurant calls “Straits Maximalism”, with rich colours, intricate details and a sense of tropical opulence that complements its location. It is also a pet-friendly indoor concept, making it a welcoming spot for diners looking for a more relaxed dining experience with their furry companions.

Stuffed Chicken Wings 4.2/5

We started with the Stuffed Chicken Wings ($18), served as a set of three. Each chicken wing is meticulously deboned, then generously packed with a rich, savoury fresh prawn paste farce. The preparation sets it apart from the more familiar har cheong gai, where prawn paste chicken is typically battered and deep-fried. Here, the wings are grilled instead, allowing the chicken skin to pick up a lovely smoky char while keeping the meat juicy and succulent. The chicken’s natural sweetness comes through alongside the savoury, bouncy prawn filling, creating a combination that is both familiar and distinctly different. It is served with a vibrant housemade Hainanese-style chilli sauce, bringing a bright, spicy and tangy kick that cuts through the richness of the prawn farce. A well-executed starter that gives a local favourite a more refined treatment.

Signature Otak Otak Slider 4.2/5

The Signature Otak Otak Slider ($18) is another clever take on a familiar Southeast Asian street food favourite. The bite-sized sliders feature a housemade seafood patty made with batang fish and tiger prawns, rather than relying solely on the usual fish paste. The combination gives the otak-otak a meatier texture, with the juicy tiger prawns adding extra sweetness and bite. The seafood patty carries the characteristic smoky and aromatic spice profile of otak-otak and is tucked into a beautifully toasted brioche bun. A fragrant kaffir lime aioli adds a creamy, citrusy note that balances the spices while lifting each bite. The contrast between the rich, spiced seafood patty, buttery brioche and bright kaffir lime aioli makes this an easy-to-eat yet thoughtfully constructed starter.

Kopi C Hot / Kopi C Cold 4/5

To go with our brunch, we also had the traditional Kopi C, available hot for $5.90 or cold for $6.90. The coffee beans are sourced from the Gia Lai Highlands in Vietnam and roasted in Singapore by Generation Coffee Roasters. It offers a familiar local coffee experience while fitting comfortably into Tembusu’s modern interpretation of Singaporean flavours.

Singapore Chilli Crab Pasta 4/5

The Singapore Chilli Crab Pasta ($27) brings one of Singapore’s most iconic dishes into a pasta format, combining al dente rigatoni with soft-shell crab, blue swimmer crab and a sous vide egg. The rigatoni is thoroughly coated in a thick, rich housemade chilli crab sauce, with the slow-cooked sauce delivering the familiar sweet, savoury and spicy characteristics of Singapore-style chilli crab. The sauce has enough intensity to cling to the pasta without overwhelming it. A whole, crispy, deep-fried soft-shell crab sits on top, adding a satisfying crunch and a generous seafood element. The sous vide egg adds another layer of richness, with the silky yolk blending into the chilli crab sauce to create an even more luxurious finish. This playful interpretation should appeal to those who enjoy seeing familiar Singaporean flavours translated into contemporary dishes.

Andaman Prawn Risotto 4.2/5

The Andaman Prawn Risotto ($32) takes a decidedly more indulgent approach, with creamy risotto cooked in an intensely flavoured lobster bisque and topped with plump Andaman sea prawns and crispy sakura ebi. The rice absorbs the lobster bisque during cooking, resulting in grains packed with deep, velvety seafood flavour. Natural shellfish sweetness runs through the dish, giving it a luxurious, comforting quality. Crunchy sweet corn kernels are incorporated into the risotto, adding little pops of sweetness and texture that cut through the bisque’s richness. On top, the Andaman prawns are plump and well-cooked, while the scattering of crispy sakura ebi adds another layer of savoury seafood flavour and crunch. Among the mains, this was one of the more memorable dishes for us, particularly for its depth of seafood flavour and contrasting textures.

Signature Grand Dessert Bowl 3.5/5

For dessert, the Signature Grand Dessert Bowl ($13.90) is Tembusu’s take on the traditional Chinese Tong Sui. The eight-treasure fresh milk dessert soup comes loaded with herbal jelly, red bean, peach gum, lotus seeds, taro balls, osmanthus and water chestnut, bringing together a variety of textures and flavours in one bowl. The housemade taro balls have a pleasant chewiness, while the peach gum contributes its naturally gelatinous texture. Soft red beans provide an earthy sweetness, complemented by the floral fragrance of osmanthus and the subtle crunch of water chestnut. This comforting dessert offers plenty of ingredients to explore, with a lighter, more traditional finish after the richer mains.

Pink Guava Snow Ice 3.5/5

The Pink Guava Snow Ice ($12.90) offers a more refreshing finish with its fine, fluffy and almost cloud-like snow ice. Unlike conventional crushed ice, the ice is infused with pink guava flavour, creating a smoother texture that melts almost instantly on the tongue. The guava delivers a pleasant fruity sweetness balanced by a mild tartness, keeping the dessert refreshing rather than overly sugary. The natural acidity works particularly well as a palate cleanser after the richer seafood dishes, making this a good option for those looking for something light and fruity to finish.

Tembusu brings together Singapore’s familiar flavours with a contemporary approach, presenting Malay, Peranakan, Chinese and wider Southeast Asian influences in a setting that feels very much at home within the Singapore Botanic Gardens. Beyond the food, the lush Ginger Garden surroundings and air-conditioned, pet-friendly interior give Tembusu an appealing point of difference. It is a destination where the tropical setting, heritage-inspired flavours and contemporary dining experience come together naturally.


Tembusu
Ginger Garden
Singapore Botanic Gardens
1 Cluny Road
Singapore 259569
Tel: +65 8988 6658
Instagram
Website
Nearest MRT: Napier (TE Line)

Opening Hours:
Daily: 8am - 9pm

Direction:
1) Alight at Napier MRT Station. Take Exit 1. Walk to Cluny Road. Cross the road and walk to Singapore Botanic Gardens. Walk to the destination. Journey time is about 8 minutes. [Map]