Let's Talk Pork!
With Japan firmly positioned as one of the culinary capitals of the world, and two of its signature staples sushi and ramen already international stars, it’s sometimes the case that their slightly less glamorous yet equally tasty cousin tonkatsu (pork cutlet) is overlooked.
Thankfully, this sad gastronomic glitch is well on the way to being corrected in Bangkok by none other than Tokyo stalwart Mai-Sen, which boasts 48 years and 55 branches across its homeland, and has at last launched its first overseas foray by way of a new 65-seat venue at the Silom Complex.
Both the look and taste are decidedly traditional, with an abundance of pale woods and latticed partitions providing the backdrop to a 50-year-old pork cutlet recipe that cements their signature tenderloin kurobuta tonkatsu set as the top-selling dish.
The locally-sourced ‘black’ pork is so tender it can be cut with chopsticks, while the crumb layer (as important to pork cutlet as the meat inside) is light, non-oily, and adjusted to point upwards after cooking to create the delightfully crispy texture that’s then enhanced by the house-made dipping sauce.
The set comes with rice and pickled vegetables, along with miso soup and dessert, while those veering from the specialty can opt for the katsu curry with traditional tangy sauce, a Western cheese-stuffed cutlet, or the pork or shrimp tonkatsu pocket sandwich perfect for those on the go. Dig in!